mac and cheese recipe
The Best mac and cheese recipe
I also appreciate that this mac and cheese is a little more wholesome than some of the boxed versions out there. I use whole milk and real cheese, which gives it a richer taste and a better nutritional profile. Adding a little Greek yogurt or pureed cauliflower sneaks in some extra protein and veggies without anyone noticing, which is a win in my book. It’s filling enough to be a main dish but light enough that it doesn’t leave you feeling weighed down. Plus, leftovers reheat beautifully, so it’s perfect for meal prep or those nights when you just don’t feel like cooking.
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 dinner or as a side for your favorite meals.
🥘Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳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 make a roux. -
4
Gradually pour in the milk and heavy cream while whisking continuously to avoid 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 cheddar and Gruyère cheeses, stirring until fully melted. -
6
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, then transfer to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. 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
📊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 for better meltability and flavor. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. If using pre-shredded, mix it with a little cornstarch to help it melt smoothly.
2. How do I prevent my mac and cheese from becoming dry?
To avoid dry mac and cheese, ensure you don’t overcook the pasta—it should be al dente. Also, make sure your cheese sauce is creamy and well-seasoned before combining it with the pasta. Adding a splash of pasta water or milk when reheating can help restore moisture.
3. Can I make mac and cheese ahead of time and bake it later?
Absolutely! You can assemble the mac and cheese in a baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will start cold. For best results, let it sit at room temperature for 30 minutes before baking.
4. What’s the best cheese blend for mac and cheese?
A classic blend includes sharp cheddar for tang, Gruyère or Monterey Jack for creaminess, and a little Parmesan for depth. Avoid overly mild cheeses, as they can result in a bland flavor. Experiment with combinations like pepper jack for a kick or Gouda for a smoky twist.
5. How do I make my mac and cheese extra creamy?
For ultra-creamy mac and cheese, use a roux-based sauce (butter and flour) as the base, then gradually whisk in warm milk. Add the cheese off the heat to prevent separation, and stir in a small amount of cream cheese or American cheese for extra silkiness. Avoid high heat after adding cheese to maintain smoothness.
