Baked Mac and Cheese
Ingredients:
1 pound elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions:
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a smooth roux.
Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 5 to 7 minutes, stirring often, until the sauce thickens. Stir in the salt, black pepper, dry mustard powder, and paprika.
Remove from the heat and add the shredded cheddar, mozzarella, and Parmesan cheese. Stir until fully melted and smooth.
Add the cooked macaroni to the cheese sauce and mix until evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes, or until hot and bubbly with a lightly golden top. Let rest for 5 to 10 minutes before serving.
Serve warm as a rich and creamy Southern favorite, perfect alongside fried chicken, barbecue, or Sunday dinner classics.