Classic Homemade Baked Mac and Cheese

1. Cook the Pasta
Boil Water: In a large pot, bring salted water to a boil.
Cook Macaroni: Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce
Melt Butter: In the same pot, melt the unsalted butter over medium heat.
Create Roux: Whisk in the all-purpose flour, stirring for about 1-2 minutes until the mixture turns a light golden color.
Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Season the Sauce: Add salt, black pepper, smoked paprika, and garlic powder to the sauce. Mix well.
Incorporate Cheese: Remove the sauce from the heat and stir in sharp cheddar, mozzarella, and parmesan cheese until melted and smooth.
3. Combine Pasta and Sauce
Fold Together: Add the cooked macaroni to the cheese sauce, stirring gently to coat all the pasta evenly with the creamy mixture.
4. Bake the Mac and Cheese
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Baking Dish: Transfer the mac and cheese to a greased 9×13 inch baking dish.
Add Topping (Optional): For an extra crunch, sprinkle breadcrumbs or additional cheese on top.
Bake: Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbly.
5. Serve