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Delicious, golden-brown Baked Macaroni And Cheese is displayed as the featured image.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
  • 9x13 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 9x13 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.