Description
Ultimate Baked Mac and Cheese
Ingredients:
1 lb elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Gruyère cheese, shredded (optional for extra flavor)
½ cup grated Parmesan cheese
Salt and pepper to taste
½ tsp garlic powder
½ tsp mustard powder (optional)
Fresh parsley for garnish
Instructions:
Cook the Pasta: Boil the macaroni in salted water until al dente. Drain and set aside.
Make the Sauce:
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to form a roux.
Gradually add the milk and cream, whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Stir in cheddar, mozzarella, Gruyère (if using), and Parmesan cheeses. Add garlic powder, mustard powder, salt, and pepper. Mix until smooth.
Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce, ensuring every piece is coated.
Assemble the Dish: Pour the mac and cheese into a greased baking dish. Sprinkle extra shredded cheese on top for a golden crust.
Bake: Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes or until the top is bubbly and golden brown.
Garnish and Serve: Sprinkle fresh parsley on top for color. Serve warm and enjoy the cheesy indulgence!
Comfort food at its finest! Let me know if you’d like any variations or extra tips.
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are measured and ready. When making the roux, whisk the butter and flour for a full 90 seconds to cook out the raw flour taste. When adding the milk and cream, do so in a slow, steady stream while whisking vigorously to prevent a lumpy sauce. Cook the sauce until it coats the back of a spoon. For the cheesiest flavor, remove the sauce from the heat before stirring in the shredded cheeses; this prevents them from becoming grainy. When combining with the pasta, work quickly to keep everything warm before baking.
Serving Suggestions
This rich mac and cheese pairs beautifully with crisp, acidic sides to cut through the decadence. Consider serving it alongside a simple arugula salad with a lemon vinaigrette, roasted broccoli, or tangy coleslaw. For a heartier meal, it complements grilled chicken, meatloaf, or barbecue ribs perfectly. To elevate a casual dinner, serve in individual ramekins for a personalized touch.
How-to Summary
To summarize: cook pasta al dente, create a smooth cheese sauce starting with a butter-flour roux, combine pasta and sauce, transfer to a baking dish, top with extra cheese, and bake at 375°F until golden and bubbly. The key steps are a properly cooked roux and adding cheese off the heat.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use different cheeses? Absolutely. For best results, use a mix of a good melter (like cheddar or Gruyère) and a flavor enhancer (like Parmesan). Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce gritty.
Why is my sauce grainy? Graininess usually occurs from overheating the cheese. Always remove the sauce from the burner before stirring in the shredded cheese until it’s just melted.
How can I make it creamier? For a saucier, creamier result, increase the milk or cream by 1/2 cup. Ensure your pasta is very well-drained so no extra water thins the sauce.
Can I freeze baked mac and cheese? Freezing is possible but may slightly alter the texture of the dairy. For best results, freeze before baking. Thaw in the refrigerator overnight before baking as directed.
Common Mistakes to Avoid
- Overcooking the pasta: It will continue to cook in the oven, so boil only to al dente.
- Using pre-shredded cheese: The cellulose coating prevents smooth melting.
- Adding cheese to a boiling sauce: This causes the fats to separate, creating an oily, grainy texture.
- Not seasoning the sauce adequately: Taste and season the cheese sauce well before combining with the pasta.
- Skipping the bake: The baking step is crucial for texture, creating the beloved contrast between the creamy interior and crispy top.
Conclusion
This ultimate baked mac and cheese recipe is a timeless classic that balances a luxuriously creamy interior with a perfectly golden, crispy top. By mastering the simple roux-based sauce and choosing quality cheeses, you can create a crowd-pleasing dish that is far superior to any boxed version. Remember the key tips: cook your pasta al dente, add cheese off the heat, and don’t shy away from seasoning. This dish is the epitome of comfort food and is sure to become a regular in your home cooking repertoire.