Here’s the ultimate, ultra-cheesy, gooey, baked Mac & Cheese recipe — just like the stretchy, golden, restaurant-style dish in your image! This version uses a creamy béchamel base and a triple-cheese blend for maximum meltiness and flavor. Perfect for comfort food lovers.
🧀 Ultimate Baked Mac & Cheese (with Cheese Pull!)
📋 Ingredients:
For the Pasta:
1 lb (450g) elbow macaroni(or cavatappi, shells)
Salted water for boiling
For the Cheese Sauce (Béchamel Base):
4 tbsp (½ stick / 57g) unsalted butter
¼ cup (30g) all-purpose flour
2 cups (480ml) whole milk, warmed
1 cup (240ml) heavy cream(for extra richness)
1 tsp Dijon mustard(secret flavor booster!)
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp nutmeg(optional but amazing)
Salt & black pepper to taste
For the Cheese Blend:
2 cups (225g) sharp cheddar cheese, shredded
1 cup (115g) Gruyère cheese, shredded (melty & nutty)
1 cup (115g) Monterey Jack cheese, shredded (for stretch)
Optional: ½ cup Parmesan, freshly grated (for topping)
For the Topping:
1 cup (115g) Panko breadcrumbs
2 tbsp melted butter
½ cup extra shredded cheddar or mozzarella(for extra cheesy top)
