A rich and creamy baked macaroni and cheese dish with a crispy golden topping.
Cook the macaroni in a large pot of salted boiling water until al dente, then drain.
Undercook the pasta slightly as it will continue to cook in the oven.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
Cook the roux until it just starts to turn golden for a nutty flavor.
Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
Ensure the milk is at room temperature to prevent lumps.
Stir in the salt, pepper, cayenne, and garlic powder, followed by the cheeses until melted and smooth.
Add the cheese in small batches to ensure it melts evenly.
Combine the cooked pasta with the cheese sauce, then transfer to a greased baking dish.
Mix gently to avoid breaking the pasta.
Mix the breadcrumbs with melted butter and sprinkle over the pasta.
Use panko breadcrumbs for a crunchier topping.
Bake in a preheated oven at 350°F for 20 minutes or until golden and bubbly.
Let the dish rest for 5 minutes before serving to set the cheese.
Serve warm and enjoy your creamy baked mac and cheese.
Garnish with fresh parsley for a pop of color.
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