Grandma's Homemade Mac and Cheese
Ingredients
- 16 oz elbow macaroni cooked and drained
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Dijon mustard
- 3 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted (for topping)
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- Melt butter in a saucepan over medium heat, then whisk in flour to create a smooth roux.
- Slowly whisk in the warm milk and heavy cream, stirring continuously until thickened.
- Add salt, black pepper, garlic powder, onion powder, and Dijon mustard, mixing well.
- Reduce heat to low and stir in shredded cheddar, mozzarella, and Parmesan until melted.
- Combine the cooked macaroni with the cheese sauce, ensuring every piece is coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Mix the panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25 minutes, or until golden and bubbling.
- Let sit for 5 minutes before serving.
Notes
For an extra crispy topping, broil for the last 2-3 minutes of baking.
Use a mix of cheeses like Gruyère or Colby Jack for a different flavor twist.
For a crock pot version, prepare the cheese sauce separately, mix with pasta, and cook on low for 2 hours.
Add cooked bacon or caramelized onions for extra richness.
Substitute gluten-free pasta and flour to make it gluten-free.
Use a mix of cheeses like Gruyère or Colby Jack for a different flavor twist.
For a crock pot version, prepare the cheese sauce separately, mix with pasta, and cook on low for 2 hours.
Add cooked bacon or caramelized onions for extra richness.
Substitute gluten-free pasta and flour to make it gluten-free.
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