Description

This Baked Macaroni and Cheese recipe features a creamy, cheesy sauce made with sharp cheddar, Parmesan, and Velveeta cheeses, combined with perfectly cooked elbow macaroni and topped with a crunchy mixture of shredded cheddar, crushed pretzels, panko breadcrumbs, and dried parsley. Baked to golden perfection, this comforting dish is perfect for family dinners or gatherings.

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 pretzels, crushed
1/2 cup panko breadcrumbs
1 teaspoon dried parsley flakes

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Instructions

Preheat oven and prepare baking dish. Preheat the oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
Cook pasta. Boil 4 to 6 quarts of water in a large pot with a tablespoon of kosher salt. Add the uncooked pasta and cook about 3 minutes less than the package directions indicate to keep it slightly firm. Drain and set aside.
Make roux and sauce base. Place the empty pot back on the stove over medium heat and melt the butter. Whisk in the flour and cook for 2 to 3 minutes, stirring often, until the mixture becomes golden and forms a roux.
Add milk and cream; thicken sauce. Slowly whisk in the milk and heavy cream. Simmer the sauce, whisking frequently for 3 to 5 minutes until it thickens to a creamy consistency.
Season the sauce. Whisk in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard to flavor the sauce evenly.
Add cheeses. Turn off the heat and stir in the Velveeta, Parmesan, and 3 1/2 cups of sharp cheddar cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Taste and adjust seasonings as needed.
Combine pasta and sauce. Add the drained macaroni to the cheese sauce in the pot and stir well to coat all the pasta evenly.
Transfer to baking dish. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
Prepare topping. In a small bowl, combine the crushed pretzels, 1/2 cup shredded sharp cheddar cheese, panko breadcrumbs, and dried parsley flakes. Mix well.
Add topping and bake. Sprinkle the topping mixture evenly over the macaroni and cheese. Bake uncovered for 15 to 18 minutes until the topping is golden brown and the dish is bubbly.
Rest and serve. Let the baked macaroni and cheese rest for 10 minutes before serving to allow it to set.

Notes

This recipe was modified in November 2022 to replace 5 ounces of condensed cheddar cheese soup with Velveeta cheese for creamier texture and flavor.
Cook pasta slightly under al dente to prevent it from becoming mushy after baking.
You can use either elbow macaroni or shell pasta based on preference.
For a spicier kick, add a pinch of cayenne pepper or paprika to the cheese sauce.
If you prefer a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for the roux.
Crushed pretzels add a unique crunchy texture; alternatively, you can use crushed crackers or breadcrumbs only.
Make sure to stir the cheese sauce constantly when adding cheeses to avoid clumping or burning.

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 75 mg