Baked Mac and Cheese

Veggie

Introduction

Classic baked mac and cheese is creamy, cheesy, and comfort-food perfection. This recipe balances a velvety béchamel-based cheese sauce with a crisp topping for texture. It scales well, adapts to different cheeses and add-ins, and suits weeknights or potlucks.

Why This Recipe Works

  • Rich, smooth sauce made from a roux and hot milk for stable emulsion
  • Sharp cheddar for flavor, melty cheese for stretch, and a touch of Parmesan for nuttiness
  • Pasta cooked slightly under al dente so it finishes perfectly in the oven
  • A crunchy breadcrumb topping adds contrast and holds up to reheating

Ingredients (serves 6)

  • 1 pound elbow macaroni or small shells
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups sharp cheddar, shredded
  • 1 cup mild cheddar or Gruyère, shredded
  • 1/2 cup grated Parmesan
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter for topping

Optional add-ins:

  • Cooked bacon, diced
  • Roasted vegetables such as broccoli or cauliflower
  • Breadcrumbs mixed with crushed crackers or herbs

Equipment

  • Large pot for boiling pasta
  • Medium saucepan for sauce
  • 9×13 baking dish or similar
  • Whisk and wooden spoon
  • Oven set to 350°F (175°C)

Method

  1. Preheat the oven to 350°F (175°C). Butter the baking dish.
  2. Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions until firm but not fully cooked. Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until the mixture is lightly golden and raw flour smell is gone.
  4. Slowly pour in the warmed milk and cream while whisking to avoid lumps. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
  5. Remove saucepan from heat. Whisk in Dijon mustard, paprika, onion powder, salt, and pepper. Stir in the shredded cheeses a handful at a time until smooth and fully melted.
  6. Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning.
  7. Transfer the mixture to the prepared baking dish. For a creamy finish without a topping, sprinkle remaining Parmesan over the top. For a crunchy topping, combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the pasta.
  8. Bake uncovered 20 to 25 minutes until bubbly and the top is golden. If the topping needs extra browning, place under the broiler for 1 to 2 minutes watch carefully.
  9. Let rest 5 to 10 minutes before serving to allow the sauce to set.

Tips for Success

  • Shred your own cheese from blocks for better melting and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
  • Warm the milk slightly before adding to the roux to help the sauce come together faster and avoid lumps.
  • For extra creaminess, stir in 1/2 cup cream cheese into the sauce.
  • Avoid overcooking the pasta initially; it should be slightly underdone.
  • If making ahead, assemble and refrigerate unbaked for up to 24 hours. Add 10 to 15 minutes to baking time if starting cold.

Variations

  • Three-cheese: add smoked cheddar or fontina.
  • Lobster mac and cheese: fold in cooked lobster meat and a squeeze of lemon.
  • Vegan: use plant-based milk and butter, a vegan cheese sauce made from cashews or nutritional yeast, and vegan breadcrumbs.
  • Gluten-free: use gluten-free pasta, a gluten-free flour blend for the roux, and gluten-free breadcrumbs.

Make-Ahead, Storage and Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in the microwave or rewarm the whole casserole in a 350°F oven until heated through, about 20 to 30 minutes.
  • Freeze baked mac and cheese in portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until bubbly.

Serving Suggestions

  • Serve with a simple green salad and a bright vinaigrette to cut through the richness.
  • Pair with roasted vegetables or steamed green beans.
  • Offer pickles or tangy coleslaw on the side for contrast.

Quick FAQ

How can I make the sauce less runny?

  • Cook the roux a minute longer, ensure the sauce reaches a simmer to thicken, and let the casserole rest after baking. Using less liquid or adding more cheese can also help.

Why did my sauce separate?

  • Overheating or using very high heat can cause separation. Use moderate heat, add cheese off the direct heat, and avoid overcooking shredded prepackaged cheeses with anti-caking agents.

Is it better to bake mac and cheese or leave it stovetop?

  • Baking adds a toasted topping and firmer set, good for crowds. Stovetop stays creamier and is quicker for weeknights.

Calories Estimate

  • Approximately 500 to 700 calories per serving depending on cheese, cream, and portion size.

This baked mac and cheese delivers reliable creaminess, depth of flavor, and a satisfying crust. Adjust cheeses and add-ins to personalize the dish and make it your signature comfort-food recipe.

Similar Posts