BEST BAKED MACARONI AND CHEESE

I can still picture my grandma, apron dusted with flour, humming a gospel tune as she pulled a bubbling, golden-brown casserole dish from her ancient oven – that Baked Macaroni And Cheese was the centerpiece of every family gathering, a comforting hug in food form, and the best I’ve ever tasted. I’m going to share that magic with you, so you too can create a show-stopping dish that will have everyone begging for seconds, guaranteed.

The Ultimate Baked Macaroni And Cheese: A Step-by-Step Guide

Let’s be honest: Baked Macaroni And Cheese is more than just a meal; it’s a culinary experience. It’s comfort food elevated, a symphony of cheesy goodness that warms the soul. But achieving that perfect balance of creamy, cheesy, and slightly crispy can be a bit tricky. Don’t worry, though, I’m here to guide you through every step, from selecting the right cheese to mastering the béchamel sauce.

Gather Your Ingredients: Quality Matters

Before we even preheat the oven, let’s talk ingredients. This isn’t the time to skimp! The quality of your ingredients will directly impact the flavor of your final Baked Macaroni And Cheese. Here’s what you’ll need:

• Pasta: Elbow macaroni is classic, but feel free to experiment! Cavatappi, shells, or even penne work well. Aim for about 1 pound.
• Butter: Unsalted butter is essential for creating a rich and flavorful roux. 1/2 cup (1 stick).
• Flour: All-purpose flour is what we’ll use to thicken the sauce. 1/2 cup.
• Milk: Whole milk will give you the creamiest results, but 2% will also work. 4 cups.
• Cheese: This is where the magic happens! A blend of cheeses is key. I recommend:
  • Sharp Cheddar: For that classic mac and cheese tang. 2 cups, shredded.
  • Gruyere: Adds a nutty, complex flavor. 1 cup, shredded.
  • Monterey Jack: Melts beautifully and contributes to the creamy texture. 1 cup, shredded.
• Eggs: These help bind the casserole and create a slightly custardy texture. 2 large.
• Spices: Salt, black pepper, garlic powder, onion powder, and a pinch of nutmeg (trust me on this one!).
• Optional Toppings: Breadcrumbs, paprika, bacon bits, chopped parsley – the possibilities are endless!

Step 1: Cook the Pasta to Al Dente Perfection

This might seem obvious, but properly cooked pasta is crucial. Overcooked pasta will become mushy in the oven, while undercooked pasta will be too firm. Here’s how to get it just right:

1. Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from the inside out.
2. Add the macaroni and cook according to package directions, but subtract 1-2 minutes. You want it to be al dente – slightly firm to the bite.
3. Drain the pasta immediately and rinse with cold water to stop the cooking process. This prevents it from sticking together.

Step 2: The Secret to Creamy: Mastering the Béchamel Sauce

The béchamel sauce is the foundation of a truly exceptional Baked Macaroni And Cheese. It’s a simple white sauce made from butter, flour, and milk, but it requires a little finesse. Don’t be intimidated! I’ll walk you through it:

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s what thickens the sauce. It should look like wet sand.
3. Slowly whisk in the milk, a little at a time, making sure to incorporate each addition before adding more. This prevents lumps from forming.
4. Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the salt, pepper, garlic powder, onion powder, and nutmeg.

Troubleshooting Tip: If your sauce does get lumpy, don’t panic! Use an immersion blender or pour it into a regular blender and blend until smooth. Problem solved!

Step 3: Cheese, Please! Incorporating the Cheese

Now for the fun part! Adding the cheese is what transforms the béchamel into a cheesy dream.

1. Add the shredded cheddar, Gruyere, and Monterey Jack to the béchamel sauce.
2. Stir until the cheese is completely melted and the sauce is smooth and creamy.

Step 4: Binding It All Together: Adding the Eggs

The eggs are important for giving the casserole structure and a slightly custardy texture. They also help to bind the pasta and cheese sauce together.

1. In a separate bowl, whisk the eggs lightly.
2. Temper the eggs by slowly whisking a small amount of the hot cheese sauce into the eggs. This prevents them from scrambling.
3. Pour the egg mixture into the cheese sauce and stir to combine.

Step 5: Combining the Pasta and Cheese Sauce

Almost there! Now it’s time to bring the pasta and cheese sauce together.

1. Add the cooked macaroni to the cheese sauce and stir to coat evenly.

Step 6: Baking to Golden Perfection

Now for the final step: baking your Baked Macaroni And Cheese to bubbly, golden perfection.

1. Preheat oven to 350°F (175°C).
2. Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish.
3. If desired, sprinkle the top with breadcrumbs, paprika, or other toppings.
4. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
5. Let stand for 10-15 minutes before serving. This allows the casserole to set up slightly.

