INSTRUCTIONS:
- Step 1 – Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Step 2 – Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Step 3 – In a large saucepan or Dutch oven, melt 1/2 cup of unsalted butter over medium heat.
- Step 4 – Stir in the all-purpose flour to create a roux, cooking for 1-2 minutes until golden brown and fragrant.
- Step 5 – Gradually whisk in the whole milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and comes to a gentle simmer.
- Step 6 – Reduce the heat to low and add the shredded cheddar cheese, mozzarella cheese, Gruyere cheese, and grated Parmesan cheese, stirring until the cheeses are melted and the sauce is smooth and creamy.
- Step 7 – Season the cheese sauce with garlic powder, onion powder, nutmeg (if using), salt, and pepper, adjusting the seasoning to taste.
- Step 8 – Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated in the creamy mixture.
- Step 9 – Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
- Step 10 – In a small bowl, combine the Panko breadcrumbs with 2 tablespoons of melted butter, mixing until the breadcrumbs are evenly coated.
- Step 11 – Sprinkle the buttered breadcrumbs over the top of the mac and cheese, creating a crispy, golden topping.
- Step 12 – Bake the Creamy Baked Mac and Cheese in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Step 13 – Remove from the oven and let the mac and cheese cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired, and serve hot as a delicious and comforting main dish or side.
You can customize this mac and cheese recipe by adding your favorite mix-ins, such as crispy bacon, diced ham, sautéed vegetables, or cooked lobster or shrimp, for a personalized touch.
