Why You’ll Love This Recipe
- Creamy and Cheesy: This macaroni and cheese is the epitome of comfort food, with a rich, creamy sauce that coats every noodle.
- Easy to Make: With simple steps and readily available ingredients, you can whip up this dish in no time.
- Family Favorite: Kids and adults alike will love the comforting taste and texture of this classic dish.
- Customizable: Easily adapt the recipe to suit your taste with different cheeses or added ingredients.
- Perfect for Gatherings: Great for potlucks, family dinners, or any occasion that calls for a comforting, crowd-pleasing dish.
Ingredients & Preparation Notes
- Elbow Macaroni: Choose a high-quality pasta that cooks to a firm al dente texture. Cook it just shy of al dente since it will continue cooking in the oven.
- Butter: Unsalted butter is preferred for better control over the saltiness of the dish.
- Flour: All-purpose flour works well for thickening the cheese sauce.
- Milk and Heavy Cream: Whole milk and heavy cream create a rich, creamy base for the sauce. For a lighter version, you can use 2% milk and half-and-half, though the texture will be less rich.
- Cheese: A blend of sharp cheddar, Gruyere, and Parmesan gives a complex flavor. Shred your own cheese for the best melt and flavor.
- Breadcrumbs: Panko breadcrumbs provide a crispier topping, but regular breadcrumbs can be used if preferred.
- Spices: Mustard powder, garlic powder, onion powder, and cayenne pepper add depth to the cheese sauce. Adjust the cayenne to your heat preference.
Professional Tips & Techniques
- Roux Mastery: The key to a smooth cheese sauce is a well-made roux. Cook the butter and flour mixture for at least 2 minutes to remove the raw flour taste and ensure a smooth texture.
- Temperature Control: Gradually add the milk and cream to the roux while whisking constantly to prevent lumps. Keep the heat at medium to avoid scorching the sauce.
- Cheese Melting: Remove the saucepan from heat before adding the cheese to prevent the sauce from breaking. Stir until the cheese is fully melted and incorporated.
- Golden Topping: For an extra crispy topping, broil the macaroni and cheese for the last 2-3 minutes of baking, but watch it closely to avoid burning.
- Resting Time: Allow the dish to rest for 5 minutes after baking to let the sauce thicken slightly and make serving easier.
Recipe Variations
- Bacon and Jalapeño: Add cooked, crumbled bacon and diced jalapeños to the macaroni mixture for a spicy, smoky twist.
- Lobster Mac and Cheese: Mix in chunks of cooked lobster meat for a luxurious version of this classic dish.
- Vegetarian Delight: Incorporate sautéed spinach, mushrooms, or broccoli for added nutrition and flavor.
- Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend for the roux to make this dish suitable for those avoiding gluten.
- Buffalo Chicken: Stir in shredded, cooked chicken tossed in buffalo sauce for a spicy kick.
- Vegan Version: Use a vegan cheese sauce made from cashews and nutritional yeast, and choose a vegan pasta.
- Smoked Gouda and Ham: Substitute some of the cheddar with smoked Gouda and add diced ham for a smoky, savory flavor.
- Herb Infusion: Add fresh herbs like thyme or rosemary to the cheese sauce for an aromatic touch.
Serving Suggestions
- Family Dinner: Serve this creamy baked macaroni and cheese as a main course with a side of roasted vegetables or a simple green salad.
- Potluck Favorite: Bring it to a potluck or barbecue as a crowd-pleasing side dish that pairs well with grilled meats.
- Comforting Lunch: Enjoy leftovers for lunch, reheated in the oven or microwave for a quick and satisfying meal.
- Elegant Dinner: For a more upscale presentation, serve individual portions in ramekins, topped with a sprinkle of fresh herbs.
- Holiday Side Dish: This dish makes a great addition to holiday meals, complementing traditional fare like ham or turkey.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing: You can freeze this dish before baking. Assemble the macaroni and cheese in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
- Make-Ahead: Prepare the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
- Reheating Tips: For best results, reheat in the oven rather than the microwave to maintain the texture of the topping.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can assemble the dish up to 24 hours in advance and refrigerate it. Add extra baking time if starting from cold.
Q: What can I substitute for Gruyere cheese?
You can use Swiss cheese or another melty cheese like mozzarella as a substitute for Gruyere.
Q: How do I prevent the sauce from breaking?
Remove the saucepan from heat before adding the cheese, and stir until fully melted. Adding cheese gradually can also help.
Q: Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, freshly shredded cheese melts better and has a smoother texture in the sauce.
Q: How do I know when the macaroni and cheese is done baking?
The dish is done when the top is golden brown and the sauce is bubbling around the edges. It should reach an internal temperature of 165°F (74°C).
Q: Can I add more vegetables to this recipe?
Yes, you can mix in cooked vegetables like broccoli, spinach, or peas before baking for added nutrition and flavor.
Q: Is there a way to make this dish lighter?
You can use 2% milk and half-and-half instead of whole milk and heavy cream for a lighter version, though the texture will be less creamy.
Q: What if I don’t have breadcrumbs for the topping?
You can use crushed crackers, crushed potato chips, or even more shredded cheese as a topping if you don’t have breadcrumbs.
Conclusion
This creamy baked macaroni and cheese recipe is a testament to the comfort and joy that a well-made dish can bring. With its rich, cheesy sauce and perfectly baked topping, it’s sure to become a staple in your meal rotation. Give it a try and share your experience on social media or leave a comment below.
Enjoy the warmth and satisfaction of this classic comfort food, and don’t forget to serve it with a side of your favorite vegetables for a complete meal.
Creamy Baked Macaroni and Cheese
Equipment
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- 9x13-inch baking dish
- Whisk
- Mixing bowls
Ingredients
- 1 pound elbow macaroni cooked to al dente
- 4 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 2 1/2 cups milk whole milk preferred
- 1 cup heavy cream
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional, for a bit of heat
- 3 cups sharp cheddar cheese shredded
- 1 cup Gruyere cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 cup breadcrumbs panko preferred
- 2 tablespoons butter melted, for breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large pot of boiling salted water, cook the macaroni until al dente, about 6-8 minutes. Drain and set aside.
- In a separate large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly to avoid burning.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Add mustard powder, garlic powder, onion powder, and cayenne pepper. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Remove the saucepan from heat. Stir in 2 cups of cheddar cheese, all of the Gruyere, and half of the Parmesan until melted and smooth.
- Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish.
- In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture over the macaroni, then top with the remaining cheddar and Parmesan cheeses.
- Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.
