Extra Cheesy Baked Mac and Cheese

$To make the best Extra Cheesy Baked Mac and Cheese, gather these ingredients: - 8 ounces elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups whole milk - 1 cup sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ½ cup breadcrumbs (optional for topping) - 2 tablespoons parsley, chopped (for garnish) These measurements serve about four to six people. You can adjust the cheese for more flavor. If you want a lighter dish, use low-fat milk. You can also swap elbow macaroni for any pasta shape you love. If you need gluten-free, use gluten-free pasta and flour. Choosing the right cheese makes a big difference. Always opt for block cheese and grate it yourself. Pre-grated cheese has anti-caking agents that can affect texture. For sharp cheddar, look for aged cheese; it packs more flavor. Fresh mozzarella should be soft and moist. Parmesan should be hard and crumbly; avoid pre-grated for better taste. A mix of cheeses gives depth to your mac and cheese, so try different types! Start by gathering your ingredients. You need: - 8 ounces elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups whole milk - 1 cup sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - ½ cup breadcrumbs (optional for topping) - 2 tablespoons parsley, chopped (for garnish) First, preheat your oven to 350°F (175°C). Next, cook the elbow macaroni. Follow the package instructions until the pasta is al dente. Drain and set aside. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook for about 2 minutes while stirring. This creates a roux, which thickens the sauce. Gradually pour in the milk while whisking. This helps avoid lumps. Keep stirring until the sauce thickens, about 5-7 minutes. Now, lower the heat and add the sharp cheddar, mozzarella, and Parmesan cheese. Stir until all the cheese melts and the sauce is smooth. Then, mix in the garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings if needed. Combine the cooked macaroni with the cheese sauce. Make sure all the pasta is coated well. Pour the macaroni and cheese mixture into a greased baking dish. If you like a crunchy topping, sprinkle breadcrumbs evenly on top. Bake in the preheated oven for 20-25 minutes. Look for a bubbly and golden brown top. Once done, take it out and let it cool for a few minutes. Finally, garnish with fresh parsley before serving. For the full recipe, refer to the earlier section. Enjoy your Extra Cheesy Baked Mac and Cheese! To keep your mac and cheese creamy, use whole milk. Whole milk has more fat than low-fat milk. You can also mix in cream cheese or sour cream. These add richness and keep it smooth. Make sure to stir the cheese into the sauce slowly. This helps melt it evenly. One mistake is overcooking the pasta. Cook it only until al dente. It will finish cooking in the oven. Another mistake is not enough cheese. Use a mix of sharp cheddar and mozzarella for the best flavor. Don’t forget to season well with salt and pepper. This step is key for taste. When reheating, add a splash of milk. This helps bring back creaminess. Use the oven for the best results. Cover the dish with foil to keep it moist. Heat at 350°F for about 15-20 minutes. Stir halfway through for even heating. Enjoy your mac and cheese just as delicious as before! {{image_2}} You can boost your mac and cheese by adding protein. Cooked chicken and crispy bacon add great flavor. For chicken, use diced grilled or rotisserie chicken. For bacon, cook until crispy, then crumble it on top. Each protein gives a tasty twist to the dish. You can even mix in cooked sausage or ham for a heartier meal. Just remember to adjust the cheese and seasonings as needed. Vegetables can add color and nutrients to your mac and cheese. Try adding steamed broccoli or spinach for a vibrant touch. Sautéed mushrooms or bell peppers also work well. You can even throw in some peas for a pop of sweetness. Just make sure to cook the veggies first for the best taste. This way, they mix well with the creamy cheese sauce. The cheese is what makes mac and cheese so special. While cheddar and mozzarella are classics, you can mix it up. Try gouda for a smoky flavor or fontina for extra creaminess. A bit of blue cheese can add a sharp kick too. Feel free to blend different cheeses for a unique taste. Just keep the total amount of cheese similar to the original recipe for the right texture. For the full recipe, check out the details above. To store your leftover mac and cheese, let it cool down. Use an airtight container. This helps keep it fresh and tasty. Place it in the fridge. It will stay good for about three to five days. You can also cover it tightly with plastic wrap. Just make sure it is sealed well to avoid drying out. If you want to keep mac and cheese longer, freezing is a great option. First, let it cool completely. Then, scoop it into freezer-safe containers. You can also use heavy-duty freezer bags. Squeeze out as much air as you can before sealing. It can last up to three months in the freezer. Label the bags with the date so you know when to use them. Reheating mac and cheese can be tricky. You want it creamy, not dry. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Add a splash of milk to keep it moist. Cover it with foil to heat evenly. Bake for about 20 minutes. You can also reheat it in the microwave. Use a microwave-safe bowl, adding a little milk. Heat in short bursts, stirring in between. This helps it stay creamy without getting rubbery. To make the perfect cheese sauce, start with a roux. Heat butter in a pan and add flour. Stir for about two minutes. Then, slowly add milk while whisking. This helps prevent lumps. Cook until the sauce thickens, about five to seven minutes. Next, add your cheese. I love using sharp cheddar and mozzarella for flavor. Stir until the cheese melts and the sauce is smooth. Remember to taste and season with salt and pepper. Yes, you can use different types of pasta! While elbow macaroni is classic, feel free to try penne or shells. These shapes hold cheese sauce well. Just make sure to cook the pasta until al dente. Overcooked pasta can become mushy in the oven. Extra Cheesy Baked Mac and Cheese pairs well with many sides. Consider a fresh green salad for crunch. Roasted vegetables also balance the richness. If you want protein, grilled chicken or crispy bacon works great too. Feel free to mix and match to suit your taste. For the full recipe, check out the detailed instructions above. Enjoy your cheesy delight! You now have the tools to make the best mac and cheese. We covered the ingredients, step-by-step methods, and tips to keep it creamy. You can also explore fun variations and proper storage methods. Remember, practice makes perfect. Don’t be afraid to experiment with proteins and veggies. With each attempt, you’ll make your own tasty twist. Enjoy your creamy, cheesy dish with family and friends. Your perfect mac and cheese awaits!$

Extra Cheesy Baked Mac and Cheese

Indulge in the creamy goodness of this Extra Cheesy Baked Mac and Cheese recipe that will have everyone asking for seconds! With a delightful blend of sharp cheddar, mozzarella, and Parmesan, this dish is comfort food at its finest. Perfect for family dinners or gatherings, it’s easy to whip up and deliciously satisfying.

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Ingredients

8 ounces elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup sharp cheddar cheese, grated

1 cup mozzarella cheese, grated

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

½ cup breadcrumbs (optional for topping)

2 tablespoons parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about 2 minutes, stirring continuously, to create a roux.

Gradually pour in the milk while whisking continually to avoid lumps.

Continue to stir until the mixture thickens, about 5-7 minutes.

Reduce the heat to low and add the sharp cheddar, mozzarella, and Parmesan cheese into the sauce. Keep stirring until all the cheese is melted and smooth.

Stir in the garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.

Combine the cooked macaroni with the cheese sauce, mixing well until all the pasta is coated.

Pour the macaroni and cheese mixture into a greased baking dish.

If using, sprinkle breadcrumbs evenly over the top for a crunchy topping.

Bake in the preheated oven for 20-25 minutes or until bubbly and golden brown on top.

Once done, remove from the oven and let it cool for a few minutes.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6