mac and cheese recipe
The Best mac and cheese recipe
Beyond just tasting great, this mac and cheese has some real benefits. Using whole wheat pasta or adding in pureed butternut squash or cauliflower boosts the fiber and nutrients without sacrificing flavor. I also like to sneak in a little Greek yogurt for extra protein, which makes it more filling and helps balance out the richness. It’s a great way to get picky eaters to eat their veggies without a fight. Plus, it reheats beautifully, so leftovers are just as good the next day—if there are any left, that is. Whether you’re feeding a family or just craving something warm and satisfying, this recipe is a winner every time.
Creamy Baked Mac and Cheese
A rich and comforting classic mac and cheese with a crispy breadcrumb topping. This dish is perfect for a cozy family dinner or a potluck gathering, offering a creamy, cheesy sauce that coats every noodle beautifully.
🥘Ingredients
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp mustard powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
- ¼ tsp paprika (optional)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 7-8 minutes. Drain and set aside. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. -
4
Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens. -
5
Stir in the salt, black pepper, garlic powder, and mustard powder. Remove from heat and add the shredded cheeses, stirring until fully melted and smooth. -
6
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing until the noodles are evenly coated. Transfer to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and paprika (if using). Sprinkle evenly over the mac and cheese. -
8
Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Mixing bowl
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Baked Mac and Cheese
1. Can I use pre-shredded cheese instead of block cheese for mac and cheese?
Yes, you can use pre-shredded cheese, but block cheese is generally recommended because it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. If you prefer convenience, pre-shredded cheese will still work—just be mindful of the texture.
2. How can I make my mac and cheese creamier?
For a creamier mac and cheese, try these tips:
– Use a combination of cheeses (like sharp cheddar and Gruyère).
– Add a splash of heavy cream or evaporated milk to the sauce.
– Stir in a little cream cheese or sour cream for extra richness.
– Avoid overcooking the pasta—al dente pasta absorbs sauce better.
3. Can I bake mac and cheese instead of serving it stovetop?
Absolutely! For baked mac and cheese, prepare the sauce as usual, mix it with cooked pasta, and transfer it to a baking dish. Top with breadcrumbs or extra cheese, then bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. This adds a crispy top layer while keeping the inside creamy.
4. How do I prevent my mac and cheese from becoming dry?
To avoid dry mac and cheese:
– Don’t overcook the pasta—it should be al dente.
– Use enough sauce (a good ratio is about 1.5 cups of sauce per 8 oz of pasta).
– If baking, cover the dish with foil for the first 15 minutes to trap moisture.
– Add a splash of milk or broth before reheating leftovers.
5. What’s the best way to reheat mac and cheese without it separating?
Reheat mac and cheese gently to prevent separation:
– Stovetop: Warm it over low heat, stirring in a splash of milk or cream.
– Microwave: Heat in 30-second intervals, stirring between each, and add a little liquid if needed.
– Oven: Cover with foil and bake at 300°F (150°C) until warmed through, adding a bit of milk if it looks dry.
