Creamy Baked Mac and Cheese

Ingredients

• 300 g elbow pasta
• 50 g unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp paprika
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper
• 50 g all-purpose flour
• 600 ml whole milk
• 200 ml heavy cream
• 200 g sharp cheddar (shredded)
• 150 g mozzarella (shredded)
• 50 g Parmesan (grated)
• additional cheese for topping (top the pasta before baking; type and amount not specified)
• parsley (for garnish; amount not specified)

Steps

1. 1

   Cook the elbow pasta according to the package directions. Drain it and set it aside.

2. 2

   Melt the butter in a saucepan over medium heat.

3. 3

   Add the garlic powder, onion powder, paprika, salt, and black pepper to the melted butter.

4. 4

   Add the flour and cook for 1–2 minutes, stirring.

5. 5

   Slowly pour in the whole milk and heavy cream while whisking continuously until the mixture is smooth.

6. 6

   Cook the sauce until it thickens; the source does not specify a time or heat level.

7. 7

   Add the cheddar, mozzarella, and Parmesan. Stir until the cheese has completely melted and the sauce is smooth.

8. 8

   Add the cooked pasta to the sauce and mix until every piece is coated.

9. 9

   Transfer the pasta to a baking dish and top it with additional cheese.

10. 10

    Bake at 190°C (375°F) for 20–25 minutes, until golden and bubbly.

11. 11

    Garnish with parsley and serve.

Notes

The source does not specify how much additional cheese to use for the topping, the parsley amount, or pasta cooking time and method beyond cooking and draining.

Nutrition per serving

• main
• pasta
• baked
• comfort food
• vegetarian