Description
Creamy Baked Mac and Cheese Delight
Indulge in the ultimate comfort food with this creamy, cheesy baked mac and cheese. Perfectly baked pasta with a crunchy golden topping will have everyone asking for seconds!
Ingredients:
3 cups penne or elbow pasta, cooked
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cups milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/4 tsp garlic powder
1/4 tsp paprika (optional)
1/2 cup breadcrumbs
1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Boil the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce:
In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes. Gradually whisk in the milk, stirring until the mixture thickens.
Add the Cheese:
Reduce heat to low and mix in cheddar, mozzarella, and Parmesan cheese. Add garlic powder and paprika for extra flavor. Stir until the cheese is fully melted and smooth.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce and toss until well coated. Transfer the mixture to a baking dish.
Top It Off:
Sprinkle breadcrumbs evenly over the pasta. For extra cheesiness, add a handful of mozzarella on top. Drizzle with a little melted butter for a crispier crust.
Bake to Perfection:
Preheat your oven to 375°F (190°C). Bake the dish for 15-20 minutes or until the top is golden and bubbly.
Garnish and Serve:
Remove from the oven, sprinkle with fresh parsley, and serve immediately. Perfect for a cozy dinner or special occasion!
Pro Tip: Add a dash of truffle oil for a gourmet twist!
Enjoy every creamy, crunchy, and cheesy bite of this irresistible baked mac and cheese!
Step-by-Step Guide
Follow these detailed instructions for foolproof results. First, ensure all ingredients are measured and ready. When making the roux, whisk the flour into the melted butter constantly for a full 90 seconds to cook out the raw flour taste. When adding the milk, pour it in slowly while whisking vigorously to prevent lumps. For the silkiest sauce, remove the saucepan from the heat before adding the shredded cheeses; the residual heat will melt them smoothly. When combining, ensure every piece of pasta is thoroughly coated before transferring to a greased 9×13 inch baking dish.
Serving Suggestions
This mac and cheese is a star on its own but can be elevated with perfect pairings. Serve it alongside crispy garlic bread and a simple green salad with a tangy vinaigrette to cut through the richness. For a hearty meal, pair it with roasted chicken, honey-glazed ham, or pulled pork. To incorporate vegetables, mix in steamed broccoli florets, sautéed mushrooms, or caramelized onions with the pasta and sauce before baking.
How-to Summary
In summary: cook pasta al dente, make a roux with butter and flour, whisk in milk to create a béchamel, melt in cheeses off the heat, combine with pasta, top with breadcrumbs (and extra cheese), and bake at 375°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 5-10 minutes to the baking time when cooking from cold.
What’s the best cheese blend? Cheddar provides sharpness, mozzarella adds stretch, and Parmesan offers saltiness. For more complexity, add Gruyère or Gouda.
Why is my sauce grainy? Graininess often comes from overheating the cheese. Always melt cheese on low heat or off the burner entirely, and avoid pre-shredded cheese which contains anti-caking agents.
Can I use a different pasta? Absolutely. Cavatappi, shells, or rigatoni are excellent choices as their shapes hold sauce well.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in the oven at 350°F covered with foil, or in a skillet with a splash of milk to restore creaminess.
Common Mistakes to Avoid
- Overcooking the pasta: It will become mushy when baked. Always cook to just al dente.
- Using pre-shredded cheese: The cellulose coating prevents smooth melting. Always shred your own.
- Adding cheese to a boiling sauce: High heat can cause the sauce to break and become oily.
- Skipping the roux cooking time: An undercooked roux tastes like raw flour.
- Not letting it rest: Allow the baked mac and cheese to sit for 5-10 minutes after baking; it will set up perfectly for serving.
Conclusion
This creamy baked mac and cheese recipe is a timeless classic that delivers maximum comfort with its rich, velvety sauce and satisfying crispy top. By following the step-by-step guide and heeding the common pitfalls, you can create a flawless dish that is sure to become a family favorite. Don’t be afraid to experiment with different cheeses and add-ins to make it your own. Enjoy the process and the delicious, cheesy results!