Ingredients
For the Macaroni
- 8 ounces elbow macaroni
- 1 tablespoon kosher salt, for pasta water
- 1 tablespoon unsalted butter
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup American cheese, shredded or finely chopped
- ½ cup Parmesan cheese, freshly grated
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt, or to taste
For the Topping
- ½ cup sharp cheddar cheese, freshly shredded
- ¼ cup American cheese, shredded or finely chopped
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook about 1 minute less than the package directions. Reserve ½ cup pasta water, then drain well.
- Return the macaroni to the warm pot and toss with 1 tablespoon butter. Set aside.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Slowly whisk in the milk and heavy cream. Continue cooking for 3 to 5 minutes, stirring frequently, until slightly thickened.
- Stir in the garlic powder, onion powder, paprika, black pepper, and salt.
- Reduce the heat to low. Gradually add the cheddar, American cheese, and Parmesan, stirring until the cheese is completely melted and the sauce is smooth.
- If needed, add reserved pasta water 1 tablespoon at a time until the sauce reaches a thick but pourable consistency.
- Add the macaroni to the cheese sauce and stir gently until every piece is coated.
- Preheat the oven to 375°F. Transfer the macaroni and cheese to a lightly buttered 8-inch baking dish.
- Sprinkle the remaining cheddar, American cheese, and Parmesan evenly over the top.
- Bake for 12 to 15 minutes, until the cheese is melted and bubbling.
- For a more golden top, broil for 1 to 2 minutes, watching carefully.
- Remove from the oven and let rest for about 5 minutes before serving.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Do not boil the cheese sauce after adding the cheese, as high heat can cause it to become grainy.
- Slightly undercook the macaroni because it continues cooking in the oven.
- The reserved pasta water can loosen the sauce if it becomes too thick.
- For the best golden topping, watch the mac and cheese closely while broiling.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Nutrition information is an estimate and will vary depending on brands and serving sizes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian