Ingredients
Scale
- 3 cups elbow macaroni
- 4 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon smoked paprika (optional, for that Mama Lou touch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 cup cooked bacon, crumbled (substitute with cooked pancetta or omit for vegetarian option)
- 1/2 cup green onions, thinly sliced
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter (for toasting breadcrumbs)
- Optional: 1 cup steamed broccoli florets or sautéed mushrooms for extra veggies
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside. I always taste a noodle or two to ensure it’s just right—not too soft, because Mama Lou always said, “Perfect pasta makes perfect mac.”
- In a large saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 2 minutes to form a roux. This step is crucial for that silky, thick cheese sauce Mama Lou taught me to make.
- Slowly pour in the whole milk while whisking to keep the mixture smooth. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Lower the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add the smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust the seasoning—this is where you make it your own, just like my sister Ouma always does, adding a little extra cheese or spice.
- Fold the cooked macaroni into the cheese sauce. If you’re adding steamed broccoli or mushrooms, gently mix them in now to spread the love evenly.
- Preheat your oven to 375°F (190°C). In a small bowl, toss the panko breadcrumbs with olive oil or melted butter until lightly coated. This will give you that golden, crunchy topping that I remember Mama Lou always insisted on.
- Transfer the mac and cheese into a buttered 9×13-inch baking dish. Sprinkle the crumbled bacon, green onions, and toasted breadcrumbs evenly over the top.
- Bake uncovered for 20-25 minutes, until the top is golden and bubbling. The aroma filling your kitchen will remind you of those family dinners with laughter echoing around the table.
- Remove from the oven and let it rest for 5 minutes before serving. This little pause helps the flavors settle and makes it easier to scoop out the perfect portion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
