Creamy Baked Mac and Cheese: A Homestyle Delight (Print Version)
Rich Baked Mac and Cheese, a family favorite recipe. Learn my tricks for extra creamy sauce and a golden, bubbly top. So comforting!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pasta & Dairy Base
01 -
1 lb elbow macaroni
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
4 cups whole milk
→ Cheese Blend
05 -
4 cups (about 16 oz) sharp cheddar cheese, freshly grated
06 -
2 cups (about 8 oz) Gruyère cheese, freshly grated
07 -
1/2 cup Parmesan cheese, freshly grated (for topping)
→ Flavor Boosters & Seasonings
08 -
1 tsp smoked paprika
09 -
1 tsp Dijon mustard
10 -
1/4 tsp ground nutmeg
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Crunchy Topping
13 -
1 cup Panko breadcrumbs
# Instructions:
01 -
First things first, get a big pot of water boiling. Add a generous amount of salt—like, a tablespoon or two. This is where I always forget to salt the water, and then my pasta tastes bland, so learn from my mistakes! Cook your elbow macaroni according to package directions, but aim for al dente. It'll finish cooking in the oven, so you don't want it mushy. Drain it well and set it aside. Don't rinse it; we want that starch to help the sauce cling!
02 -
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once it's melted and bubbly, sprinkle in the all-purpose flour. Whisk constantly for about 1-2 minutes until it forms a smooth paste and smells a little nutty, not raw flour-y. This is your roux, the base of our dreamy cheese sauce. Don't let it burn, or your sauce will taste bitter, and that's just a sad day for mac and cheese.
03 -
Slowly, I mean *slowly*, pour in the whole milk, whisking continuously. This is crucial for a lump-free sauce! Keep whisking as the sauce thickens. It'll start out thin, then gradually become creamy and coat the back of a spoon. This usually takes about 5-7 minutes. I always feel like a mad scientist during this step, watching the magic happen! Keep it moving, hon, no lumps allowed!
04 -
Take the pot off the heat. This is important—you don't want to boil your cheese! Stir in the sharp cheddar, Gruyère, smoked paprika, Dijon mustard, and a pinch of nutmeg. Keep stirring until all the cheese is completely melted and the sauce is smooth and glossy. Season generously with salt and black pepper to taste. Honestly, this is where you can make it yours; I usually add more pepper than some might.
05 -
Add the cooked, drained elbow macaroni to the cheese sauce. Stir gently until every single piece of pasta is coated in that glorious, gooey sauce. This is where the kitchen chaos sometimes happens for me, trying to keep everything in the pot! Make sure it’s all mixed well; no naked pasta allowed in this Baked Mac and Cheese.
06 -
Pour the pasta mixture into a greased 9x13 inch baking dish. In a small bowl, mix the panko breadcrumbs with the grated Parmesan. Sprinkle this mixture evenly over the top of the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly. Oh, the smell that fills your kitchen at this point is just heavenly!
# Notes:
01 -
Always grate your own cheese for the creamiest sauce; pre-shredded has weird additives.
02 -
Leftovers keep well in an airtight container in the fridge for 3-4 days; reheat gently in the oven with a splash of milk.
03 -
If you're out of Gruyère, fontina or a good quality Swiss cheese can work as a substitute.
04 -
Serve with a crisp green salad to balance the richness, or alongside roasted chicken for a hearty meal.
# Equipment Needed:
01 -
Large pot
02 -
large heavy-bottomed pot or Dutch oven
03 -
whisk
04 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g