Baked Mac and Cheese
Baked Mac and Cheese is the ultimate comfort food that everyone loves. With gooey melted cheese mixed into tender pasta and a crispy golden crust on top, it’s simple but…
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Baked Mac and Cheese is the ultimate comfort food that everyone loves. With gooey melted cheese mixed into tender pasta and a crispy golden crust on top, it’s simple but so satisfying. The combination of creamy cheese sauce and that perfectly baked topping makes it a dish that’s hard to resist.
I always find that baking the mac and cheese gives it a wonderful texture that stovetop versions just can’t match. There’s something about that crunchy, cheesy layer on top that I look forward to every time. I like to use a mix of cheeses for extra flavor, but even just basic cheddar works great if that’s what you have on hand.
For me, baked mac and cheese is the perfect side dish for any family meal or a cozy solo dinner. It’s easy to make ahead and reheat, and it feels like a warm hug in a bowl. Whenever I make it, I know it will disappear quickly from the table, and that always makes me happy.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the cheesy sauce well. If you don’t have elbow macaroni, you can use shells, penne, or rotini. Just avoid very thin pasta which can get mushy when baked.
Cheddar Cheese: Sharp cheddar is great for bold flavor and melting. You can mix it with mozzarella for extra stretchiness or Gruyère for a nuttier taste. For a milder option, try mild cheddar or Colby cheese.
Whole Milk: Using whole milk helps make the sauce creamy and rich. If you want a lighter version, try 2% milk, although the sauce won’t be quite as thick and creamy. Avoid skim milk as it may curdle.
Butter & Flour (Roux): Butter and flour create the base for a smooth cheese sauce. You can use olive oil or margarine in place of butter if needed. The roux is key to thickening the sauce and preventing it from being runny.
Breadcrumbs (Optional): Breadcrumbs add a crunchy topping. If you don’t have them, crushed crackers or cornflakes also work well. For a gluten-free option, use gluten-free breadcrumbs or skip the topping.
How Do You Make a Smooth, Creamy Cheese Sauce without Clumps?
The cheese sauce is the heart of baked mac and cheese. The key is making a good roux and slowly whisking in milk to avoid lumps.
- Melt butter and whisk in flour, cooking 1-2 minutes to cook out the raw taste, but don’t brown it.
- Gradually add milk in small amounts, whisking constantly to keep sauce smooth.
- Cook until sauce thickens enough to coat a spoon.
- Remove from heat before adding cheese; add cheese slowly while stirring to prevent separation.
Patience is important—slow mixing and steady heat keep your sauce creamy and clump-free. Also, use freshly shredded cheese, which melts better than pre-shredded varieties that have anti-caking agents.
Equipment You’ll Need
- Large pot – to boil the pasta evenly without crowding.
- Whisk – helps you mix the roux and milk smoothly without lumps.
- Wooden spoon or heatproof spatula – great for stirring the thick cheese sauce.
- 9×13 inch baking dish – the perfect size for even baking and crisp topping.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, meaty twist that’s hearty and flavorful.
- Mix in steamed broccoli or roasted cauliflower for a pop of color and some extra veggies.
- Swap sharp cheddar for pepper jack cheese if you like a little spicy kick.
- Stir in a teaspoon of mustard powder or smoked paprika to boost the depth of flavor.
How to Make Baked Mac and Cheese
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces elbow macaroni pasta (about 2 cups)
- 4 cups sharp cheddar cheese, shredded and divided
- 3 cups whole milk
- ¼ cup unsalted butter (half for sauce, half for topping)
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for topping)
- ½ cup breadcrumbs (optional, for crispy topping)
How Much Time Will You Need?
Getting this baked mac and cheese ready takes about 10 minutes of preparation and around 25-30 minutes baking time. Allow a few minutes to cool before serving, so plan for about 40-45 minutes total. Perfect for an easy yet comforting meal!
Step-by-Step Instructions:
1. Prepare Pasta and Baking Dish:
Start by preheating your oven to 350°F (175°C). Butter a 9×13-inch baking dish or lightly spray it with cooking spray. Bring a large pot of salted water to a boil and add the elbow macaroni. Cook until just al dente, about 6 minutes. Drain the pasta and set it aside.
2. Make the Cheese Sauce:
In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook constantly for 1-2 minutes until the mixture forms a golden roux. Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and whisking for 5-7 minutes, until the sauce thickens and coats the back of a spoon. Remove the pan from heat and stir in 3 cups of shredded cheddar cheese until smooth. Season with salt and black pepper.
3. Combine Pasta and Sauce, Then Bake:
Mix the cooked macaroni into the cheese sauce thoroughly. Pour everything into the prepared baking dish. Melt the remaining 2 tablespoons of butter and combine it with the breadcrumbs and 1 cup of shredded cheddar cheese. Sprinkle this mixture evenly atop the mac and cheese. If you like, add a sprinkle of paprika for color and extra flavor. Bake for 25-30 minutes, until the top is golden and bubbling. Let the dish cool for about 5 minutes before serving. Enjoy your warm, cheesy delight!
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni is traditional, you can use shells, penne, or rotini. Just make sure to cook them al dente and adjust the cooking time if needed.
Can I Substitute the Cheese?
Yes! Sharp cheddar gives great flavor, but feel free to mix in mozzarella, gouda, or Monterey Jack for different textures and tastes. Just be sure to use good melting cheeses for a creamy sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce thickens too much.
Can I Make This Ahead of Time?
Definitely! Prepare the mac and cheese through step 7, then cover and refrigerate for up to 24 hours. Add the topping and bake just before serving for a fresh crispy crust.
