Description
This delicious Baked Macaroni and Cheese recipe features a creamy cheese sauce made from sharp cheddar, Velveeta, and Parmesan, combined with tender elbow macaroni and a crunchy topping of crushed pretzels, panko breadcrumbs, and cheddar cheese. Baked to golden perfection, it makes a comforting and crowd-pleasing dish perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni or shell pasta
Cheese Sauce
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 3 1/2 cups freshly shredded sharp cheddar cheese, divided
- 1/2 cup freshly shredded parmesan cheese
- 6 ounces Velveeta cheese, cubed
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon black pepper, more to taste
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
Topping
- 1/2 cup freshly shredded sharp cheddar cheese
- 1 cup crushed pretzels
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried parsley flakes
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prepare for baking.
- Cook Pasta: Bring 4-6 quarts of water to a boil in a large pot. Add a tablespoon of kosher salt and the uncooked pasta. Cook for about 3 minutes less than the package directions recommend to keep the pasta slightly firm. Drain and set aside.
- Make Roux: Return the empty pot to the stove over medium heat. Melt the butter, then whisk in the flour and cook for 2-3 minutes, stirring often until the mixture turns golden and bubbly.
- Add Dairy: Gradually whisk in the milk and heavy cream. Bring the mixture to a simmer, whisking frequently, until the sauce thickens, approximately 3 to 5 minutes.
- Season Sauce: Stir in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard. Adjust seasoning to taste.
- Add Cheese: Turn off the heat and add Velveeta, Parmesan, and 3 1/2 cups of sharp cheddar cheese to the sauce. Stir constantly until all cheeses melt and the sauce is smooth. Taste and adjust seasoning if necessary.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir gently to coat all the pasta evenly. Pour this mixture into the prepared baking dish.
- Prepare Topping: In a small bowl, combine crushed pretzels, 1/2 cup shredded sharp cheddar cheese, panko breadcrumbs, and dried parsley flakes. Sprinkle this evenly over the macaroni and cheese.
- Bake: Bake uncovered for 18 minutes or until the topping is golden brown and the sauce is bubbly.
- Rest and Serve: Remove from the oven and let the dish rest for 10 minutes before serving to allow the sauce to set and cool slightly.
Notes
- This recipe was modified in November 2022; originally it called for 5 ounces of condensed cheddar cheese soup, which has been replaced with Velveeta cheese for creaminess and better melting.
- You can substitute elbow macaroni with shell pasta or other similar pasta shapes if preferred.
- Adjust salt and pepper to your taste depending on the saltiness of your cheese.
- For a spicier twist, consider adding a pinch of cayenne pepper or hot sauce to the sauce.
- The topping can be swapped out for plain breadcrumbs or crushed crackers if pretzels are not available.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
