Baked Mac and Cheese Recipe: The Ultimate Comfort Food

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (firm to the bite). Avoid overcooking since the pasta will continue cooking in the oven.
Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. This step ensures your sauce is smooth and thick.
Gradually pour in the warm milk and heavy cream, whisking constantly to avoid lumps. Cook for 4-5 minutes until the mixture thickens.
Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix well.
Reduce the heat to low and gradually add the shredded cheeses (cheddar, mozzarella, and Parmesan), stirring until melted and smooth.

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta with the cheese sauce. Mix until the pasta is fully coated.

Transfer the pasta mixture to a greased 9×13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with melted butter, grated Parmesan, and smoked paprika or cayenne (if using). Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
For an extra crispy topping, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.

Once out of the oven, let the baked mac and cheese rest for 5-10 minutes to set before serving. Pair it with:

Use High-Quality Cheese: Opt for freshly shredded cheese instead of pre-packaged shredded cheese, which often contains anti-caking agents that can make your sauce grainy.
Customize Your Cheeses: Experiment with Gruyère, Monterey Jack, or Fontina for unique flavor combinations.
Don’t Skip the Topping: The crispy breadcrumb topping adds texture and elevates the dish.