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Baked Mac and Cheese Recipe

★★★★★

4.4 from 128 reviews
  • Author: Ben
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This classic Baked Mac and Cheese recipe features a rich, creamy cheese sauce made with a blend of cheddar, Gruyere, and Gouda cheeses, baked to golden perfection. The macaroni is cooked just shy of al dente and combined with a velvety roux-based sauce, then baked until bubbly and topped with a crispy cheese crust. Perfect as a comforting main dish or a crowd-pleasing side.

Ingredients

Scale

Pasta

  • 1 lb. elbow macaroni

Sauce Base

  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 ½ cups heavy cream
  • 2 ½ cups milk

Seasonings

  • 1 teaspoon hot sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon pepper

Cheese

  • 3 cups cheddar, shredded
  • 2 cups Gruyere, shredded
  • 1 cup Gouda, shredded

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for baking the mac and cheese later.
  2. Boil Pasta Water: Bring a large pot of water to a boil and salt it generously with about 1 tablespoon of kosher salt.
  3. Make Roux and Cheese Sauce: In a large pot, melt the butter over medium heat. Stir in the flour continuously for about 2 minutes until it becomes a light brown, forming a roux. Slowly add the heavy cream and milk in small splashes while stirring constantly to avoid breaking the sauce.
  4. Cook Macaroni: While the sauce simmers, boil the macaroni in the salted water for about 7 minutes, 1 minute less than al dente as per the package instructions. Stir both the sauce and pasta occasionally to ensure even cooking.
  5. Season Sauce: Add the hot sauce, mustard powder, salt, onion powder, and pepper to the sauce. Remove it from heat once fully seasoned.
  6. Add Cheese to Sauce: Gradually add 4 cups of shredded cheese to the sauce, stirring continuously until smooth and well combined. If the sauce gets too thick, add a splash of milk to loosen it up.
  7. Combine Pasta and Sauce: Drain the macaroni and return it to its cooking pot. Pour the cheese sauce over the pasta and stir gently to combine everything evenly.
  8. Prepare for Baking: Transfer the macaroni and cheese mixture to a lightly greased 9×13-inch casserole dish. Top with the remaining 2 cups of shredded cheese.
  9. Bake: Bake uncovered in the preheated oven for 20 minutes until bubbly. For an extra crispy top, broil at 450°F for 2-3 minutes until golden brown. Serve warm.

Notes

  • Adding the cream and milk slowly to the roux is essential to prevent the sauce from breaking and becoming thin.
  • Cooking the pasta slightly less than al dente ensures it finishes perfectly in the oven without becoming mushy.
  • Broiling at the end is optional but gives a beautiful crusty top to your mac and cheese.
  • You can substitute cheeses if needed, but a combination of cheddar, Gruyere, and Gouda offers the best flavor and melt.
  • Make sure to grease the casserole dish well to avoid sticking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: baked mac and cheese, cheesy pasta bake, comfort food, cheddar mac and cheese, creamy mac and cheese, baked pasta casserole

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Find it online: https://kitchenwithben.com/baked-mac-and-cheese-recipe/