Description
Ultimate Creamy Baked Macaroni and Cheese
Ingredients:
For the Pasta:
1 lb (450g) elbow macaroni
For the Cheese Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Gruyère cheese
For Topping:
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook macaroni until al dente, as per package instructions. Drain and set aside.
Prepare the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until slightly golden.
Gradually add milk and cream, whisking constantly to avoid lumps. Bring to a simmer.
Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir to combine.
Reduce heat and gradually add shredded cheddar, mozzarella, and Gruyère. Stir until smooth and creamy.
Combine and Assemble:
Preheat oven to 375°F (190°C).
Mix cooked pasta with the cheese sauce until fully coated. Pour into a greased 9×13-inch baking dish.
Top with the additional cheddar and mozzarella cheese.
Bake:
Bake uncovered for 20-25 minutes or until the top is bubbly and golden brown.
Serve and Enjoy:
Let the mac and cheese sit for 5 minutes before serving. Dive into this cheesy, creamy masterpiece!
This baked macaroni and cheese is the ultimate comfort food with its gooey, rich cheese sauce and perfectly baked crust.
Step-by-Step Guide
Follow these detailed steps for a flawless result. First, ensure all your cheeses are freshly shredded from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy. When making the roux (butter and flour mixture), whisk constantly for a full 90 seconds to cook out the raw flour taste. As you add the milk and cream, pour in a slow, steady stream while whisking vigorously to guarantee a lump-free base. When combining the sauce and pasta, do so in the large pot you used to cook the pasta—it’s already warm and will help keep everything fluid. For the topping, a light mix of the two cheeses ensures even melting and browning.
Serving Suggestions
This rich mac and cheese is a star on its own but can be elevated with simple pairings. For a comforting dinner, serve alongside a crisp green salad with a tangy vinaigrette to cut through the richness. It also pairs beautifully with simple roasted vegetables like broccoli or Brussels sprouts. For a classic cookout plate, add a serving of pulled pork or grilled chicken. For a gourmet touch, garnish individual servings with a sprinkle of chopped fresh chives, crispy fried shallots, or a drizzle of truffle oil.
How-to Summary
To summarize the key process: Cook pasta al dente. Create a smooth roux with butter and flour. Whisk in dairy, season, and simmer. Off heat, stir in shredded cheeses until melted. Combine sauce with pasta, transfer to a dish, top with more cheese, and bake at 375°F until golden and bubbly. Rest for 5 minutes before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
Can I use different cheeses? Absolutely. The key is to use a mix of good melting cheeses. Monterey Jack, Fontina, or even a bit of cream cheese are excellent additions. Always include a sharp cheese like cheddar for flavor depth.
Why is my cheese sauce grainy? Graininess often occurs from overheating the sauce after adding cheese or using pre-shredded cheese. Always add cheese off the direct heat and stir until just melted. High heat can cause the fats and proteins to separate.
Can I freeze baked mac and cheese? It’s possible but may affect texture. The dairy sauce can become slightly grainy upon reheating. For best results, freeze before baking. Thaw in the refrigerator overnight before baking as directed.
How do I get a crispier topping? For an extra-crisp top, mix 1/4 cup of panko breadcrumbs with the shredded cheese topping. You can also broil the dish for the final 1-2 minutes of baking, watching carefully to prevent burning.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. It will continue to soften in the oven, preventing a mushy final dish.
- Rushing the Roux: Not cooking the flour and butter mixture long enough leaves a pasty taste. Cook until fragrant and lightly golden.
- Adding Cheese to High Heat: This causes separation. Always remove the sauce from heat before stirring in the shredded cheese.
- Skipping the Rest Time: Cutting into it immediately causes a runny mess. Letting it rest for 5 minutes allows the sauce to set perfectly.
Conclusion
This ultimate creamy baked macaroni and cheese recipe, with its triple-cheese sauce and golden crust, is a guaranteed crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality comfort food classic right in your own kitchen. Its versatility in pairing and make-ahead potential makes it an indispensable recipe for any home cook. Enjoy the rich, gooey, and deeply satisfying results of your effort.