Creamy Baked Mac and Cheese: Homestyle Comfort (Print Version)
Creamy Baked Mac and Cheese brings warm comfort. Learn my easy, cheesy recipe with personal tips and tricks for a truly satisfying homestyle meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
Elbow Macaroni
→ Sauce Essentials
02 -
Unsalted Butter
03 -
All-Purpose Flour
04 -
Whole Milk
→ Flavor Boosters
05 -
Sharp Cheddar Cheese
06 -
Gruyère Cheese
07 -
Dijon Mustard
08 -
Nutmeg
09 -
Salt & Black Pepper
→ Topping
10 -
Panko Breadcrumbs
# Instructions:
01 -
First things first, get that water boiling for your elbow macaroni. I always add a generous amount of salt to the water – it’s the only chance you get to season the pasta itself, and honestly, it makes a huge difference in the final taste of your Baked Mac and Cheese. Cook it until it's just shy of al dente; remember, it's going to bake more in the oven. I've definitely overcooked it before, and it turns mushy, so keep an eye on it! Drain it, but don't rinse, we want that little bit of starch to help the sauce cling.
02 -
In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this for about a minute or two, letting it bubble gently, to cook out that raw flour taste. It should smell a little nutty, like popcorn. This is your roux, the base for your creamy sauce. I once got distracted and burned my roux, and the whole kitchen smelled awful, so stay focused here!
03 -
Slowly, gradually, pour in the whole milk, whisking constantly as you go. This is where the magic starts to happen! Keep whisking until the sauce is smooth and starts to thicken. It should coat the back of a spoon. Don't rush this part; patience is key for a lump-free sauce. If you pour it all in at once, you might end up with lumps, and nobody wants lumpy mac and cheese, right?
04 -
Take the pot off the heat. Now, stir in your freshly grated sharp cheddar and Gruyère cheeses. Keep stirring until they're completely melted and beautifully smooth. This is when the kitchen starts to smell absolutely divine! Add in the Dijon mustard, a pinch of nutmeg, and season generously with salt and black pepper. Taste it! This is your chance to adjust the seasonings for your perfect cheesy sauce. I always add a bit more pepper than I think I need, because I love that little kick.
05 -
Gently fold the cooked elbow macaroni into the cheese sauce until every single noodle is coated in that luscious, creamy goodness. Honestly, this step is so satisfying. Pour the mixture into a 9x13 inch baking dish. I usually spray mine lightly with cooking spray first, just to be safe. Spread it out evenly. It's okay if a little bit spills over, that's just part of the kitchen chaos, right?
06 -
In a small bowl, toss your Panko breadcrumbs with a tablespoon of melted butter (this makes them extra golden and crispy!). Sprinkle this mixture evenly over the top of your Baked Mac and Cheese. Pop it into a preheated 375°F (190°C) oven for about 20-25 minutes, or until the topping is golden brown and bubbly around the edges. Oh, the smell! Let it rest for a few minutes before serving; it helps the sauce set up a bit. Pure comfort, right there.
# Notes:
01 -
Always grate your own cheese! Pre-shredded cheese has additives that can make your sauce grainy, and honestly, it just doesn't melt the same.
02 -
Don't overcook your pasta initially. It'll continue to cook in the oven, so slightly undercooked pasta prevents mushiness.
03 -
For the creamiest sauce, make sure your milk is at room temperature or slightly warmed before adding it to the roux. Cold milk can shock the roux and make it lumpy, a mistake I've made more times than I'd like to admit!
04 -
Reheat leftovers gently in the oven at 300°F (150°C) covered with foil, adding a splash of milk for creaminess.
# Equipment Needed:
01 -
Large pot
02 -
whisk
03 -
9x13 inch baking dish
04 -
grater
# Nutrition (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g