Description
Ultimate Creamy Baked Mac and Cheese
Ingredients
For the Cheese Sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream, warmed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika (optional)
Salt and black pepper, to taste
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
For the Pasta:
1 lb elbow macaroni (or any short pasta)
1 cup shredded cheese (for topping)
Optional Topping:
1 cup panko breadcrumbs
2 tbsp melted butter
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Drain and set aside.
Make the Cheese Sauce:
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to remove the raw taste.
Gradually add the warmed milk and cream, whisking continuously to prevent lumps.
Stir in the garlic powder, onion powder, paprika, salt, and pepper.
Reduce the heat to low and gradually mix in the cheeses until smooth and creamy.
Combine:
Toss the cooked pasta with the cheese sauce until well-coated.
Pour the mixture into a greased 9×13-inch baking dish or oven-safe skillet.
Add Topping:
Sprinkle the top with additional shredded cheese.
(Optional) Mix panko breadcrumbs with melted butter and sprinkle over the cheese layer for a crispy topping.
Bake:
Bake uncovered for 20-25 minutes, or until golden and bubbly on top.
Broil for an additional 2-3 minutes for extra crispiness, if desired.
Serve:
Let it cool for 5 minutes before serving.
Garnish with freshly cracked black pepper or parsley.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6-8
#MacAndCheeseGoals #ComfortFood
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, preheat your oven to 375°F (190°C) and grease your baking dish. Cook the pasta in well-salted water until just al dente; it will finish cooking in the oven. For the roux, melt butter in a saucepan over medium heat, then whisk in flour. Cook for 90 seconds, stirring constantly. Slowly pour in the warmed milk and cream, whisking vigorously to create a smooth, lump-free base. Once the mixture thickens slightly, reduce heat to low and stir in your seasonings. Add the shredded cheeses in handfuls, letting each melt fully before adding the next. Combine sauce and pasta, transfer to the dish, and top with extra cheese and optional buttered panko. Bake until golden and bubbly.
Serving Suggestions
This rich mac and cheese pairs beautifully 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 meal, pair it with roasted chicken, meatloaf, or grilled sausages. For a vegetarian option, serve with steamed broccoli or roasted Brussels sprouts. A dash of hot sauce or a spoonful of chili crisp on top can add a wonderful kick for those who enjoy heat.
How-to Summary
To make creamy baked mac and cheese: 1) Boil pasta until al dente. 2) Create a roux with butter and flour. 3) Whisk in warm milk and cream to make a béchamel. 4) Season and melt in cheeses to create the sauce. 5) Combine sauce with pasta, top with more cheese and optional breadcrumbs. 6) Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
Can I use different cheeses? Absolutely. For best flavor and texture, 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 sauce grainy? Graininess often occurs from overheating the cheese or using pre-shredded cheese (which contains anti-caking agents). Shred cheese yourself and add it to the sauce over low heat, stirring just until melted.
How do I reheat leftovers? Reheat gently in the oven at 350°F (175°C) covered with foil, or in a saucepan on the stove with a splash of milk to restore creaminess.
Can I freeze baked mac and cheese? It’s possible, but the dairy-based sauce may separate slightly upon thawing. For best results, freeze before baking, then thaw overnight in the fridge before baking as directed.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will soften further in the oven.
- Using Cold Dairy: Always warm your milk and cream before adding to the roux to prevent a lumpy sauce.
- High-Heat Cheese Addition: Adding cheese to a boiling sauce can cause it to break and become oily. Always reduce the heat to low.
- Underseasoning the Sauce: Season the béchamel base well before adding cheese. Taste and adjust after the cheese has melted.
- Skipping the Rest: Let the baked dish rest for 5 minutes before serving; this allows the sauce to set for perfect slicing.
Conclusion
This Ultimate Creamy Baked Mac and Cheese recipe is a foolproof path to the perfect comfort food dish. By mastering the simple cheese sauce technique and avoiding common pitfalls, you can create a consistently delicious, crowd-pleasing centerpiece. Its versatility in cheeses and pairings makes it a timeless recipe you’ll return to again and again. Serve it up, watch it disappear, and enjoy the ultimate in cheesy satisfaction.