Baked Mac and Cheese is a creamy, cheesy hug in a bowl. With baked pasta covered in a golden, crispy topping, it’s the ultimate comfort food!
Who can resist that cheesy goodness? I love serving it with a side salad to feel a bit fancy while I enjoy every cheesy bite. Yum!
Ingredients & Substitutions
Elbow Macaroni: This pasta shape is great for soaking up the cheese sauce. If you need a substitute, try shells, penne, or fusilli for a fun twist.
Whole Milk: The milk is essential for a creamy sauce. You can use 2% milk or even non-dairy milk like almond or oat milk, but the final texture may vary slightly.
Cheddar Cheese: Sharp cheddar adds a rich flavor. Feel free to mix it with mild cheddar, mozzarella, or even a pepper jack for a kick.
Gruyère Cheese: This cheese adds depth. If you can’t find Gruyère, gouda or fontina are good choices that still melt beautifully.
Panko Breadcrumbs: They give a delightful crunch on top. If you don’t have panko, crushed crackers or regular breadcrumbs work, though they won’t be as crispy.
How Do You Make a Perfect Cheese Sauce?
Making cheese sauce can be tricky, but it’s the heart of mac and cheese! Here’s how you do it right:
- Start with a roux: Melt butter, then whisk in flour and cook for 1-2 minutes without browning it.
- Slowly add milk: Whisk continuously to avoid lumps. It helps to use warm milk for faster thickening.
- Thicken the sauce: Cook it until it coats the back of a spoon—this usually takes about 5-7 minutes.
- Add cheese off heat: Stir in cheeses until they melt smoothly into the sauce to avoid a clumpy texture.
Taking these steps will give you a velvety sauce that’s perfect for coating the macaroni! Enjoy the process!
How to Make Baked Mac And Cheese
Ingredients You’ll Need:
For the Pasta:
- 1 lb elbow macaroni (or similar pasta)
For the Cheese Sauce:
- 4 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups sharp cheddar cheese, shredded
- 1 1/2 cups Gruyère cheese, shredded (optional, for extra creaminess)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp Dijon mustard (optional, adds depth)
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 25 minutes for baking, plus an optional extra few minutes under the broiler for that perfect golden crust. Altogether, you’re looking at about 45 minutes from start to finish for a delicious, comforting meal.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
First, preheat your oven to 375°F (190°C). While it’s heating, grease a 9×13 inch baking dish with butter or non-stick spray to ensure nothing sticks later on.
2. Cook the Pasta:
Now, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s just al dente, usually about 1-2 minutes less than what it says. Drain the pasta and set it aside.
3. Make the Roux:
In a large saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, to create a roux. Be careful not to let it brown.
4. Create the Cheese Sauce:
Gradually pour in the milk as you whisk to avoid any lumps. Continue to cook, stirring often, until the sauce thickens and can coat the back of a spoon, which should take about 5-7 minutes.
5. Add the Cheese:
Once the sauce is nice and thick, remove it from the heat. Stir in the salt, pepper, garlic powder, Dijon mustard, and the cheeses—making sure to reserve about 1 cup of cheese for topping. Mix until everything is melted and smooth.
6. Combine Pasta and Sauce:
Now, add the drained macaroni to the cheese sauce and stir well until every piece of pasta is coated in that delicious cheesy goodness.
7. Transfer to Baking Dish:
Carefully spoon the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
8. Prepare the Topping:
In a small bowl, mix together the panko breadcrumbs with the reserved cheese. Sprinkle this mixture evenly over the mac and cheese to create a crunchy topping.
9. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes. You want the topping to turn golden brown and crispy!
10. Optional Broil for Extra Crisp:
If you like, you can place it under the broiler for 1-2 minutes for an extra-brown topping. Just watch it closely to prevent burning.
11. Let it Rest and Serve:
Once baked, remove the dish from the oven and let it sit for about 5 minutes before serving. This helps it set a bit. Garnish with fresh thyme sprigs if you’d like.
Enjoy your creamy, cheesy baked mac and cheese with that perfectly crispy topping—it’s sure to be a hit!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular elbow macaroni with gluten-free pasta. Just keep an eye on the cooking time, as gluten-free pasta can cook faster or slower depending on the brand.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! Just ensure that the cheeses used are rennet-free. Many brands offer vegetarian options, so check the labels while shopping!
Can I Freeze Leftover Baked Mac And Cheese?
Yes, you can freeze baked mac and cheese! Just allow it to cool completely, then transfer it to an airtight container or freezer bag. It will last for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the Best Way to Reheat Leftovers?
The best way to reheat mac and cheese is in the oven. Preheat the oven to 350°F (175°C), place the mac and cheese in a covered dish, and bake for about 20-25 minutes or until warmed through. You can add a splash of milk or cream before reheating for extra creaminess!
