This baked mac and cheese delivers on every level: creamy, sharp cheddar goodness seasoned to perfection, with a golden, crispy topping of Romano-infused breadcrumbs and Parmesan. It’s the kind of dish that makes you forget about your worries… and possibly your portion control.

• Ingredients:

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  •   12 oz elbow macaroni
  •   4 tbsp unsalted butter
  •   3 tbsp flour
  •   2.5 cups whole milk
  •   1 cup heavy cream
  •   1 tsp Dijon mustard
  •   .5 tsp garlic powder
  •   .5 tsp onion powder
  •   3 cups cheddar cheese
  •   1 cup Parmesan cheese
  •   1 cup panko breadcrumbs
  •   2 tbsp butter
  •   .5 tsp Italian seasoning

  

  Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

  

Instructions

1. Cook the pasta:
   • Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente.
   • Drain and set aside.
2. Make the cheese sauce:
   • In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling.
   • Slowly pour in the warmed milk and cream, whisking constantly to avoid lumps.
   • Stir in the Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
   • Continue cooking until the mixture thickens slightly, about 5 minutes.
   • Remove the saucepan from the heat and gradually stir in the shredded cheddar and Parmesan cheeses until melted and smooth. Taste and adjust seasonings as needed.
3. Combine pasta and sauce:
   • Mix the cooked pasta into the cheese sauce, ensuring every piece is coated in creamy goodness.
   • Pour the mixture into a greased 9×13-inch baking dish.
4. Prepare the breadcrumb topping:
   • In a small bowl, mix the panko breadcrumbs, Romano cheese, Parmesan cheese, melted butter, garlic powder, and Italian seasoning until evenly coated.
5. Assemble and bake:
   • Sprinkle the breadcrumb mixture evenly over the mac and cheese.
   • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and crispy.
6. Serve and savor:
   • Let the mac and cheese cool for 5 minutes before serving.
   • Prepare for second helpings—this dish is a crowd-pleaser!