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Baked Macaroni and Cheese (Gemini)

This recipe yields a classic, creamy mac and cheese with a rich sauce and a crispy topping.

Prep time: 15 mins | Cook time: 30 mins | Servings: 6-8

Pasta: 1 lb (16 oz) dried elbow macaroni
Cheese: 4 cups sharp cheddar cheese, shredded (grating your own ensures a smoother melt)
Sauce Base: 1/4 cup unsalted butter, 1/4 cup all-purpose flour, 3 cups whole milk
Seasoning: 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp smoked paprika
Topping: 1 cup Panko breadcrumbs, 2 tbsp melted butter

Boil the Pasta: Preheat your oven to 350°F (175°C). Boil the macaroni in salted water for 2 minutes less than the package instructions for al dente. Drain and set aside.
Make the Roux: In a large saucepan over medium heat, melt the 1/4 cup butter. Whisk in the flour and cook for about 1 minute until bubbly and slightly golden.
Create the Sauce: Slowly whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens (about 5-8 minutes). Stir in the salt, pepper, garlic powder, and paprika.
Melt the Cheese: Remove the sauce from the heat. Stir in 3 cups of the shredded cheese until completely melted and smooth.
Combine: Fold the cooked macaroni into the cheese sauce until well coated. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining 1 cup of cheese.
Add Topping: In a small bowl, mix the Panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the cheese.
Bake: Bake for 25-30 minutes until the sauce is bubbly and the breadcrumbs are golden brown. Let it rest for 5 minutes before serving.

Spice it up: Add a teaspoon of Dijon mustard or a dash of hot sauce to the cheese sauce for extra depth.
Veggie boost: Stir in steamed broccoli florets or sautéed spinach before baking.
Different Cheeses: Swap half of the cheddar for Gruyère or Fontina for a more sophisticated, nutty flavor profile.