Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to the package directions, but slightly undercook it by about 1-2 minutes so it doesn’t get too soft in the oven. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux (paste).
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Lower the heat and stir in the cheeses, garlic powder, onion powder, mustard powder, cayenne pepper (if using), salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated in the creamy sauce.
Prepare the Topping:
In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Stir until the breadcrumbs are evenly coated.
Assemble and Bake:
Transfer the cheesy pasta into a greased 9×13-inch baking dish. Sprinkle the breadcrumb topping evenly over the top.
Bake for 20-25 minutes, or until the top is golden and crispy and the sauce is bubbling around the edges.
Serve:
Let the mac and cheese cool for a few minutes before serving. Enjoy your creamy, cheesy comfort food!
This Creamy Baked Mac and Cheese is perfect as a side dish or a main course, and it’s sure to be a hit at any gathering! 😊
