The BEST Homemade Baked Mac and Cheese

Ingredients

16 oz elbow macaroni
4 cups shredded cheddar cheese
2 cups milk
1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons melted butter (for breadcrumbs)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large pot, melt the butter over medium heat. Add flour and whisk until smooth, cooking for about 1 minute.
Slowly whisk in the milk and cream, stirring constantly until the mixture thickens.
Add the garlic powder, onion powder, paprika, salt, and pepper. Stir well.
Remove from heat and gradually add the shredded cheddar cheese, stirring until fully melted and creamy.
Combine the cooked macaroni with the cheese sauce, ensuring the pasta is well coated.
Transfer the mac and cheese to an oven-safe baking dish.
In a small bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the mac and cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Tips for Success
For an extra creamy sauce, use freshly shredded cheese instead of pre-packaged shredded cheese.
Ensure the sauce is smooth before adding the cheese to prevent graininess.
Let the mac and cheese rest for a few minutes after baking to allow the sauce to set.