Description: Indulge in the ultimate comfort food experience with this creamy, cheesy baked mac and cheese. This recipe elevates the classic dish with a rich, velvety cheese sauce, perfectly cooked macaroni, and a golden, bubbly topping. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make.
Ingredients:
- 4 cups elbow macaroni, uncooked
- 6 Tablespoons unsalted butter
- 6 Tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 4 cups cheese, shredded and divided (recommended blend: 2 cups sharp cheddar, 1 cup Gruyere, 1 cup Monterey Jack, but see note below for variations)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
Preparation:
Step 1: Preheat oven to 325°F (160°C). Grease a 9” x 13” casserole dish thoroughly with butter; set aside. This prevents the mac and cheese from sticking and ensures easy cleanup. Use a generous amount of butter, especially on the corners and edges.
Step 2: In a large pot, bring a generous amount of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, aiming for al dente. This means the macaroni should be cooked through but still slightly firm to the bite. Overcooked macaroni will become mushy in the baked dish. Drain the macaroni very well, ensuring all excess water is removed. Return the drained macaroni to the pot and set aside.
Step 3: While the macaroni is cooking, prepare the cheese sauce. In a separate, large, heavy-bottomed pot (this helps prevent scorching), melt the butter over medium heat. Once the butter is completely melted and slightly foamy, whisk in the all-purpose flour. Whisk continuously and vigorously for about 1-2 minutes to form a smooth roux. This step is crucial for thickening the sauce and preventing a grainy texture. Cook the roux until it’s lightly golden and smells nutty. Be careful not to burn it.
Step 4: Add the paprika, salt, and pepper to the roux. The paprika adds a subtle smoky flavor and beautiful color. Adjust the salt and pepper to your personal preference, keeping in mind that the cheese will also add saltiness. Gradually pour in the whole milk and heavy whipping cream, whisking constantly to prevent lumps from forming. Continue cooking, stirring frequently, until the sauce is smooth, thickened, and creamy. This should take about 4-6 minutes. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, continue cooking for a bit longer, stirring constantly. If it becomes too thick, add a splash more milk.
Step 5: Remove the pot from the heat. Whisk in 3 cups of the shredded cheese, one handful at a time, ensuring each addition is completely melted before adding more. Continue whisking constantly until all the cheese is melted and the sauce is incredibly smooth and glossy. This step is key to achieving that luxuriously creamy texture. Use a good-quality cheese that melts well for the best results.
Step 6: Pour the cheese sauce over the drained macaroni in the pot. Stir gently but thoroughly to ensure the macaroni is evenly coated in the cheese sauce. Be careful not to overmix, as this can cause the macaroni to break apart.
Step 7: Transfer the macaroni and cheese mixture into the prepared baking dish. Spread it evenly across the dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the macaroni and cheese.
Step 8: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is completely melted, bubbly, and golden brown. Keep a close eye on the mac and cheese towards the end of the baking time to prevent the cheese from burning.
Step 9: Remove the baked mac and cheese from the oven and let it rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly and prevents it from being too runny.
Why You Will Love This Recipe:
This isn’t just another mac and cheese recipe; it’s a journey into cheesy, creamy, comfort food heaven. The combination of different cheeses creates a complex flavor profile that’s both familiar and exciting. The roux-based sauce guarantees a smooth, velvety texture, while the baked top layer provides a delightful golden crust. This recipe is easy to customize to your personal preferences, making it a versatile dish for any occasion. It’s also incredibly satisfying and guaranteed to bring smiles to everyone at the table.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Excellent
- Overall Rating: 5/5 Stars
Serving Suggestions:
- Serve as a side dish to grilled meats, such as steak, chicken, or pork chops.
- Pair it with a crisp green salad for a balanced meal.
- Add some chopped vegetables, such as broccoli or peas, for extra nutrition.
- Serve it alongside BBQ ribs or pulled pork for a classic Southern comfort food feast.
