Baked Mac and Cheese

Short description

A comforting, baked macaroni and cheese featuring a creamy, rich cheese sauce enveloping tender pasta, all finished with a golden, bubbly crust—classic comfort food at its best.

Why You’ll Love This Recipe

• Irresistibly creamy and cheesy with a satisfying, crispy top.

• Flexible: great as a main or side dish, and easy to make ahead for busy days or gatherings.

• Customizable—adaptable to different cheeses and toppings to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Elbow macaroni

• Unsalted butter (for the roux and for mixing with pasta)

• All-purpose flour

• Milk (whole milk recommended for richness)

• Salt and pepper (plus optional spices like paprika or nutmeg)

• Shredded cheddar cheese (plus extra for topping)

• Optional: Monterey Jack, Gruyère, Fontina, or Mozzarella for variation

• Optional topping: breadcrumbs, panko, or crushed crackers (tossed with butter)

directions

1. Cook elbow macaroni until al dente; drain and toss with a bit of butter to prevent sticking.

2. Preheat your oven (typically between 175 °C/350 °F and 190 °C/375 °F depending on recipe style).

3. In a saucepan, melt butter and whisk in flour to create a roux. Cook briefly without browning.

4. Slowly whisk in milk; cook until thickened to a creamy consistency.

5. Season with salt, pepper, and any desired spices.

6. Stir in shredded cheese until melted and sauce is smooth.

7. Toss sauce with pasta and transfer to a buttered baking dish.

8. Top with extra cheese or breadcrumb mixture (breadcrumbs mixed with melted butter).

9. Bake uncovered until bubbly and golden—generally 25–35 minutes—then broil for 2–3 minutes for a crisp top, if desired.

Servings and timing

• Servings: Yields approximately 6 to 12 servings depending on portion size and recipe version.

• Prep time: 25 minutes

• Cook time: 25–35 minutes, plus optional broiling (2–3 minutes)

• Total time: 50–60 minutes

Variations

• Cheese blends: Mix cheddar with Gruyère, Fontina, Monterey Jack, or Mozzarella for new flavor profiles.

• Toppings: Use panko breadcrumbs, crushed crackers, or crispy onions for added texture.

• Spiced-up: Add paprika, cayenne pepper, mustard powder, or a dash of hot sauce for subtle heat.

• Protein add-ins: Stir in diced ham, cooked chicken, or bacon for a heartier dish.

storage/reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.

• Freezing: Freeze assembled (unbaked) mac and cheese for up to 3 months; thaw overnight before baking.

• Reheating: For refrigerated portions, add a splash of milk to moisten, then reheat in microwave or bake covered at 175 °C/350 °F for 15–20 minutes until hot and creamy. For best results, add extra cheese sauce or milk before reheating.

FAQs

What’s the best way to prevent soggy pasta if making ahead?

Undercook the pasta slightly (by a couple minutes), rinse with cold water, and coat with butter—this prevents over-softening when baking later.

Can I assemble the dish the night before and bake later?

Absolutely. Assemble, cover, and refrigerate—baking the next day (allow for a few extra minutes to heat through) preserves flavor and reduces day‑of stress.

How long does it take to bake straight from the fridge?

From cold, plan for about 30–40 minutes at 175 °C/350 °F, plus an extra 5–10 minutes if adding breadcrumbs on top or if deeply chilled.

Can I freeze baked mac and cheese?

Yes—freeze it unbaked; thaw completely before baking. If baking from frozen, add 10–15 minutes to the bake time.

What is the best cheese to use?

Cheddar provides classic flavor, but combining with Gruyère, Fontina, or Monterey Jack adds depth and creaminess.

Should I grate cheese myself or use pre-shredded?

Shredding cheese from a block melts more smoothly—pre-shredded cheeses often contain additives that hinder melting.

What’s the ideal texture for the roux?

Cook the roux until just bubbly (1–2 minutes)—avoid browning to preserve a smooth, pale sauce without a floury taste.

Any tips to avoid a dry result?

Use a proper roux with enough milk, cook pasta al dente, fully coat noodles with sauce, and bake uncovered only briefly or serve immediately after baking.

Can I add extras like veggies or meat?

Yes, add cooked meats, vegetables like spinach or peppers, or flavor boosters like hot sauce or herbs to tailor it to your taste.

What’s the best way to reheat leftovers?

Reheat in microwave or oven with a bit of milk or extra cheese sauce. Baking covered at 175 °C/350 °F for 15–20 minutes works well; garnish with fresh cheese if desired.

Conclusion

This Baked Mac and Cheese is a beloved classic—rich, creamy, and warmly nostalgic. Its flexibility makes it perfect for easy weeknight dinners or festive gatherings. Whether you stick with the traditional cheddar or customize with creative cheeses and toppings, this dish delivers comforting satisfaction every time.

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