Easy Baked Mac and Cheese Recipe: A Family Favorite (Print Version)
Make this Easy Baked Mac and Cheese Recipe. Creamy, cheesy, and so simple to whip up. Perfect comfort food for any night, a true family favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pasta & Dairy Base
01 -
1 pound elbow macaroni
02 -
1/2 cup (1 stick) unsalted butter
03 -
1/2 cup all-purpose flour
04 -
3 cups whole milk
05 -
1 cup heavy cream
→ Cheese Powerhouse
06 -
4 cups (about 1 pound) sharp cheddar cheese, freshly grated
07 -
1 cup (about 4 ounces) Gruyère cheese, freshly grated
→ Flavor Boosters
08 -
1 teaspoon Dijon mustard
09 -
1/4 teaspoon freshly grated nutmeg
10 -
1 teaspoon salt (plus more for pasta water)
11 -
1/2 teaspoon black pepper
→ Topping Magic
12 -
1 1/2 cups panko breadcrumbs
13 -
1 tablespoon unsalted butter, melted (for topping, optional)
# Instructions:
01 -
First things first, get a big pot of water boiling. And seriously, salt it like the ocean! This is where your pasta gets its first layer of flavor, and honestly, it makes all the difference. Cook your elbow macaroni according to package directions, but aim for al dente – a little firm. It's going to bake more later, and you don't want mushy pasta. I always forget to salt the water enough, then kick myself later, so don't be like me!
02 -
While the pasta is bubbling away, melt your unsalted butter in a large saucepan or Dutch oven over medium heat. Once it’s all shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a pale, bubbly paste. This is your roux, the base of your dreamy cheese sauce! This is where I almost burned it once, so keep that whisk moving, friend. It should smell a little toasty, like popcorn.
03 -
Slowly, and I mean slowly, pour in the whole milk and heavy cream, whisking continuously to avoid any lumps. Seriously, a steady stream and constant whisking are key here. Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It’ll feel rich and velvety. This is the magic happening for your Easy Baked Mac and Cheese Recipe!
04 -
Take your saucepan off the heat. Now, stir in your grated sharp cheddar and Gruyère cheeses, a handful at a time, letting each batch melt before adding more. This prevents the cheese from clumping up. Add the Dijon mustard, nutmeg, salt, and black pepper. Taste it! Adjust seasonings as needed. This is the best part, when the kitchen starts to smell like pure comfort. Be careful not to overcook the sauce once the cheese is in, or it might separate.
05 -
Drain your al dente macaroni and add it directly to the glorious cheese sauce. Stir it all gently until every single elbow is coated in that cheesy goodness. Pour the macaroni mixture into a 9x13 inch baking dish. I usually give it a little shake to make sure it’s evenly distributed. Sometimes I make a mess here, but hey, that's real cooking, right?
06 -
In a small bowl, toss your panko breadcrumbs with a tablespoon of melted butter (optional, but so good!). Sprinkle the buttered panko evenly over the macaroni. Pop it into a preheated oven at 375°F (190°C) for 20-25 minutes, or until it's bubbly and the topping is golden brown. Let it rest for 5-10 minutes before serving. The wait is torture, but worth it for this Easy Baked Mac and Cheese Recipe!
# Notes:
01 -
Always salt your pasta water generously – it makes a real difference.\nYou can prep the cheese sauce a day ahead and store it in the fridge; just warm gently before assembling.\nTried smoked gouda once instead of Gruyère, it was a surprisingly good twist!\nA sprinkle of fresh chives right before serving adds a lovely pop of color and freshness.
# Equipment Needed:
01 -
Large pot
02 -
large saucepan or Dutch oven
03 -
whisk
04 -
9x13 inch baking dish
05 -
cheese grater
# Nutrition (Per Serving):
Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g