Description
Baked Macaroni and Cheese
Ingredients:
1 lb elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
3 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional for topping)
Freshly cracked pepper (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente (about 8-10 minutes). Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux.
Gradually whisk in the milk and heavy cream, and continue to whisk until the mixture thickens (about 4-5 minutes).
Stir in Dijon mustard, garlic powder, salt, and pepper. Then, lower the heat and add the shredded cheddar, mozzarella, and Parmesan cheese, stirring until smooth and melted.
Combine the Pasta and Cheese Sauce:
Add the drained macaroni to the cheese sauce, stirring to coat the pasta evenly.
Bake the Mac and Cheese:
Preheat the oven to 350°F (175°C). Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish.
Top with a sprinkle of breadcrumbs (optional) for a crispy topping. Add a little extra shredded cheese if you want a gooey layer on top.
Bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
Serve:
Let the mac and cheese rest for a few minutes before serving. Garnish with freshly cracked black pepper for added flavor.
Enjoy your creamy baked macaroni and cheese! This dish is perfect as a comforting side or even a main course.
Step-by-Step Guide
1. Prep & Cook Pasta: Salt boiling water generously. Cook 1 lb elbow macaroni for 1 minute less than package directions for al dente. Drain but do not rinse.
2. Master the Roux: In your saucepan, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour until a smooth paste forms. Cook for 1 full minute, whisking constantly, to remove the raw flour taste.
3. Create the Béchamel: Slowly pour in 3 cups whole milk and 1/2 cup heavy cream while whisking vigorously to prevent lumps. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon.
4. Build the Cheese Sauce: Remove sauce from heat. Stir in mustard and seasonings. Add shredded cheeses in handfuls, stirring until fully melted and smooth before adding the next.
5. Combine & Bake: Fold drained pasta into the cheese sauce. Transfer to a greased 9×13″ dish. Top with breadcrumbs and/or extra cheese. Bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
6. Rest & Serve: Let the dish rest for 10 minutes after baking. This allows the sauce to set for perfect serving.
Serving Suggestions
This baked mac and cheese is incredibly versatile. Serve it as a hearty main dish alongside a crisp green salad with a vinaigrette to cut the richness. It’s the ultimate comfort food side for grilled meats like barbecue chicken or pork chops. For a brunch twist, top individual servings with a fried egg. Leftovers reheat beautifully in the oven or microwave.
How-to Summary
To make classic baked macaroni and cheese: cook pasta al dente, make a roux with butter and flour, whisk in milk/cream to create a béchamel, then melt in cheddar, mozzarella, and Parmesan off the heat. Combine sauce and pasta, top, and bake at 350°F until golden and bubbly.
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, Gruyère, or Gouda) and a creamy cheese (like mozzarella or Monterey Jack). Always grate your own cheese for a smoother sauce.
Why is my sauce grainy? Graininess often occurs from overheating the cheese. Always remove the béchamel from the heat before adding cheese, and stir until just melted. Pre-shredded cheeses contain anti-caking agents that can also cause a grainy texture.
How can I make it creamier? For an extra creamy result, increase the heavy cream to 1 cup and consider adding 4 oz of cream cheese to the sauce along with the shredded cheeses.
Can I freeze baked mac and cheese? It’s possible but may affect texture. Freeze after baking and cooling. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until heated through.
Common Mistakes to Avoid
- Overcooking the Pasta: It will continue to cook in the oven. Use al dente pasta to avoid a mushy final dish.
- Adding Cheese to High Heat: This causes the fats to separate, creating an oily, grainy sauce. Always take the pot off the burner.
- Using Pre-Shredded Cheese: These contain cellulose, which prevents smooth melting. Block cheese, grated fresh, is essential.
- Skipping the Sauce Thickening: The béchamel must thicken adequately on the stovetop before adding cheese, or the final bake will be runny.
- Skipping the Rest Time: Cutting in immediately causes the sauce to run. Letting it rest allows it to set perfectly.
Conclusion
This baked macaroni and cheese recipe delivers the ultimate comfort food experience by balancing a luxuriously creamy interior with a golden, tempting top. Mastering the simple techniques—the roux, the béchamel, and gentle cheese melting—ensures a flawless result every time. By following the detailed steps and avoiding common pitfalls, you can create a crowd-pleasing dish that is far superior to any boxed version. It’s a timeless classic perfect for weeknight dinners, potlucks, and holiday gatherings alike.