Classic Macaroni Cheese Bake (Printable Version)

# What You'll Need:

→ Pasta & Cheese

01 - 227 grams elbow macaroni
02 - 200 grams shredded sharp cheddar cheese
03 - 100 grams shredded mozzarella cheese
04 - 50 grams grated Parmesan cheese

→ Cheese Sauce Base

05 - 43 grams unsalted butter
06 - 24 grams all-purpose flour
07 - 475 milliliters whole milk
08 - 240 milliliters heavy cream
09 - 1 teaspoon dry mustard powder
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon garlic powder
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Topping

14 - 50 grams panko breadcrumbs
15 - 28 grams melted unsalted butter
16 - 15 grams chopped fresh parsley (optional)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook the elbow macaroni for 6 to 7 minutes until just al dente. Drain, rinse briefly with warm water to stop cooking, and set aside.
02 - Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until lightly golden, stirring constantly to avoid burning.
03 - Gradually whisk in the whole milk followed by the heavy cream. Continue stirring until the sauce thickens to coat the back of a spoon, about 5 to 6 minutes.
04 - Add dry mustard powder, smoked paprika, garlic powder, salt, and black pepper. Stir to combine and create a balanced flavor profile.
05 - Reduce heat to low. Fold in sharp cheddar, mozzarella, and Parmesan cheeses until melted and sauce is smooth. Adjust seasoning as necessary.
06 - Pour the drained macaroni into the cheese sauce, stirring gently to coat each piece evenly. Transfer the mixture to a greased 23 x 33 cm baking dish and spread evenly.
07 - Mix panko breadcrumbs with melted butter until evenly coated. Sprinkle over the macaroni mixture, then scatter chopped parsley if desired. Bake in a preheated oven at 190°C for 20 to 25 minutes until the topping is golden and sauce bubbles at the edges. Let rest for 5 to 10 minutes before serving.

# Helpful Notes:

01 - Cook macaroni just shy of doneness to maintain a firm texture after baking.
02 - Add cheeses over low heat to avoid separation and graininess.
03 - Toss panko with melted butter to ensure uniform browning and crispness.
04 - Rest bake 5 to 10 minutes after removal to allow sauce to set for clean slicing.

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