Tips for the BEST Baked Macaroni And Cheese

Want to take your Baked Macaroni And Cheese to the next level? Here are a few extra tips and tricks:

• Use freshly grated cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Don’t overbake it. Overbaked mac and cheese can become dry and rubbery.
• Add a crispy topping. A mixture of breadcrumbs, melted butter, and Parmesan cheese adds a delicious textural contrast.
• Get creative with your cheese blend. Try adding Gouda, Havarti, or even a little blue cheese for a unique flavor.
• Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Make it ahead of time. You can assemble the mac and cheese a day ahead of time and store it in the refrigerator. Add a few extra minutes to the baking time.

Variations to Make It Your Own

The beauty of Baked Macaroni And Cheese is that it’s incredibly versatile. Feel free to experiment and customize it to your liking. Here are a few ideas to get you started:

• Bacon Mac and Cheese: Add cooked and crumbled bacon to the macaroni and cheese mixture.
• Buffalo Chicken Mac and Cheese: Shredded cooked chicken tossed in buffalo sauce, stirred into the mac.
• Lobster Mac and Cheese: Add cooked lobster meat for a decadent treat.
• Vegetarian Mac and Cheese: Add roasted vegetables like broccoli, cauliflower, or butternut squash.
• Mexican Mac and Cheese: Add diced jalapeños, black beans, corn, and a sprinkle of chili powder.

Serving Suggestions

Baked Macaroni And Cheese is a crowd-pleasing dish that can be served as a main course or a side dish. Here are a few serving suggestions:

• As a main course: Serve with a side salad or roasted vegetables.
• As a side dish: Pair it with grilled chicken, steak, or pulled pork.
• For a potluck: Baked Macaroni And Cheese is always a hit at potlucks and gatherings.

Storing and Reheating

Storing: Leftover Baked Macaroni And Cheese can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.

Reheating: To reheat, you can either microwave it or bake it in the oven. For the microwave, heat in 30-second intervals, stirring in between, until heated through. For the oven, bake at 350°F (175°C) for 15-20 minutes, or until heated through. You may need to add a splash of milk to prevent it from drying out.

Why This Recipe Works

This recipe stands out because it focuses on a few key elements:

• The right cheese blend: A combination of sharp cheddar, Gruyere, and Monterey Jack provides the perfect balance of flavor and texture.
• A creamy béchamel sauce: The béchamel sauce ensures that the mac and cheese is rich and decadent.
• Properly cooked pasta: Al dente pasta prevents the mac and cheese from becoming mushy.
• Thoughtful seasoning: A pinch of nutmeg and a blend of spices enhances the overall flavor profile.

Trust me, friend, this Baked Macaroni And Cheese recipe is a keeper. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. So gather your ingredients, put on some music, and let’s get cooking! You’re about to create a dish that will become a cherished family favorite for years to come.

Best Baked Macaroni and Cheese

This recipe delivers a comforting and elevated baked macaroni and cheese experience. It combines a creamy béchamel sauce with a blend of sharp cheddar, Gruyere, and Monterey Jack cheeses, resulting in a rich and flavorful dish with a golden-brown crust that’s guaranteed to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 cup shredded Monterey Jack cheese
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon nutmeg
• 1/2 cup breadcrumbs optional
• 1/4 teaspoon paprika optional

Equipment

• Large pot
• Saucepan
• Whisk
• Measuring cups and spoons
• Cheese grater
• 9×13 inch baking dish
• Mixing bowls
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a rolling boil.
3. Add the macaroni and cook according to package directions, but subtract 1-2 minutes. Cook to al dente.
4. Drain the pasta immediately and rinse with cold water to stop the cooking process.
5. In a large saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
7. Slowly whisk in the milk, a little at a time, making sure to incorporate each addition before adding more.
8. Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
9. Remove from heat and stir in the salt, pepper, garlic powder, onion powder, and nutmeg.
10. Add the shredded cheddar, Gruyere, and Monterey Jack to the béchamel sauce.
11. Stir until the cheese is completely melted and the sauce is smooth and creamy.
12. In a separate bowl, whisk the eggs lightly.
13. Temper the eggs by slowly whisking a small amount of the hot cheese sauce into the eggs.
14. Pour the egg mixture into the cheese sauce and stir to combine.
15. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
16. Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish.
17. If desired, sprinkle the top with breadcrumbs, paprika, or other toppings.
18. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
19. Let stand for 10-15 minutes before serving.

Notes

For best results, use freshly grated cheese. Avoid overbaking to prevent dryness. You can add a crispy topping of breadcrumbs, melted butter, and Parmesan cheese. Feel free to experiment with different cheese blends such as Gouda or Havarti. To spice it up, add cayenne pepper or hot sauce. The assembled mac and cheese can be made a day ahead and stored in the refrigerator.