A rich and creamy baked macaroni and cheese recipe, perfect for family dinners or gatherings.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Rinse the pasta with cold water to stop the cooking process and prevent sticking.
In a large saucepan, melt the butter over medium heat.
Use a whisk to stir the butter to prevent it from browning.
Whisk in the flour, salt, ground mustard, and black pepper until smooth. Cook for 1-2 minutes to remove the raw flour taste.
Stir constantly to avoid lumps in the roux.
Gradually add the milk and heavy cream, whisking continuously. Cook until the mixture thickens, about 5-7 minutes.
Keep the heat medium to prevent scorching the milk.
Remove the saucepan from heat and stir in the cheddar cheese and cream cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing well.
Ensure all the pasta is evenly coated with the cheese sauce.
Transfer the mixture to a greased 9x13 baking dish. Sprinkle the seasoned breadcrumbs evenly on top.
For extra crunch, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Check the dish halfway through baking to ensure even browning.
Let the dish cool slightly before serving. Enjoy your creamy baked macaroni and cheese!
Garnish with chopped parsley for a fresh touch.
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