The CREAMIEST Baked Mac and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Grease the baking dish with a little bit of butter.

Shred the cheese using a Ninja blender and food processor.

Toast the bread crumbs in a non-stick pan on medium flame for about 5 minutes until medium brown.

Boil the elbow macaroni in generously salted water for 3 to 4 minutes for al dente, then drain.

Melt butter over medium heat and toast onion powder, garlic powder, and paprika for about 2 minutes.

Add flour to the melted butter and toast for another 3 minutes.

Gradually add room temperature milk to the roux, whisking to combine and prevent clumps.

Add shredded cheeses (cheddar, fontina, American) little by little, mixing until fully incorporated before adding more.

Combine the drained elbow pasta with the cheese sauce, mixing well.

Transfer the mac and cheese mixture to the greased baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens