BEST BAKED MAC AND CHEESE

Imagine golden-brown, bubbly cheese blanketing perfectly cooked pasta in a creamy, dreamy sauce – that’s the magic of Baked Mac And Cheese! This isn’t just a weeknight dinner; it’s a hug in a casserole dish, guaranteed to disappear in minutes, and I promise you, this recipe will become your new go-to comfort food.

The Secret’s Out: Ingredients You’ll Need

Pasta Perfection

• 1 pound elbow macaroni
• Water for boiling, generously salted

The Creamy Dream Team (Cheese Sauce)

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (trust me!)
• 4 cups (16 ounces) shredded sharp cheddar cheese
• 2 cups (8 ounces) shredded Gruyere cheese (or Fontina for a milder flavor)
• 1 cup (4 ounces) shredded Monterey Jack cheese (optional, for extra meltiness)

The Crowning Glory (Topping)

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• Pinch of paprika (for color)

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Pasta Prep

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the macaroni according to package directions, but slightly undercook it – about 1-2 minutes less than the recommended time. It will continue to cook in the oven.
3. Drain the pasta well and set aside.

Step 2: The Magical Cheese Sauce

1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to avoid a floury taste!
3. Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps.
4. Continue whisking until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5. Remove from heat and stir in the salt, pepper, and nutmeg.
6. Add the cheddar, Gruyere (or Fontina), and Monterey Jack cheese (if using), one handful at a time, stirring until each addition is completely melted and the sauce is smooth and creamy.

Step 3: Combine and Bake

1. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
2. Pour the mac and cheese into the prepared baking dish.

Step 4: The Crunchy Topping

1. In a small bowl, combine the panko breadcrumbs, melted butter, and paprika.
2. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Step 5: Bake to Golden Perfection

1. Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
2. Let it rest for 5-10 minutes before serving. This helps the sauce to set up slightly.

Troubleshooting: Common Mac & Cheese Mishaps (and How to Avoid Them!)

The Sauce is Grainy!

This usually happens when the cheese is added at too high of a temperature, causing the proteins to seize up. To prevent this, remove the sauce from the heat *before* adding the cheese, and add it gradually, stirring constantly until melted. Using pre-shredded cheese can also contribute to graininess, as it’s often coated in cellulose to prevent clumping. Shredding your own cheese is always best!

The Sauce is Too Thick (or Too Thin!)

If the sauce is too thick, whisk in a little extra milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, you likely didn’t cook the roux long enough. You can try simmering the sauce for a few more minutes to thicken it, but be careful not to burn it.

The Macaroni is Mushy!

Overcooked pasta is a mac and cheese killer! Make sure to slightly undercook your macaroni, as it will continue to cook in the oven. Also, be sure to drain the pasta well before adding it to the cheese sauce.

Variations: Spice Things Up!

Add Some Heat

For a spicy kick, add a pinch of cayenne pepper to the cheese sauce, or stir in some chopped jalapeños before baking.

Go Gourmet

Swap out some of the cheddar for other cheeses like Gouda, Havarti, or even a little bit of blue cheese for a more complex flavor.

Protein Power

Stir in cooked bacon, ham, or shredded chicken before baking. For an extra special treat, try adding some cooked lobster meat!

Veggie Boost

Add some steamed broccoli florets, roasted vegetables, or sautéed mushrooms to the mac and cheese before baking for a healthier twist.

Make-Ahead Magic: Perfect for Parties!

You can assemble the mac and cheese up to 24 hours in advance. Simply prepare the recipe through step 4, cover the baking dish tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove the plastic wrap, add the breadcrumb topping, and bake as directed, adding a few extra minutes to the baking time if needed.

Serving Suggestions: Complete the Meal

Baked Mac And Cheese is delicious on its own, but it’s also a great side dish for grilled chicken, BBQ ribs, or a hearty salad. For a truly decadent meal, serve it with a side of crispy bacon and a glass of your favorite wine (a crisp white or a light-bodied red would pair nicely).

Craving More Comfort? Check These Out!

If you’re a mac and cheese fanatic like me, you HAVE to try these other amazing recipes: you can get an Slow Cooker Mac And Cheese going with minimal effort and maximum flavor. Or spice things up with Garlic Shrimp Mac And Cheese. Looking for the basics? We have an amazing Mac And Cheese recipe. For BBQ lovers, Smoky Bbq Chicken Mac And Cheese and Bbq Chicken Mac will blow your mind.

Storage and Reheating: Enjoying Leftovers

Store leftover Baked Mac And Cheese in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Adding a splash of milk can help to restore the creaminess.

So there you have it – the ultimate guide to making the *best* Baked Mac And Cheese! Don’t be intimidated by the steps; each one is simple, and the end result is well worth the effort. Grab your ingredients, put on some music, and get ready to create a cheesy masterpiece that will have everyone begging for seconds!

Best Baked Mac and Cheese

This baked mac and cheese recipe delivers a creamy, cheesy, and comforting dish perfect for any occasion. With its golden-brown topping and rich sauce, it’s sure to become a family favorite. It’s easy to make and guaranteed to disappear quickly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• Water for boiling
• Salt for boiling water
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• Pinch of paprika

Equipment

• 9×13 inch baking dish
• Large saucepan or Dutch oven
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Method

 

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the macaroni according to package directions, but slightly undercook it – about 1-2 minutes less than the recommended time. It will continue to cook in the oven.
3. Drain the pasta well and set aside.
4. In a large saucepan or Dutch oven, melt the 6 tablespoons of butter over medium heat.
5. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to avoid a floury taste!
6. Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps.
7. Continue whisking until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
8. Remove from heat and stir in the 1 teaspoon of salt, pepper, and nutmeg.
9. Add the cheddar, Gruyere (or Fontina), and Monterey Jack cheese (if using), one handful at a time, stirring until each addition is completely melted and the sauce is smooth and creamy.
10. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
11. Pour the mac and cheese into the prepared baking dish.
12. In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and paprika.
13. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
14. Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
15. Let it rest for 5-10 minutes before serving. This helps the sauce to set up slightly.

Notes

For a richer flavor, use a combination of different cheeses like Gouda, Havarti, or Fontina. You can also add cooked bacon, ham, or shredded chicken for a protein boost. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) or microwave in short intervals, adding a splash of milk to restore creaminess.