BAKED MAC AND CHEESE RECIPE

I’ll always remember the Thanksgiving where my Aunt Carol brought her famous contribution – not the cranberry sauce, but her unbelievably creamy and bubbly Baked Mac And Cheese. The smell alone filled the kitchen with warmth, and even the most discerning eaters couldn’t resist a second helping. Now, I’m going to show you exactly how to recreate that magic in your own kitchen, promising a golden, cheesy masterpiece that will become a family favorite.

The Secret to Perfect Baked Mac And Cheese

Let’s be honest, there are a million mac and cheese recipes out there. But not all are created equal. The secret to truly amazing Baked Mac And Cheese lies in the details – the quality of the cheese, the creaminess of the sauce, and the perfect baking time. Don’t worry, I’m here to guide you through every step, so you can achieve mac and cheese nirvana.

Choosing the Right Cheese

Cheese is the star of the show, so you want to choose wisely! I recommend using a blend of cheeses for the best flavor and texture. Here are my top picks:

• Sharp Cheddar: Provides a classic, tangy flavor and a beautiful golden color.
• Gruyere: Adds a nutty, slightly sweet flavor and melts beautifully.
• Monterey Jack: Contributes to the creaminess and helps the mac and cheese stay nice and gooey.
• Fontina: Similar to Gruyere but milder, this cheese melts beautifully and adds a subtle nutty flavor.

Feel free to experiment with other cheeses you love, but make sure they are good melting cheeses. Avoid pre-shredded cheese, as it often contains cellulose that can prevent it from melting smoothly. Shredding your own cheese is always the way to go!

Crafting the Creamiest Cheese Sauce

The cheese sauce is what truly makes or breaks Baked Mac And Cheese. We’re aiming for a velvety smooth, rich, and decadent sauce that coats every noodle perfectly. Here’s how we’ll achieve it:

The Roux: The Foundation of Flavor

The base of our cheese sauce is a roux, which is a mixture of butter and flour cooked together. This helps to thicken the sauce and prevent it from being grainy.

Here’s how to make a perfect roux:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook, stirring constantly, for 1-2 minutes. This step is crucial! You want to cook out the raw flour taste without browning the roux too much.

Adding the Liquid: Milk and More!

Once your roux is ready, it’s time to add the liquid. I prefer to use a combination of milk and heavy cream for the ultimate richness, but you can use all milk if you prefer.

Tips for adding the liquid:

• Whisk the liquid in slowly, a little at a time, to prevent lumps from forming.
• Continue whisking until the sauce is smooth and thickened.
• Simmer the sauce gently for a few minutes to allow it to thicken further.

The Cheese! The Moment We’ve All Been Waiting For

Now for the best part – adding the cheese! Reduce the heat to low and add the shredded cheese, a handful at a time, stirring constantly until melted and smooth. Don’t rush this process! Patience is key to a creamy, lump-free sauce. Remove from heat.

Seasoning to Perfection

Don’t underestimate the power of seasoning! Salt, pepper, and a pinch of nutmeg are essential for enhancing the flavors of the cheese sauce. A dash of garlic powder or onion powder can also add a nice depth of flavor. Taste and adjust the seasonings as needed. I sometimes add a tiny pinch of cayenne pepper for a little kick, but that’s optional!

Choosing the Right Pasta

Elbow macaroni is the classic choice for Baked Mac And Cheese, but you can experiment with other pasta shapes as well. Penne, cavatappi, or shells all work well. Just make sure to cook the pasta al dente, as it will continue to cook in the oven.

Pro Tip: Slightly undercook your pasta! Overcooked pasta will turn to mush in the oven, and no one wants mushy mac and cheese.

Assembling the Baked Mac And Cheese

Now that we have our cheese sauce and cooked pasta, it’s time to assemble the Baked Mac And Cheese.

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish with butter or cooking spray.
3. In a large bowl, combine the cooked pasta and cheese sauce, stirring until well coated.
4. Pour the mixture into the prepared baking dish.

The Optional Topping: Breadcrumbs or Cheese?

Whether to add a topping or not is a matter of personal preference. A breadcrumb topping adds a nice textural contrast, while an extra layer of cheese creates an even cheesier experience.

Breadcrumb Topping

For a simple breadcrumb topping, combine breadcrumbs (panko breadcrumbs work best), melted butter, and a pinch of salt and pepper. Sprinkle the mixture evenly over the mac and cheese.

Extra Cheese Topping

If you’re a cheese lover, simply sprinkle an extra layer of shredded cheese over the mac and cheese. I like to use a combination of cheddar and Parmesan cheese for the topping.

Baking to Golden Perfection

Bake the Baked Mac And Cheese in the preheated oven for 20-30 minutes, or until the topping is golden brown and bubbly. Let it cool for a few minutes before serving. This allows the cheese sauce to set slightly, making it easier to scoop.

