Homestyle Baked Mac and Cheese for Cozy Nights (Print Version)

Homestyle Baked Mac and Cheese is pure comfort. This easy recipe brings creamy, cheesy goodness with a crispy topping, perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 4 oz cream cheese, softened

→ Cheese Powerhouse

06 - 4 cups freshly grated sharp cheddar cheese
07 - 2 cups freshly grated Gruyere cheese

→ Flavor Builders

08 - 1 tsp Dijon mustard
09 - 1/4 tsp nutmeg
10 - Salt and black pepper to taste

→ Crispy Topping

11 - 1 cup Panko breadcrumbs

# Instructions:

01 - Grab your biggest pot and fill it with water. Add a generous pinch of salt – this is where I always forget to salt the water, oops! Bring it to a rolling boil, then add your elbow macaroni. Cook it just until it's al dente, like, a minute or two less than the package says. It's going to bake more in the oven, and we don't want mushy pasta, hon. Drain it well and set aside, resisting the urge to snack on it all.
02 - In that same big pot (less cleanup, yay!), melt the butter over medium heat. Once it's all bubbly and melted, sprinkle in the flour. Whisk it constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the base of our creamy sauce! Don't let it brown too much unless you want a nutty flavor, but for this Homestyle Baked Mac and Cheese, we're aiming for light. This step is crucial, so keep an eye on it!
03 - Slowly, slowly, pour in the whole milk, whisking continuously the entire time. Seriously, keep whisking! This is where lumps can happen if you're not careful, and I've had my share of those kitchen disasters. Bring the mixture to a gentle simmer, still whisking, and let it cook for about 5-7 minutes until it thickens up nicely. You'll feel it get velvety on the whisk, and the smell is just divine.
04 - Take the pot off the heat. This is important! Now, stir in your freshly grated sharp cheddar, Gruyere, and the softened cream cheese. Add the Dijon mustard, nutmeg, salt, and pepper. Stir, stir, stir until all the cheeses are completely melted and the sauce is smooth and luxurious. Taste it! This is your chance to adjust seasonings. The sauce should be bursting with flavor for our Homestyle Baked Mac and Cheese.
05 - Pour the drained, al dente macaroni into the cheese sauce. Stir it all together gently until every single piece of pasta is coated in that glorious, creamy goodness. Honestly, this is where I usually sneak a spoonful, don't tell anyone! Pour the mixture into your prepared 9x13 inch baking dish. Don't worry if it looks a little chaotic, that's part of the charm of a truly Homestyle Baked Mac and Cheese.
06 - Preheat your oven to 375°F (190°C). If you want an extra cheesy top, sprinkle a little more cheddar or Gruyere over the mac and cheese. Then, evenly spread the Panko breadcrumbs over the top. Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is beautifully golden brown and crispy. Let it rest for a few minutes before serving, the internal temperature will be blazing hot!

# Notes:

01 - Don't overcook the pasta! It bakes more, so keep it al dente.
02 - Leftovers are great, but sometimes the sauce tightens; a splash of milk helps.
03 - Try adding a pinch of smoked paprika to the cheese sauce for an unexpected depth.
04 - Serve with a simple green salad to cut through the richness, it's a perfect balance.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large pot
03 - whisk
04 - measuring cups
05 - grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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