This recipe creates a classic and incredibly comforting Creamy Baked Mac and Cheese. Cooked macaroni pasta is enveloped in a rich and cheesy sauce, often made with a roux base and a blend of cheeses, then topped with more cheese and baked until bubbly and golden brown. It’s a quintessential comfort food that’s perfect as a side dish or a main course.
Ingredients:
- 1 pound elbow macaroni (or other short pasta shape)
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk (or a mix of milk and half-and-half)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/4 teaspoon nutmeg (optional)
- 4 cups (about 16 ounces) shredded cheddar cheese (sharp or mild, or a blend)
- 1 cup (about 4 ounces) shredded Gruyere, Monterey Jack, or other melting cheese (optional, for extra creaminess and flavor)
- Optional topping: 1/2 cup breadcrumbs (panko or regular) mixed with 2 tablespoons melted butter
Instructions:
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar-sized oven-safe dish.
- Cook Macaroni: Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Make the Roux: While the macaroni is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (roux).
- Make the Cheese Sauce: Gradually whisk in the milk (or milk and half-and-half) into the roux until smooth. Continue whisking constantly until the sauce thickens and comes to a gentle simmer. This should take about 5-7 minutes.
- Season the Sauce: Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg (if using).
- Add the Cheese: Gradually add about 3 cups of the shredded cheddar cheese (and the optional Gruyere/Jack cheese), stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Reserve the remaining 1 cup of cheddar cheese for the topping.
- Combine Pasta and Sauce: Add the cooked and drained macaroni to the cheese sauce in the saucepan. Stir well to ensure the pasta is evenly coated.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish and spread it evenly.
- Add Topping (Optional): If using a breadcrumb topping, mix the breadcrumbs with the melted butter and sprinkle evenly over the macaroni and cheese.
- Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the macaroni and cheese (and the breadcrumbs, if using). Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
- Cool Slightly and Serve: Let the baked mac and cheese stand for a few minutes before serving. It will be very hot and melty right out of the oven.
Tips and Notes:
- Cheese Variations: Feel free to experiment with different types of cheese for a variety of flavors. Colby, Fontina, and Gouda are also good melting cheeses.
- Milk Fat Content: Using whole milk or a combination of milk and half-and-half will result in a richer and creamier sauce.
- Don’t Overcook Pasta: Cooking the macaroni al dente ensures it doesn’t become mushy after baking.
- Breadcrumb Topping: The breadcrumb topping adds a nice textural contrast. You can also add seasonings like garlic powder or paprika to the breadcrumbs.
- Make Ahead: You can assemble the mac and cheese in the baking dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add about 10-15 minutes to the baking time if starting from cold.
- Storage: Leftover baked mac and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Enjoy this classic and comforting Creamy Baked Mac and Cheese!