Variations and Add-Ins

The beauty of Baked Mac And Cheese is that it’s incredibly versatile. You can easily customize it to your liking by adding different ingredients.

• Bacon: Crispy bacon adds a smoky, savory flavor.
• Ham: Diced ham is a classic addition that turns mac and cheese into a hearty meal.
• Vegetables: Broccoli, cauliflower, or peas add nutrients and texture.
• Jalapeños: For a spicy kick, add diced jalapeños.
• Lobster: Turn your mac and cheese into a luxurious treat by adding cooked lobster meat.

Tips and Tricks for Success

Here are a few more tips to ensure your Baked Mac And Cheese is a masterpiece:

• Don’t overbake: Overbaking can dry out the mac and cheese.
• Use a thermometer: The internal temperature of the mac and cheese should reach 165°F (74°C).
• Let it rest: Let the mac and cheese rest for a few minutes before serving to allow the cheese sauce to set.
• Make it ahead: You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
• Reheat leftovers: Reheat leftover mac and cheese in the oven or microwave. Add a splash of milk to keep it from drying out.

If you’re looking for something a bit quicker, you might be interested in Slow Cooker Mac And Cheese for a comforting meal with less hands-on time.

If you’re in the mood for more cheesy potato goodness, consider trying Scalloped Potatoes. It’s a wonderful side dish with similar comforting flavors.

And for a richer, more decadent potato experience, you can’t go wrong with Twice Baked Potato Casserole. It’s always a crowd-pleaser!

For a simpler twist, give Cheesy Scalloped Potatoes a try. The cheesy sauce is so delicious.

Troubleshooting Common Problems

Even with the best intentions, things can sometimes go wrong. Here are some common problems and how to fix them:

• Grainy Cheese Sauce: This is usually caused by overheating the cheese sauce. Make sure to keep the heat low and stir constantly. If the sauce becomes grainy, try adding a tablespoon of cream cheese or a splash of lemon juice.
• Dry Mac and Cheese: This is often caused by overbaking. Make sure to bake the mac and cheese until the topping is golden brown and bubbly, but not dry. You can also add a splash of milk or cream before baking to help keep it moist.
• Lumpy Cheese Sauce: This is usually caused by adding the liquid too quickly or not whisking enough. If the sauce becomes lumpy, try using an immersion blender to smooth it out.

Baked Mac And Cheese Recipe

Here is a more streamlined version of the instructions we just covered:

Ingredients:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 4 cups shredded cheese (cheddar, Gruyere, Monterey Jack)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Optional: Breadcrumbs or extra cheese for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. Cook macaroni according to package directions, until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
4. Slowly whisk in milk and heavy cream until smooth. Simmer gently until thickened.
5. Reduce heat to low. Add cheese, a handful at a time, stirring until melted and smooth. Remove from heat.
6. Season with salt, pepper, and nutmeg.
7. Combine cooked macaroni and cheese sauce. Pour into the prepared baking dish.
8. Top with breadcrumbs or extra cheese, if desired.
9. Bake for 20-30 minutes, or until golden brown and bubbly.
10. Let cool for a few minutes before serving.

Baked Mac and Cheese

This Baked Mac and Cheese recipe delivers a creamy, cheesy, and comforting dish perfect for any occasion. With a blend of flavorful cheeses and a golden, bubbly topping, this mac and cheese will become a family favorite. It’s easy to customize with add-ins like bacon, vegetables, or extra cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Fontina cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup panko breadcrumbs optional
• 2 tablespoons melted butter for breadcrumb topping, optional
• 1/2 cup shredded cheddar cheese for cheese topping, optional
• 1/4 cup grated parmesan cheese for cheese topping, optional

Equipment

• Large pot
• Colander
• Large saucepan
• Whisk
• Measuring cups and spoons
• Grater
• 9×13 inch baking dish
• Large bowl
• Oven

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook macaroni according to package directions, until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
4. Slowly whisk in milk and heavy cream until smooth. Simmer gently until thickened.
5. Reduce heat to low. Add cheddar, Gruyere, Monterey Jack and Fontina cheese, a handful at a time, stirring until melted and smooth. Remove from heat.
6. Season with salt, pepper, and nutmeg.
7. Combine cooked macaroni and cheese sauce. Pour into the prepared baking dish.
8. If using breadcrumbs, combine panko breadcrumbs with melted butter, and sprinkle over the mac and cheese. If using extra cheese, sprinkle cheddar and parmesan cheese evenly over the top.
9. Bake for 20-30 minutes, or until golden brown and bubbly.
10. Let cool for a few minutes before serving.

Notes

For a creamier sauce, use whole milk and heavy cream. Do not overbake to prevent dryness. Customize with bacon, ham, vegetables, or jalapeños for added flavor and texture. You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours, adding a few extra minutes to the baking time if baking from cold. Reheat leftovers in the oven or microwave, adding a splash of milk to keep it from drying out.