A rich and creamy baked macaroni and cheese recipe with a hint of spice and a golden crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the elbow macaroni in a pot of boiling salted water until al dente, then drain and set aside.
Do not overcook the pasta; it will continue to cook in the oven.
In a large saucepan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic, onion powder, mustard powder, and cayenne pepper to the melted butter, stirring for about 2 minutes.
Stir constantly to prevent the spices from burning.
Whisk in the flour and cook for 1 minute to form a roux.
Cooking the flour removes the raw taste and helps thicken the sauce.
Gradually add the cream, stirring constantly until the mixture thickens and bubbles.
Adding the cream slowly prevents lumps from forming.
Reduce the heat and stir in the cheddar and parmesan cheeses until melted and smooth.
Use freshly grated cheese for better melting and flavor.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is coated.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a greased casserole dish and sprinkle with additional parmesan cheese.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 20-25 minutes until golden and bubbly.
For a crispy top, broil for the last 2 minutes.
Serve warm and enjoy your creamy baked macaroni and cheese.
Pair with a fresh salad for a balanced meal.
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