Description
Classic baked macaroni and cheese featuring a creamy cheese sauce made with sharp cheddar, Velveeta, and Parmesan, topped with a crunchy pretzel and panko breadcrumb crust. This comforting dish is perfect for family dinners and special occasions.
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 pretzels, crushed
- 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.
- Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook about 3 minutes less than the package directions indicate. Drain and set aside.
- Make Roux and Cheese Sauce: Place the empty pot back on the stove over medium heat and add butter. Melt it, then whisk in flour and cook for 2-3 minutes, stirring often, until golden.
- Add Milk and Cream: Gradually whisk in milk and heavy cream. Simmer, whisking frequently, until the sauce thickens, about 3-5 minutes.
- Season Sauce: Whisk in kosher salt, black pepper, ground mustard powder, garlic powder, onion powder, and Dijon mustard.
- Add Cheeses: Turn off the heat and stir in Velveeta, Parmesan, and 3 1/2 cups of shredded sharp cheddar cheese. Stir constantly until all cheese melts. Taste and adjust seasonings.
- Combine Pasta and Sauce: Add the drained pasta to the pot and stir well to coat in the cheese sauce. Pour the mixture into the prepared baking dish.
- Prepare Topping: In a small bowl, combine crushed pretzels, 1/2 cup shredded sharp cheddar, panko breadcrumbs, and dried parsley flakes. Sprinkle evenly over the macaroni mixture.
- Bake: Bake uncovered for 15-18 minutes, or until the top is golden brown and the cheese sauce is bubbly.
- Rest and Serve: Let the baked macaroni and cheese rest for 10 minutes before serving to allow it to set.
Notes
- This recipe was modified in November 2022, replacing 5 ounces of condensed cheddar cheese soup with Velveeta cheese for a creamier texture.
- For saltier or milder flavors, adjust the kosher salt to suit your preference.
- Use sharp cheddar cheese for a more pronounced cheesy flavor; mild cheddar can work but will be less intense.
- Crushed pretzels add a unique salty crunch; you can substitute with crushed crackers if preferred.
- Letting the dish rest after baking helps it firm up and makes serving easier.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg
