Get ready to discover the secret to unbelievably creamy baked mac and cheese, the kind that disappears in minutes!
This isn't your average recipe; we're talking about a dish so good, it'll have everyone begging for seconds (and maybe thirds).
Keep reading to unlock the secrets of the effortlessly creamy cheese sauce that makes this mac and cheese a true masterpiece.
Ingredients
For this creamy baked mac and cheese, you're gonna need a few things. First, grab 250g (8 oz) of macaroni – elbows work best, I think.
Now, for the cheesy sauce, get 4 tbsp (60g) of unsalted butter, and about 1/3 cup of all-purpose flour. You'll also want 3 cups of milk – warmed up, if you're feeling fancy! And tons of cheese, of course! I'm talking 2 cups of Gruyere (or cheddar, if you're like me and Gruyere is too expensive) and 1 cup of mozzarella. A great addition to this dish is some chicken and broccoli for a complete one-pot meal.
For seasonings, a little salt is critical; I usually use 3/4 tsp. Garlic powder, onion powder, and mustard powder are the "secret sauce" for extra yum!
Pasta and Topping Prep
Before we dive headfirst into cheesy goodness, let's prep our pasta and topping. I always start by cooking the macaroni – remember to cook it one minute less than what the package says. You don't want mushy noodles! Similar to baked ziti recipes, this dish benefits from perfectly cooked pasta.
Drain the pasta, and then toss it with a tablespoon of butter. This step is important; it helps keep the pasta from getting bloated in the oven. Set the pasta aside to cool while I work on the magical cheese sauce.
Now, for the breadcrumb topping! In a small bowl, I mix together two-thirds of a cup of panko breadcrumbs with two tablespoons of melted butter and a quarter teaspoon of salt. Panko crumbs give the best crunch for a golden-brown lid, but you can use regular breadcrumbs, too! I then set this mixture aside because the next step is cheese sauce!
Cheese Sauce Creation
Now, for the creamy, dreamy sauce — this is where the magic truly happens! I melt butter in a large saucepan (or ovenproof skillet) over medium heat. Then, I whisk in flour and cook for about a minute.
Next, I slowly add warm milk – about a cup at first, mixing to get rid of lumps. Then, I add the rest of the milk. After that, I whisk until it's smooth. Gotta get rid of those lumps!
I stir in salt and any seasonings you're using – like garlic and onion powder. Then, I cook, stirring often, for 5-8 minutes, until the sauce thickens into a cream consistency. I know, I know, patience is hard! You'll be able to see the sauce coats the back of a wooden spoon. Then, I remove it from the heat, and stir in all the cheese, but not so much that it all melts!
Assembly Instructions
With the cheese sauce perfected, assembling this mac and cheese is super easy — no sweat! I'll take you through it. Pour that glorious cheese sauce into the pot with your cooked macaroni. I know, it looks amazing, doesn't it?
Now, stir it all up quickly! You want every single piece of macaroni coated in that creamy, cheesy goodness. Don't be shy; get in there and mix it well. I like to pour it all back into the skillet I used for the sauce, but a baking dish works perfectly too!
Lastly, sprinkle that breadcrumb topping evenly over the mac and cheese. This is what gives it that amazing, delightful crunch! Make sure it's spread out nicely – we want every bite to have a bit of that crispy topping.
Baking and Serving
Once we've assembled it all, it's baking time! I'm thinking 25 minutes at 350°F (180°C) should do the trick. Keep an eye on it – we want a light golden top, not a burnt offering!
Don't over-bake it, because drying out the creamy sauce is the one thing we're trying to avoid. Trust me, it's worth the effort. If you see the top browning too quickly, you could tent some foil over your mac-n-cheese, but just get it off as soon as possible.
Serve it up immediately. I like a sprinkle of parsley for a bit of color – makes it look all fancy and fresh and who doesn't like that? I'm never against serving it with a little hot sauce, but I'm just kidding. Enjoy!
Short Recipe Version
Creamy Baked Mac and Cheese
Prep time: 15 minutes
Cook time: 25 minutes
Serving size: 6
Ingredients:
- 1 lb elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup breadcrumbs
Instructions:
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions.
- Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly until thickened.
- Remove from heat and stir in cheddar cheese, salt, and pepper until melted and smooth.
- Drain macaroni and add it to the cheese sauce, stirring to combine.
- Pour into a greased baking dish. Top with breadcrumbs.
- Bake for 25 minutes, or until golden brown and bubbly.
Nutrition Information (Per Serving – Estimated):
- Calories: 550
- Protein: 25g
- Fat: 35g
- Carbohydrates: 40g