- Garnish with chopped fresh herbs, such as parsley or chives, for added flavor and visual appeal.
- Serve as a main course with a side of garlic bread.
Tips:
- Use high-quality cheese for the best flavor and melting properties.
- Grate your own cheese from a block instead of using pre-shredded cheese, as it melts more smoothly and doesn’t contain cellulose that can prevent proper melting.
- Don’t overcook the macaroni, as it will become mushy during baking.
- Adjust the amount of cheese and spices to your personal preferences.
- For a richer flavor, use a combination of cheeses, such as cheddar, Gruyere, Monterey Jack, and Parmesan.
- If the cheese sauce becomes too thick, add a splash of milk to thin it out.
- If you want to add some extra flavor, try adding a pinch of nutmeg or a dash of hot sauce to the cheese sauce.
- To prevent the cheese from burning on top, cover the baking dish with aluminum foil during the last 5-10 minutes of baking.
- Leftover mac and cheese can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information: (Approximate, per serving, based on recipe using whole milk, heavy cream, and suggested cheese blend)
- Calories: 650
- Protein: 30g
- Sodium: 800mg
Conclusion:
This Ultimate Creamy Baked Mac and Cheese recipe is a guaranteed winner. It’s a comforting, crowd-pleasing dish that’s perfect for any occasion. With its rich, velvety cheese sauce, perfectly cooked macaroni, and golden, bubbly topping, this mac and cheese is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food indulgence!
Questions and Answers about this Recipe:
Q1: Can I use different types of cheese in this recipe?
A1: Absolutely! This recipe is very flexible when it comes to cheese. While I recommend a blend of cheddar, Gruyere, and Monterey Jack for a balanced flavor and good melting properties, you can experiment with other cheeses to suit your taste. Consider adding some Parmesan cheese for a sharper, more nutty flavor, or try using Pepper Jack for a little bit of spice. Just be sure to choose cheeses that melt well. Avoid cheeses like feta or goat cheese, which don’t melt smoothly and can become grainy.
Q2: Can I make this mac and cheese ahead of time?
A2: Yes, you can definitely prepare this mac and cheese in advance. You can assemble the mac and cheese in the baking dish, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, remove the plastic wrap and bake as directed. You may need to add a few extra minutes to the baking time if the mac and cheese is cold from the refrigerator. Alternatively, you can cook the macaroni and prepare the cheese sauce separately ahead of time. Store them in separate containers in the refrigerator, and then combine them and bake as directed when you’re ready to serve.
Q3: Can I freeze this mac and cheese?
A3: While it’s possible to freeze this mac and cheese, the texture may change slightly after thawing. The cheese sauce can sometimes become a bit grainy. To freeze, allow the baked mac and cheese to cool completely, then cut it into individual portions or leave it whole in the baking dish. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, transfer the mac and cheese to the refrigerator overnight. Reheat in the oven or microwave.
Q4: How can I prevent the cheese sauce from becoming grainy?
A4: A grainy cheese sauce is usually caused by overheating the cheese or using cheese that doesn’t melt well. To prevent this, make sure to use good-quality cheese that’s been freshly grated from a block. Avoid pre-shredded cheese, as it contains cellulose that can interfere with melting. Also, be sure to melt the cheese over low heat and whisk constantly to prevent it from overheating. Remove the pot from the heat as soon as the cheese is melted. Adding a small amount of cream cheese to the sauce can also help to prevent graininess.
Q5: Can I add a topping to this mac and cheese other than just cheese?
A5: Absolutely! There are many delicious toppings you can add to this mac and cheese. A classic option is breadcrumbs. Simply toss some breadcrumbs with melted butter and sprinkle them over the top of the mac and cheese before baking. You can also add crumbled bacon, crispy fried onions, or chopped fresh herbs. For a spicier kick, try adding some diced jalapeños or a sprinkle of red pepper flakes. The possibilities are endless!
