Dive into a bowl of pure comfort with this classic baked Mac and Cheese recipe. Featuring tender macaroni coated in a rich, creamy, and cheesy sauce, it's the ultimate crowd-pleaser for any occasion.
Ingredients
Directions
Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
Make the Roux: While the pasta cooks, melt ½ cup butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
Add Milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and thickened, about 5-7 minutes.
Season: Remove the saucepan from the heat. Stir in the salt, black pepper, ground mustard (if using), and cayenne pepper (if using).
Add Cheese: Add 3 cups of the sharp cheddar cheese and 1 cup of the Gruyere/Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.
Assemble and Bake: Pour half of the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle with half of the remaining shredded cheese (1 cup cheddar, ½ cup Gruyere/Monterey Jack). Pour the remaining mac and cheese over the top and sprinkle with the rest of the cheese.
Optional Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the top of the mac and cheese.
Bake: Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
Serve: Let stand for a few minutes before serving. Enjoy hot!
Classic Baked Mac and Cheese Recipe
Serves: 6 People
Prepare Time: 20
Cooking Time: 25
Calories: 550
Difficulty:
Easy
Dive into a bowl of pure comfort with this classic baked Mac and Cheese recipe. Featuring tender macaroni coated in a rich, creamy, and cheesy sauce, it's the ultimate crowd-pleaser for any occasion.
Ingredients
Directions
Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
Make the Roux: While the pasta cooks, melt ½ cup butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
Add Milk: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and thickened, about 5-7 minutes.
Season: Remove the saucepan from the heat. Stir in the salt, black pepper, ground mustard (if using), and cayenne pepper (if using).
Add Cheese: Add 3 cups of the sharp cheddar cheese and 1 cup of the Gruyere/Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.
Assemble and Bake: Pour half of the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle with half of the remaining shredded cheese (1 cup cheddar, ½ cup Gruyere/Monterey Jack). Pour the remaining mac and cheese over the top and sprinkle with the rest of the cheese.
Optional Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the top of the mac and cheese.
Bake: Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
Serve: Let stand for a few minutes before serving. Enjoy hot!
