Description
This creamy and cheesy baked macaroni and cheese recipe combines sharp cheddar, Velveeta, and Parmesan cheeses for a rich, comforting dish topped with a crunchy pretzel and panko breadcrumb crust. Perfect as a family favorite side or main, it provides a golden, bubbly finish after baking to perfection.
Ingredients
Scale
Pasta and Cheese Sauce
- 16 ounces elbow macaroni or shell pasta
- 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: Preheat your oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prepare it for the macaroni.
- Cook Pasta: Boil 4 to 6 quarts of water in a large pot with a tablespoon of kosher salt. Add the uncooked pasta and cook for 3 minutes less than the package instructions indicate. Drain and set aside to avoid overcooking in the oven.
- Make Roux and Sauce: Return the empty pot to medium heat and melt the butter. Whisk in the flour and cook, stirring frequently, for 2 to 3 minutes until the mixture turns golden. Slowly whisk in the milk and heavy cream, bring to a simmer, and whisk frequently until the sauce thickens, about 3 to 5 minutes.
- Season Sauce: Whisk in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard. Turn off the heat before adding the cheeses to avoid curdling.
- Melt Cheeses: Add Velveeta cubes, Parmesan, and 3 1/2 cups of sharp cheddar cheeses to the sauce. Stir constantly until all cheeses melt evenly into a smooth, creamy mixture. Adjust seasoning to taste.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce in the pot. Stir thoroughly to ensure all pasta is well coated with the cheesy sauce, then transfer 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. Evenly sprinkle this crunchy topping over the macaroni and cheese in the baking dish.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for 18 minutes, or until the topping is golden brown and bubbly.
- Rest and Serve: Remove from the oven and let the macaroni and cheese rest for 10 minutes before serving to allow flavors to meld and the dish to set.
Notes
- For a sharper flavor, use extra sharp cheddar instead of sharp cheddar.
- If Velveeta is unavailable, substitute with processed cheese slices or additional cheddar, but melting properties may vary.
- Adjust seasoning according to your preference, especially salt and mustard powder, to balance the cheese richness.
- The pretzel and panko topping adds a unique crunchy texture; you may substitute pretzels with crushed crackers if preferred.
- Letting the dish rest after baking helps the sauce thicken slightly for easier serving.
- This recipe serves 10, perfect for family gatherings or meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
