A rich and creamy baked macaroni and cheese recipe with a crispy topping, perfect for family dinners or gatherings.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Cook the elbow macaroni in boiling salted water until al dente, then drain and set aside.
Do not overcook the pasta as it will continue to cook in the oven.
In a mixing bowl, whisk together the half-and-half cream, milk, flour, and garlic powder until smooth.
Whisk thoroughly to avoid lumps in the sauce.
Combine the cooked macaroni with 3 cups of shredded cheddar cheese and the sauce mixture, then transfer to a greased baking dish.
Mix well to ensure the cheese and sauce coat the pasta evenly.
Sprinkle the top with breadcrumbs and the remaining 1 cup of cheddar cheese, then drizzle melted butter over the top.
For a golden crust, use panko breadcrumbs.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Let the dish rest for a few minutes before serving to set the cheese.
Serve warm and enjoy your creamy baked macaroni and cheese!
Pair with a fresh salad for a complete meal.
