Gather Ingredients: Collect 8 oz elbow macaroni, 1/4 cup unsalted butter, 1/4 cup all-purpose flour, 2 cups milk, 1 cup heavy cream, 2 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, salt and pepper to taste, and 1/2 cup bread crumbs.
Cook Pasta: Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions until al dente. Drain and set aside.
Make Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to make a roux.
Add Milk and Cream: Gradually whisk in the milk and heavy cream, cooking until the mixture thickens and starts to bubble.
Add Cheese: Remove from heat and stir in the cheddar, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring to combine evenly
Bake: Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the bread crumbs evenly over the top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Let it cool slightly before serving. Enjoy your creamy, cheesy baked mac and cheese!