Creamy Baked Mac and Cheese Recipe: Foolproof Comfort (Print Version)
Experience rich, creamy baked mac and cheese with this foolproof recipe. Golden crust, gooey interior, and simple steps for a comforting classic.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Pasta Foundation
01 -
1 lb elbow macaroni
02 -
1 tbsp kosher salt (for pasta water)
→ Silky Cheese Sauce Core
03 -
1/2 cup unsalted butter
04 -
1/2 cup all-purpose flour
05 -
4 cups whole milk
06 -
1 cup heavy cream
07 -
3 cups sharp cheddar cheese, freshly shredded
08 -
1 1/2 cups Gruyere cheese, freshly shredded
09 -
1 1/2 cups Monterey Jack cheese, freshly shredded
→ Golden Topping & Flavor Boosters
10 -
1 tsp dry mustard powder
11 -
1/4 tsp freshly grated nutmeg
12 -
1 tsp kosher salt
13 -
1/2 tsp freshly ground black pepper
14 -
1 cup Panko breadcrumbs
15 -
2 tbsp unsalted butter, melted
# Instructions:
01 -
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish. Shred 3 cups sharp cheddar cheese, 1 1/2 cups Gruyere cheese, and 1 1/2 cups Monterey Jack cheese. This preparation is key for your Ultimate Baked Mac and Cheese: Creamy & Foolproof.
02 -
Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt, then 1 lb elbow macaroni. Cook according to package directions until al dente. Drain well and set aside; do not rinse the pasta.
03 -
In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth, pale paste (roux) forms.
04 -
Gradually whisk in 4 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring, until thickened. Remove from heat. Stir in 1 tsp dry mustard powder, 1/4 tsp freshly grated nutmeg, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add the shredded cheddar, Gruyere, and Monterey Jack cheeses, stirring until melted and smooth. This creates the rich, creamy core of your Ultimate Baked Mac and Cheese: Creamy & Foolproof.
05 -
Add the cooked elbow macaroni to the cheese sauce, stirring gently to coat completely. Pour the mixture into the prepared 9x13-inch baking dish, ensuring the pasta is evenly distributed for consistent baking.
06 -
In a small bowl, combine 1 cup Panko breadcrumbs with 2 tbsp unsalted butter, melted. Sprinkle this mixture evenly over the macaroni and cheese. Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
07 -
For the best Ultimate Baked Mac and Cheese: Creamy & Foolproof, remove from oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny.
# Notes:
01 -
For the creamiest sauce, always shred your own cheese from blocks. Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy.
02 -
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess.
03 -
A pinch of cayenne pepper or a dash of hot sauce can be added to the cheese sauce for a subtle kick without making it spicy.
04 -
This Ultimate Baked Mac and Cheese is a fantastic main dish with a simple side salad, or a comforting side for roasted chicken, pulled pork, or BBQ ribs.
# Tools You'll Need:
01 -
Large pot
02 -
Large saucepan or Dutch oven
03 -
Whisk
04 -
9x13 inch baking dish
05 -
Box grater (if not using pre-shredded cheese)
# Nutrition Facts (Per Serving):
Calories: 885 kcal
Total Fat: 56 g
Total Carbohydrate: 59 g
Protein: 32 g