Description
Ultimate Cheesy Baked Macaroni
Ingredients:
1 lb elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Gruyère cheese
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup breadcrumbs (optional for topping)
Instructions:
Cook the Pasta:
Boil macaroni in salted water until al dente.
Drain and set aside.
Make the Cheese Sauce:
Melt butter in a large saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes to create a roux.
Gradually add milk and heavy cream, whisking constantly.
Simmer until the mixture thickens.
Add the Cheeses:
Stir in cheddar, mozzarella, and Gruyère until fully melted and creamy.
Season with garlic powder, paprika, salt, and pepper.
Combine & Assemble:
Mix the cheese sauce with the cooked macaroni.
Transfer to a greased baking dish.
Top & Bake:
Sprinkle extra shredded cheese and breadcrumbs on top for a golden crust.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Serve Hot:
Garnish with chopped parsley for a fresh finish.
Enjoy the gooey, cheesy perfection!
Chef’s Tip: For a smoky twist, add a handful of crumbled bacon to the mix.
This baked macaroni will have everyone coming back for seconds (or thirds)!
Step-by-Step Guide
Follow these detailed steps for foolproof, creamy mac and cheese. First, ensure all ingredients are measured and ready. When cooking the pasta, heavily salt the boiling water—it should taste like the sea. This seasons the pasta from within. For 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 vigorously to prevent lumps. Let the sauce simmer until it coats the back of a spoon. Remove the sauce from the heat before stirring in the cheeses; this prevents them from becoming grainy. Combine the sauce and pasta thoroughly before transferring to your dish.
Serving Suggestions
This rich mac and cheese pairs beautifully with simple, fresh sides to balance its decadence. Serve it alongside a crisp green salad with a tangy vinaigrette, or with roasted vegetables like broccoli or Brussels sprouts. For a classic comfort food meal, pair it with baked BBQ chicken or meatloaf. To elevate it as a main course, top individual servings with grilled shrimp, lobster meat, or the chef’s suggested crumbled bacon.
How-to Summary
Boil salted pasta to al dente. Create a roux with butter and flour. Whisk in milk and cream to make a béchamel sauce. Off heat, melt in shredded cheeses. Combine sauce 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 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. For best results, maintain a balance of a good melter (like cheddar or Gruyère) and a creamy stretcher (like mozzarella or Monterey Jack). Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce gritty.
Why is my cheese sauce grainy? This usually happens if the sauce is too hot when the cheese is added or if it’s overheated afterwards. Always remove the béchamel from heat before stirring in the cheese.
How can I make it creamier? For an extra-creamy texture, replace the heavy cream with an additional cup of whole milk and add 4 ounces of cream cheese to the sauce with the other cheeses.
Can I freeze baked macaroni and cheese? It’s possible, but the texture of the dairy-based sauce can become slightly grainy upon reheating. For best results, freeze before baking, thaw overnight, and then bake.
Common Mistakes to Avoid
- Overcooking the pasta before baking. It will soften further in the oven, so cook only to al dente.
- Using pre-shredded bagged cheese, which can lead to a less smooth sauce.
- Adding cheese to a boiling sauce, which causes it to break and become oily.
- Not seasoning the pasta water adequately, resulting in a bland final dish.
- Skipping the step of letting the roux cook for a minute; this leads to a floury taste in the sauce.
Conclusion
This Ultimate Cheesy Baked Macaroni is the pinnacle of comfort food, blending three luxurious cheeses into a velvety, indulgent sauce. By following the detailed guide and avoiding common pitfalls, you can consistently create a crowd-pleasing dish that is both impressive and deeply satisfying. Remember, the key lies in technique: a proper roux, gentle cheese incorporation, and perfect pasta texture. Serve it with the suggested fresh sides to create a memorable meal that truly earns its “ultimate” title.