Description
Baked Mac and Cheese with Croutons
Ingredients
For the Mac and Cheese:
12 oz elbow macaroni (or any short pasta)
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded (optional for extra flavor)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Crouton Topping:
2 cups cubed baguette or crusty bread
2 tbsp olive oil
1 clove garlic, minced
1 tbsp fresh thyme (or 1 tsp dried thyme)
½ cup Parmesan cheese, grated
Instructions
Step 1: Cook the Pasta
Preheat your oven to 375°F (190°C).
Boil the pasta in salted water until just al dente. Drain and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and cream, whisking constantly to prevent lumps. Cook until the sauce thickens (about 5-7 minutes).
Lower the heat and stir in the cheddar and Gruyère cheeses until melted. Add garlic powder, onion powder, salt, and pepper.
Step 3: Assemble the Mac and Cheese
Mix the cooked pasta with the cheese sauce until fully coated. Pour into a greased baking dish.
Step 4: Make the Crouton Topping
In a bowl, toss the bread cubes with olive oil, garlic, thyme, and Parmesan cheese until evenly coated.
Spread the croutons over the mac and cheese.
Step 5: Bake
Bake in the preheated oven for 20-25 minutes or until the croutons are golden brown and crispy.
Garnish with extra thyme or parsley for a fresh touch.
Tips for the Best Baked Mac and Cheese
For extra creaminess, add an extra splash of milk to the cheese sauce before mixing with the pasta.
Use a variety of cheeses like smoked Gouda or Monterey Jack for unique flavor combinations.
Enjoy the crispy, cheesy goodness of this comfort dish! Let me know if you want any additional variations or sides to pair it with.
Step-by-Step Guide
Follow this detailed process for foolproof results. First, preheat your oven and cook the pasta. While it boils, start your roux: melt butter, whisk in flour, and cook for a full 90 seconds to eliminate the raw flour taste. Slowly stream in the cold milk and cream while whisking vigorously to ensure a smooth base. Cook, stirring constantly, until the sauce coats the back of a spoon. Remove from heat before adding the shredded cheeses; residual heat will melt them without causing graininess. Combine sauce and pasta, then transfer to your dish. For the topping, ensure bread cubes are uniformly coated with oil and seasonings. Bake until the topping is deeply golden and the edges are bubbly.
Serving Suggestions
This rich dish pairs beautifully with bright, fresh, or acidic sides to balance its decadence. Serve it alongside a simple arugula salad with a lemon vinaigrette, or with roasted vegetables like broccoli or Brussels sprouts. For a classic comfort food spread, pair it with baked barbecue chicken or meatloaf. A crisp, cold beer or a glass of dry white wine like Sauvignon Blanc cuts through the richness perfectly.
How-to Summary
To summarize: Cook pasta al dente. Create a cheese sauce by making a roux (butter + flour), adding dairy, then melting in shredded cheeses. Combine pasta and sauce. Top with seasoned bread cubes and Parmesan. Bake at 375°F for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the mac and cheese (without baking) and prepare the crouton topping separately. Store covered in the fridge for up to 24 hours. Add the cold topping just before baking, adding 5-10 minutes to the bake time.
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Always shred blocks of cheese yourself.
My sauce is too thick. How can I fix it? Simply whisk in additional warm milk or cream, a few tablespoons at a time, until it reaches your desired consistency.
What’s the best bread for the crouton topping? A day-old baguette or any hearty, crusty artisan bread works best. It holds its structure and provides a satisfying crunch. Avoid soft sandwich bread.
Can I freeze baked mac and cheese? Freezing is possible but may alter the texture of the dairy sauce, making it slightly grainy upon reheating. The crouton topping will lose its crispness. For best results, freeze before baking, then thaw in the refrigerator before baking as directed.
Common Mistakes to Avoid
- Overcooking the pasta: Boil only until al dente. It will continue to cook in the oven, and mushy pasta ruins the dish’s texture.
- Adding cheese to a boiling sauce: High heat can cause cheese to separate and become oily. Always take the sauce off the heat before stirring in the cheese.
- Using stale breadcrumbs instead of fresh cubes: The fresh bread cubes create distinct, buttery croutons that soak up flavor, unlike dry breadcrumbs which can burn easily.
- Not seasoning the sauce enough: Taste your cheese sauce before combining with pasta. It should be well-seasoned, as the pasta will dilute the flavor.
Conclusion
This Baked Mac and Cheese with Croutons elevates a classic comfort food with its luxurious, creamy sauce and irresistible garlic-Parmesan topping. By following the detailed steps and avoiding common pitfalls, you can create a stunning centerpiece dish that is both impressive and deeply satisfying. Remember, the key lies in patience with the roux, quality shredded cheese, and the perfect bake to golden perfection. Enjoy the delicious results of your culinary effort.