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When it comes to comfort food, few dishes evoke as much warmth and nostalgia as macaroni and cheese. This beloved classic has been a staple in households for generations, providing a sense of home and satisfaction with every creamy, cheesy bite. Whether enjoyed as a side dish or the main course, mac and cheese holds a special place in the hearts of many. Today, we invite you to elevate this timeless favorite with our Cheesy Delight Mac & Crunch—a unique twist that combines the rich, creamy goodness of traditional mac and cheese with an irresistible crunchy topping that will leave your taste buds begging for more.

Creamy Baked Macaroni with Crispy Topping

Elevate your mac and cheese game with Cheesy Delight Mac & Crunch, a comforting classic reimagined. This recipe combines creamy elbow macaroni with a luscious blend of sharp cheddar and mozzarella, all topped with a crunchy Parmesan breadcrumb layer. Perfect as a side or entrée, this dish is sure to impress your family and friends. Discover how to make this nostalgic favorite with a delightful twist that everyone will love. Your taste buds will thank you!
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Ingredients
  

8 oz elbow macaroni

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

2 cups whole milk

1/2 cup heavy cream

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika (for an extra depth of flavor)

Salt and pepper to taste

1/2 cup breadcrumbs (panko preferred for extra crunch)

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to preheat at 350°F (175°C), allowing it to reach temperature while you prepare the mac and cheese.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until it's al dente (firm to the bite). Drain the macaroni in a colander and set it aside.

      Make the Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, whisking continuously for about 2 minutes, or until the mixture turns golden and bubbly, forming a roux.

        Add Dairy: Gradually pour in the whole milk and heavy cream, whisking steadily to prevent lumps from forming. Continue cooking the mixture, stirring it frequently, until it thickens to a creamy consistency, about 5-7 minutes.

          Flavor It Up: Lower the heat and stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove the saucepan from heat, then add the shredded sharp cheddar and mozzarella cheeses. Stir until the cheeses melt completely and the sauce is velvety and smooth.

            Combine Pasta and Sauce: Gently fold the cooked elbow macaroni into the cheese sauce, making sure each piece of pasta is thoroughly coated in the cheesy goodness.

              Prepare for Baking: Lightly grease a 9x13 inch baking dish with butter. Pour the macaroni and cheese mixture into the dish, spreading it evenly with a spatula.

                Create the Topping: In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this crunchy mixture evenly on top of the macaroni for added texture.

                  Bake: Place the baking dish into the preheated oven. Bake for 25-30 minutes, or until the top is beautifully golden brown and crispy.

                    Garnish and Serve: Once done, carefully remove the dish from the oven and allow it to cool for a few minutes. Just before serving, sprinkle with freshly chopped parsley for a pop of color and added freshness.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 6-8 servings

                        - Presentation Tips: Serve in wide bowls with a sprig of parsley on top for a beautiful presentation. Pair with a side salad for a complete meal!