Baked Mac and Cheese

This baked mac and cheese recipe is classic comfort food at its best!

Course Main, Side Dish

Cuisine American, Western

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1021kcal

Author Bintu Hardy

Equipment

Ingredients

1 pound (453g) elbow macaroni
⅓ cup (76g) butter
½ cup (63g) flour
2 ½ cups (591ml) milk
1 cup (236ml) heavy cream
2 ¾ cups (300g) cheddar cheese reserve ¼ cup for topping
2 ¼ cups (225g) gruyere reserve ¼ cup for topping
1 teaspoon paprika
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees F / 174 degrees C and cook the elbow macaroni according to the package directions.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and stir until incorporated. Cook for 2 minutes to help eliminate the raw flower taste.
Slowly add the milk, whisking constantly until the mixture is creamy and thick.
Add in the heavy cream, paprika, cheddar cheese and gruyere (reserving some of each cheese for the topping). Stir until the cheese is melted, then turn off the heat.
Drain the water from the pasta and transfer the cooked pasta to the sauce mixture and stir well to combine.
Transfer the cheesy pasta to a baking pan and top with the remaining cheese.
Bake for 10 minutes or until golden and bubbly on top.

Video

Notes

Cook the pasta al dente to prevent it from becoming overly soft and mushy when baked in the cheese sauce.
Mixing different types of cheeses adds depth and complexity to the dish. Cheddar and gruyere are a classic combination, but feel free to experiment with other cheeses like Monterey Jack, fontina, or Parmesan to create your own unique flavor profile.
Pre-shredded cheese often contains additives to prevent clumping, which can affect the texture of the sauce. For the creamiest results, grate the cheese yourself from a block or wheel.
When preparing the roux (butter and flour mixture), cook it over medium heat until it turns into a smooth paste. This step is crucial for achieving a silky, lump-free cheese sauce.
Pour the milk into the roux gradually, whisking constantly to avoid lumps. This helps ensure a smooth and creamy sauce.
Once the cheese has melted into the sauce, promptly remove it from the heat. Overcooking the sauce can cause it to become grainy or separate.
Taste the sauce before adding the pasta and adjust the seasoning accordingly. Add salt, pepper, and other seasonings to enhance the overall flavor.
When combining the cooked pasta and cheese sauce, gently fold to prevent the pasta from breaking apart. This helps maintain the pasta's texture and structure.
Sprinkle reserved cheese on top of the mac and cheese before baking to create a golden, cheesy crust. Consider topping it with breadcrumbs, crushed crackers, or even bacon bits for added crunch and flavor.
After baking, give the mac and cheese a few minutes to rest. This allows the sauce to thicken slightly and makes it easier to serve without it being too runny.
Storage - keep leftovers in an airtight container inside the fridge for 5 days.

Nutrition