Description
Baked Mac and Cheese
Ingredients:
For the Pasta:
1 lb elbow macaroni or your favorite pasta
For the Cheese Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
For the Topping:
1/2 cup panko breadcrumbs (optional)
1 tbsp melted butter
Extra shredded cheese for topping
Instructions:
Cook the Pasta:
Preheat the oven to 375°F (190°C).
Cook pasta according to package instructions. Drain and set aside.
Prepare the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until golden.
Gradually whisk in the milk and heavy cream until smooth. Cook until the mixture thickens slightly.
Stir in the garlic powder, paprika, and cheeses (cheddar, mozzarella, and Parmesan) until melted and creamy. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce and stir until evenly coated.
Assemble and Bake:
Transfer the mac and cheese to a greased 9×13-inch baking dish.
Sprinkle extra shredded cheese and, if using, the panko breadcrumbs mixed with melted butter over the top.
Bake:
Bake for 20-25 minutes, or until the top is golden brown and bubbly.
Serve:
Let cool for a few minutes before serving. Garnish with chopped parsley for extra flavor and presentation.
This Baked Mac and Cheese is creamy, cheesy, and the ultimate comfort food. Enjoy every gooey bite!
Step-by-Step Guide
Follow these detailed steps for a foolproof, creamy result. First, preheat your oven to 375°F (190°C) and grease your 9×13-inch baking dish. Cook the pasta in well-salted water until just al dente, as it will continue to cook in the oven. While the pasta cooks, start your roux: melt the butter over medium heat and whisk in the flour. Cook this mixture for a full 90 seconds to eliminate the raw flour taste. Slowly add the milk and cream, whisking constantly to prevent lumps. Cook until the sauce coats the back of a spoon. Remove from heat before stirring in the cheeses; this prevents the sauce from breaking. Combine sauce and pasta, then transfer to your dish. For the topping, mix panko with melted butter and combine with a handful of extra shredded cheese for the perfect crispy, cheesy crust. Bake until golden and bubbly.
Serving Suggestions
This rich dish pairs perfectly with contrasting flavors and textures. Serve it alongside a crisp green salad with a tangy vinaigrette to cut through the richness. For a classic comfort food plate, add roasted Brussels sprouts, garlicky sautéed greens, or simple steamed broccoli. For protein, crispy baked chicken tenders, pulled pork, or smoked sausage links are excellent companions. For a casual gathering, serve the mac and cheese directly from the baking dish with a variety of hot sauces on the side for drizzling.
How-to Summary
To summarize: Cook pasta al dente. Make a roux with butter and flour. Whisk in milk and cream to create a béchamel sauce. Off heat, stir in shredded cheeses and seasonings. Combine sauce with pasta, top with buttery panko and more cheese, and bake at 375°F for 20-25 minutes until golden.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely, 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. Gruyère, Gouda, Fontina, or Monterey Jack are great for meltability. Always include some sharp cheddar or Parmesan for flavor depth.
Why is my sauce grainy? Graininess often comes from overheating the cheese or using pre-shredded cheese (which contains anti-caking agents). Shred cheese yourself and add it off the direct heat.
Can I freeze baked mac and cheese? It’s possible but may affect the creamy texture upon reheating. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating in the oven.
How do I reheat leftovers? Reheat in the oven at 350°F covered with foil, or in a skillet with a splash of milk to restore creaminess. The microwave can make it rubbery.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only to al dente, as it softens further during baking.
- Undercooking the roux: Cook the butter and flour for at least 90 seconds to avoid a floury taste.
- Adding cheese over high heat: This can cause the sauce to break and become oily. Always remove the saucepan from heat before stirring in the cheese.
- Using only one type of cheese: A blend provides the best balance of flavor, melt, and stretch.
- Skipping the rest: Let the dish sit for 5-10 minutes after baking; this allows the sauce to set for perfect serving.
Conclusion
Mastering baked mac and cheese is about technique: a properly cooked roux, a smooth béchamel, and quality, freshly shredded cheese melted off the heat. Avoiding common pitfalls ensures a decadent, creamy, and comforting result every time. This versatile dish is perfect for family dinners or potlucks. With the provided tips and step-by-step guide, you’re equipped to create the ultimate crowd-pleasing comfort food. Enjoy your homemade creation!