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Golden, bubbly Baked Mac and Cheese fresh from the oven, ready to be served.

ULTIMATE BAKED MAC AND CHEESE

This Ultimate Baked Mac and Cheese recipe promises a consistently creamy, flavorful, and perfectly textured dish every time. Mastering the roux, using freshly grated cheese, and undercooking the pasta slightly are key to preventing dryness and achieving cheesy perfection.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
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
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup breadcrumbs
  • 2 tablespoons melted butter, for topping

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Grater
  • Small bowl
  • Stirring spoon
  • Colander

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook macaroni according to package directions, but cook it 1-2 minutes less than the recommended time. Drain well and set aside.
  3. While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  5. Remove from heat and stir in salt, pepper, nutmeg, and garlic powder.
  6. Add cheddar cheese and Gruyere cheese, a handful at a time, stirring until melted and smooth after each addition. Stir in the cooked macaroni.
  7. Pour the mac and cheese into the prepared baking dish.
  8. In a small bowl, combine breadcrumbs, melted butter, and 1/4 cup Parmesan cheese. Sprinkle evenly over the mac and cheese.
  9. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.

Notes

For best results, use freshly grated cheese instead of pre-shredded cheese. Undercooking the pasta is crucial to prevent a mushy texture after baking. You can experiment with different cheese combinations, such as pepper jack for a spicy kick. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.