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Introduction:
Every family has that one iconic recipe that defines the holidays—and for mine, it’s Nana’s creamy baked macaroni. Come Christmas, it’s not even a question; this golden, cheesy masterpiece will have a proud spot at the dinner table. It’s the kind of comfort food that feels like a warm hug, with bubbling cheese, a secret blend of spices, and a topping that adds just the right crunch. This dish doesn’t just feed the stomach—it feeds the soul and brings generations together.
Ingredients:
1 lb elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup seasoned panko breadcrumbs
1 tablespoon olive oil
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
Slowly whisk in the milk and cream, stirring constantly until the mixture thickens, about 5–7 minutes.
Lower the heat and stir in cheddar, mozzarella, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted.
Combine the cooked pasta with the cheese sauce, then pour the mixture into the prepared baking dish.
In a small bowl, mix panko breadcrumbs with Parmesan and olive oil. Sprinkle evenly over the macaroni.
Bake uncovered for 25–30 minutes, or until the top is golden brown and bubbly.
Let it rest for 5–10 minutes before serving.
Serving and Storage Tips:
Serve this dish hot, straight out of the oven, paired with a crisp green salad or roasted vegetables. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of milk to keep it creamy.
Variations:
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