Description
This creamy and comforting baked macaroni and cheese features a blend of sharp cheddar, Velveeta, and Parmesan cheeses baked to golden perfection with a crunchy pretzel and breadcrumb topping. Perfect for a crowd, this recipe balances rich flavors and textures with a crispy, cheesy crust.
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 crushed pretzels
- 1/2 cup Panko breadcrumbs
- 1 teaspoon dried parsley flakes
Instructions
- Preheat Oven and Prepare 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: Bring 4-6 quarts of water to a boil in a large pot. Add a tablespoon of kosher salt and the uncooked pasta. Cook the pasta about 3 minutes less than the package directions suggest for al dente texture. Drain the pasta and set aside.
- Make the Roux: Return the empty pot to the stovetop over medium heat. Add the butter and melt completely. Whisk in the flour and cook for 2-3 minutes until the mixture turns golden and fragrant, stirring often to prevent burning.
- Prepare the Sauce: Gradually whisk in the milk and heavy cream. Simmer the mixture, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Season the Sauce: Stir in kosher salt, black pepper, ground mustard powder, garlic powder, onion powder, and Dijon mustard to flavor the sauce. Turn off the heat.
- Add the Cheeses: Add the Velveeta cubes, Parmesan cheese, and 3 1/2 cups of sharp cheddar cheese to the sauce, stirring constantly until all the cheese has melted and the sauce is smooth. Taste and adjust the seasonings as needed.
- Combine Pasta and Sauce: Add the drained pasta back into the pot and stir to fully coat the pasta with the cheese sauce. Pour this mixture evenly into the prepared baking dish.
- Prepare and Add Topping: In a small bowl, mix together crushed pretzels, 1/2 cup shredded cheddar cheese, Panko breadcrumbs, and dried parsley flakes. Sprinkle this topping evenly over the macaroni and cheese in the baking dish.
- Bake: Bake uncovered in the preheated oven for 18 minutes, or until the topping is golden brown and the sauce is bubbly.
- Rest and Serve: Remove the dish from the oven and let it rest for 10 minutes before serving to allow the sauce to set and cool slightly.
Notes
- This recipe was modified in November 2022 to replace 5 ounces of condensed cheddar cheese soup with Velveeta cheese for a smoother and creamier texture.
- Cooking the pasta slightly underdone ensures it doesn’t become mushy after baking.
- You can substitute sharp cheddar with a mix of cheddar and gouda for a different flavor profile.
- For an extra crispy topping, broil the dish for 1-2 minutes after baking, watching carefully to prevent burning.
- If Velveeta is unavailable, use extra sharp cheddar or a good melting cheese like Colby as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 95 mg
