Description
A creamy and cheesy baked macaroni and cheese featuring a blend of sharp cheddar, Parmesan, Velveeta, and a crunchy baked pretzel-panko topping for the perfect comfort food.
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
Seasonings
- 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.
- Cook Pasta. Bring 4-6 quarts of water to a boil in a large pot. Add 1 tablespoon kosher salt, then add the uncooked macaroni or shell pasta. Cook the pasta about 3 minutes less than the package directions indicate for al dente texture. Drain and set aside.
- Make Roux. Place the empty pot back on the stove over medium heat. Add 1/2 cup butter and melt. Whisk in 1/2 cup flour and cook for 2-3 minutes, stirring often, until the mixture turns golden.
- Prepare Cheese Sauce. Gradually whisk in 3 cups milk and 1 cup heavy cream. Simmer while whisking frequently until the sauce thickens, about 3-5 minutes. Turn off the heat and whisk in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground mustard powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 teaspoon Dijon mustard.
- Add Cheeses. Add the Velveeta cubes, 1/2 cup freshly shredded Parmesan cheese, and 3 1/2 cups of the sharp cheddar cheese. Stir constantly until all cheeses are melted and well combined. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce. Add the drained macaroni to the cheese sauce and stir thoroughly to coat all the pasta. Pour the mixture into the prepared baking dish.
- Prepare Topping. In a small bowl, combine 1 cup crushed pretzels, 1/2 cup shredded sharp cheddar cheese, 1/2 cup panko breadcrumbs, and 1 teaspoon dried parsley flakes. Sprinkle this mixture evenly over the macaroni and cheese.
- Bake. Bake uncovered in the preheated oven for 18 minutes or until the topping is golden brown and the casserole is bubbly.
- Rest and Serve. Remove from the oven and let the baked macaroni and cheese rest for 10 minutes before serving to set the cheese sauce and enhance flavors.
Notes
- This recipe was modified in November 2022 to replace condensed cheddar cheese soup with Velveeta cheese for a creamier texture.
- Be careful not to overcook the pasta during boiling to prevent mushiness after baking.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
- The pretzel topping adds a crunchy texture, but breadcrumbs alone can be used if preferred.
- For a lower fat version, substitute half-and-half for heavy cream and use reduced-fat cheeses.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
