Description
This baked mac and cheese is the ultimate comfort food, featuring a creamy cheese sauce and a crispy topping. Perfect for family dinners, it’s a no-fail recipe that guarantees smiles around the table.
Ingredients
Scale
- 8 ounces elbow macaroni (or cavatappi or medium shells)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups full-fat whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyere cheese, grated
- 1 cup Monterey Jack or Colby Jack cheese, grated
- 8 ounces cream cheese (optional but recommended)
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Pinch of nutmeg (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter
- Extra cheese for topping, grated
Instructions
- Prepare Your Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your elbow macaroni and cook according to package directions until it is al dente – firm to the bite. Drain the pasta thoroughly and set aside. Do not rinse the pasta; the starch helps the sauce cling better.
- Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once the butter is melted and bubbly, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes until a thick paste forms and it smells slightly nutty.
- Whisk in the Milk: Gradually pour in the whole milk, about a cup at a time, whisking constantly to prevent lumps. Continue whisking as you bring the mixture to a gentle simmer. Let it cook for 3-5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Create the Cheese Sauce: Remove the pot from the heat. Add your grated cheeses (Cheddar, Gruyere, Monterey Jack) and the block of cream cheese (if using). Stir gently until all the cheese is completely melted and the sauce is smooth.
- Season the Sauce: Stir in the dry mustard powder, smoked paprika, cayenne pepper (if using), and a pinch of nutmeg (if using). Season generously with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the drained al dente macaroni directly into the pot with the cheese sauce. Gently fold the pasta into the sauce until every piece is evenly coated.
- Assemble and Top: Pour the macaroni and cheese mixture into a large (9×13 inch) baking dish that you’ve lightly greased. In a small bowl, combine the Panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the mac and cheese. Finish with an extra sprinkle of grated cheese over the breadcrumbs.
- Bake: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
- Rest and Serve: Once out of the oven, let the baked mac and cheese rest for 10-15 minutes. This allows the sauce to set slightly. Then, scoop out generous portions and serve.
Notes
- Use fresh cheese for better melting.
- Adjust seasoning according to taste.
- Experiment with different cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Fail Baked Mac Cheese