Description
Baked Creamy Mac and Cheese
A rich and cheesy baked pasta dish that’s creamy on the inside with a golden, crispy top. Perfect for a cozy dinner!
Ingredients
:
For the pasta:
12 oz elbow macaroni or any pasta of your choice
Salt for boiling water
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the topping:
1/2 cup shredded mozzarella cheese
1 tablespoon butter, melted
Fresh parsley for garnish
Black pepper to taste
Instructions
:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, and cook for 3-4 minutes, stirring constantly, until the sauce thickens.
Lower the heat and stir in the shredded cheddar cheese and Parmesan cheese. Season with garlic powder, onion powder, salt, and pepper. Stir until the cheese has fully melted and the sauce is smooth.
Assemble the Dish:
Preheat your oven to 350°F (175°C).
Combine the cooked pasta with the cheese sauce and stir to coat the pasta evenly.
Pour the pasta and cheese mixture into a greased baking dish.
Top and Bake:
Sprinkle the shredded mozzarella cheese over the top of the pasta.
Drizzle with melted butter and bake in the oven for 20-25 minutes, or until the top is golden and bubbly.
Serve:
Garnish with freshly chopped parsley and black pepper before serving.
This creamy baked mac and cheese is perfect for any cheese lover, with its gooey cheese sauce and crispy, golden topping. Enjoy every cheesy bite!
Step-by-Step Guide
Follow these detailed steps for perfect mac and cheese every time. 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 smoothest sauce, remove the saucepan from the heat before adding the shredded cheeses; the residual heat will melt them without causing the sauce to break or become greasy. When combining pasta and sauce, do so while the pasta is still hot so it absorbs the sauce better.
Serving Suggestions
This rich mac and cheese is a fantastic main dish but also pairs wonderfully as a side. Serve it alongside crispy baked chicken tenders, a simple green salad with a tangy vinaigrette to cut the richness, or classic barbecue dishes like pulled pork or smoked ribs. For a comforting meal, pair it with a bowl of tomato soup. Leftovers reheat beautifully in the oven or air fryer to restore the crispy topping.
How-to Summary
To summarize, this dish involves three key phases: cooking the pasta al dente, creating a smooth cheese sauce starting with a butter-flour roux, and then baking the combined elements with a mozzarella topping until golden. The critical techniques are whisking the roux thoroughly, tempering the milk into the roux to avoid lumps, and baking just until bubbly to maintain creaminess.
Frequently Asked Questions
Can I make this mac and cheese ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use different cheeses? Absolutely. Gruyère, Gouda, Monterey Jack, or Fontina are excellent for meltability. Always include some sharp cheddar or Parmesan for flavor depth.
Why is my cheese sauce grainy? Graininess often occurs from overheating the cheese. Always add cheese off the direct heat and use freshly shredded cheese, as pre-shredded bags contain anti-caking agents that can hinder smooth melting.
How can I make it creamier? For an extra creamy interior, stir a 1/2 cup of room-temperature cream cheese or a few tablespoons of sour cream into the cheese sauce before combining with the pasta.
Can I freeze baked mac and cheese? It’s possible but may affect texture. The dairy sauce can separate slightly upon reheating. For best results, freeze before baking, thaw overnight, and then bake as directed.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. It will soften further during baking.
- Rushing the Roux: Not cooking the flour and butter mixture long enough leaves a pasty taste.
- Adding Cheese to High Heat: This causes the fats to separate, creating an oily, broken sauce.
- Using Pre-Shredded Cheese Exclusively: The cellulose coating prevents ideal melting. Block cheese you shred yourself is superior.
- Overbaking: Bake just until hot and bubbly with a golden top. Extended baking dries out the dish.
Conclusion
This baked creamy mac and cheese recipe balances a luxuriously smooth interior with a perfectly crisp, buttery topping. By mastering the simple cheese sauce technique and avoiding common pitfalls, you can create a crowd-pleasing classic that is far superior to any boxed version. Its versatility for make-ahead meals and pairing options makes it an indispensable recipe for any home cook. Enjoy the delicious, comforting results of your homemade effort.