Baked Mac and Cheese: Creamy Comfort Food (Print Version)

Baked Mac and Cheese, creamy and rich, brings back childhood memories. My recipe offers a comforting, easy dish for any night, full of cheesy goodness.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 5 cups whole milk

→ Cheese Blend

05 - 2 cups (8 oz) sharp cheddar cheese, freshly grated
06 - 1 1/2 cups (6 oz) Gruyère cheese, freshly grated
07 - 1 cup (4 oz) Monterey Jack cheese, freshly grated

→ Flavor Boosters

08 - 1 tsp dry mustard powder
09 - 1/4 tsp ground nutmeg
10 - 1 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper, or to taste

→ Topping

12 - 1 cup Panko breadcrumbs
13 - 1/2 cup grated Parmesan cheese
14 - 2 tbsp unsalted butter, melted

# Instructions:

01 - First things first, get that pasta cooking! Bring a big pot of salted water to a rolling boil. Add your elbow macaroni and cook it according to package directions, but aim for just shy of al dente—it’ll finish cooking in the oven, you know? I always set a timer, because honestly, overcooked pasta is a real tragedy in Baked Mac and Cheese. Drain it well and set it aside, maybe toss it with a tiny bit of butter to prevent sticking while you make the sauce.
02 - Now for the magic! In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes until it forms a pale, bubbly paste. This is your roux, and it’s what gives our sauce its body. Don’t let it brown too much unless you want a nutty flavor, which isn't what we're going for here. I learned the hard way that burnt roux smells awful and tastes even worse!
03 - Gradually, and I mean *gradually*, whisk in the whole milk. Pour in a little bit at a time, whisking constantly to avoid lumps. It’ll look thick and clumpy at first, but keep whisking! As the milk warms and incorporates, it will become smooth and creamy. Bring the mixture to a gentle simmer, still whisking, and let it cook for about 5-7 minutes until it thickens enough to coat the back of a spoon. This is where the kitchen starts to smell absolutely divine, like pure promise.
04 - Remove the pot from the heat. This is important—you don't want to boil your cheese sauce! Add your shredded sharp cheddar, Gruyère, and Monterey Jack cheeses to the thickened milk mixture. Stir continuously until all the cheese is completely melted and the sauce is smooth and glossy. This is my favorite part; watching it transform into that velvety goodness is just so satisfying. Season with dry mustard, nutmeg, salt, and black pepper. Taste it! Adjust seasonings as needed. Remember, the cheese brings salt, so don't go crazy right away.
05 - Add the cooked macaroni to the cheese sauce, stirring gently to make sure every single noodle is coated in that glorious, creamy goodness. Honestly, sometimes I just want to eat it right out of the pot! Pour the macaroni and cheese mixture into your prepared 9x13 inch baking dish. I usually butter the dish first, just for good measure and easier cleanup. Make sure it's spread evenly, ready for its crispy crown.
06 - In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter for your topping. Sprinkle this mixture evenly over the macaroni. Bake in your preheated oven for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Oh, the smell of it baking is just incredible! Let it rest for 5-10 minutes before serving; it helps the sauce set up a bit. This Baked Mac and Cheese will be the star of your table, I promise!

# Notes:

01 - Always grate your own cheese! Pre-shredded has anti-caking agents that can make your sauce grainy.
02 - Don't boil your cheese sauce once the cheese is added; it can cause separation. Remove from heat first.
03 - Undercook your pasta slightly; it will finish cooking in the oven, preventing mushiness.
04 - For an extra special touch, sprinkle a little smoked paprika into the topping mixture for a subtle smoky flavor.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - small bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 55g
Protein: 25g

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