🧀 The Best Homemade Baked Mac and Cheese

Here’s The Best Homemade Baked Mac and Cheese — ultra creamy, cheesy, and topped with a golden, crunchy crust. It’s comfort food at its finest and perfect for holidays, potlucks, or any day you crave something indulgent.

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🧀 The Best Homemade Baked Mac and Cheese

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 8

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📝 Ingredients:

• 1 lb elbow macaroni (or pasta of choice)
• 6 tablespoons butter
• ⅓ cup all-purpose flour
• 3½ cups milk (whole milk preferred)
• 1 cup heavy cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella (or Monterey Jack)

Optional topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• ¼ cup grated Parmesan

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
2. Cook pasta until just al dente, drain, and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux; cook for 1–2 minutes.
4. Slowly whisk in milk and cream. Add garlic powder, onion powder, salt, and pepper. Cook until thickened, about 4–5 minutes.
5. Stir in cheddar and mozzarella until melted and smooth.
6. Add drained pasta to the cheese sauce and mix well. Pour into baking dish.
7. For the topping: combine panko, melted butter, and Parmesan, then sprinkle evenly on top.
8. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

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✅ Tips:

• Use freshly shredded cheese for the best melt and flavor.
• Add a pinch of cayenne or hot sauce for a little heat.
• Stir in cooked bacon, ham, or jalapeños for variety.

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🧊 Storing & Freezing:

• Store leftovers in the fridge up to 4 days.
• Freeze unbaked mac and cheese (without topping) for up to 2 months. Thaw in the fridge before baking.