A rich and creamy baked macaroni and cheese recipe that brings comfort food to the next level.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
Ensure the pasta is not overcooked as it will continue to cook in the oven.
In a saucepan, melt the butter over medium heat, then whisk in the flour, salt, pepper, and dry mustard to form a smooth paste.
Stir constantly to avoid lumps forming in the roux.
Gradually add the milk to the roux, whisking continuously until the mixture thickens and begins to bubble.
Warm the milk slightly before adding to prevent curdling.
Remove the saucepan from heat and stir in the cream cheese, cheddar cheese, and parmesan cheese until melted and smooth.
Add the cheese in batches to ensure it melts evenly.
Combine the cooked macaroni with the cheese sauce in a mixing bowl, ensuring the pasta is evenly coated.
Mix gently to avoid breaking the macaroni.
Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 30 minutes or until the top is golden and bubbly.
For a crispy topping, sprinkle breadcrumbs mixed with melted butter before baking.
Let the dish cool slightly before serving. Enjoy your creamy baked mac and cheese!
Allowing it to rest helps the cheese sauce set for easier serving.
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