Description
Cheesy Baked Mac and Cheese
Ingredients
1 lb elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups whole milk
1/2 cup heavy cream
4 tbsp unsalted butter
1/4 cup all-purpose flour
1 tsp garlic powder
1/2 tsp onion powder
1 tsp mustard powder (optional)
Salt and pepper to taste
1/2 cup breadcrumbs (optional for topping)
2 tbsp melted butter (for breadcrumbs)
Instructions
Cook the Pasta:
Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set aside.
Make the Cheese Sauce:
In a large saucepan, melt 4 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 1-2 minutes to make a roux. Stir constantly.
Gradually add the milk and heavy cream, whisking until the mixture thickens, about 5-7 minutes.
Stir in the garlic powder, onion powder, mustard powder (if using), salt, and pepper.
Lower the heat and add in the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until smooth and creamy.
Combine Pasta and Cheese Sauce:
Add the drained pasta to the cheese sauce and stir until the pasta is fully coated with the sauce.
Assemble and Bake:
Pour the mac and cheese mixture into a greased 9×13 baking dish.
(Optional) For a crunchy topping, mix the breadcrumbs with the melted butter and sprinkle it over the mac and cheese.
Bake for 20-25 minutes, or until the top is golden and bubbly.
Serve and Enjoy:
Allow the mac and cheese to cool slightly before serving. Enjoy the melty, cheesy goodness!
This Baked Mac and Cheese is creamy, cheesy, and full of flavor. Perfect for any occasion! Enjoy!
Step-by-Step Guide
For perfect baked mac and cheese, follow these detailed steps. First, ensure all your cheeses are freshly shredded; pre-shredded cheese contains anti-caking agents that can make your sauce grainy. When making the roux, whisk the flour into the melted butter for a full two minutes to cook out the raw flour taste. When adding the milk and cream, do so in a slow, steady stream while whisking constantly to prevent lumps. Let the béchamel sauce thicken until it coats the back of a spoon. Remove the sauce from the heat before adding the cheeses, stirring in batches to ensure a smooth, velvety melt. Combine with the al dente pasta thoroughly before transferring to your dish.
Serving Suggestions
This rich mac and cheese is a versatile dish. For a comforting family dinner, serve it alongside roasted chicken, meatloaf, or grilled sausages. To balance the richness, pair it with a crisp green salad with a vinaigrette or steamed green vegetables like broccoli or green beans. For a festive potluck or holiday meal, consider topping with crispy fried onions or crumbled bacon before baking. Leftovers (if any!) reheat beautifully in the oven with a splash of milk.
How-to Summary
To summarize: Cook pasta al dente. Create a smooth roux with butter and flour. Whisk in dairy to make a béchamel sauce. Season, then melt in shredded cheeses off the heat. Combine sauce with pasta, top with buttery breadcrumbs, and bake at 350°F until golden and bubbly (20-25 minutes).
Frequently Asked Questions
Can I make this mac and cheese 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 flavor enhancer (like Parmesan or sharp aged cheddar).
Why is my cheese sauce grainy? Graininess often comes from overheating the sauce after adding cheese or using pre-shredded cheese. Always add cheese off the direct heat and shred your own.
How can I make it creamier? For an extra creamy texture, add an extra 1/2 cup of heavy cream to the sauce, or stir in a 4-ounce block of cream cheese with the other cheeses.
Can I freeze baked mac and cheese? It’s possible but not ideal, as dairy-based sauces can separate when thawed. For best results, freeze before baking, thaw overnight, and then bake.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften in the oven.
- Rushing the Roux: Not cooking the flour long enough leaves a pasty taste.
- Adding Cheese to High Heat: This causes the fats to separate, creating an oily, grainy sauce.
- Using Only One Cheese: A blend provides superior flavor and meltability.
- Skipping the Rest: Let the dish sit for 10 minutes after baking; this allows the sauce to set for perfect serving.
Conclusion
This baked mac and cheese recipe is a classic for a reason. By following the detailed steps and avoiding common pitfalls, you can create a dish that is consistently creamy, deeply flavorful, and crowned with a perfect golden crust. It’s a foolproof centerpiece for weeknight dinners or special gatherings, guaranteed to deliver the ultimate in cheesy comfort food satisfaction.