BEST BAKED MAC AND CHEESE

Is there anything more soul-satisfying than a bubbling dish of golden, cheesy perfection? Forget the boxed stuff; we’re diving headfirst into a Baked Mac and Cheese experience that will redefine your comfort food game forever, with a promise of creamy, cheesy goodness in every single bite!

Gather Your Ingredients

For the Macaroni:

• 1 pound elbow macaroni
• 4 quarts water
• 1 tablespoon salt

For the Cheese Sauce:

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but trust me!)
• 4 cups shredded cheddar cheese (sharp or medium, your preference)
• 2 cups shredded Gruyere cheese (for extra flavor and meltiness)
• 1 cup shredded Monterey Jack cheese (for stretch!)

For the Topping (Optional but Recommended):

• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese

Let’s Get Cheesy: Step-by-Step Instructions

Part 1: Cooking the Macaroni

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt and the elbow macaroni.
3. Cook according to package directions, but aim for al dente (slightly firm to the bite). This prevents mushy mac and cheese.
4. Drain the macaroni well and set aside.

Part 2: Making the Cheese Sauce (The Heart of the Matter!)

1. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
2. Whisk in 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken our sauce. Don’t let it brown!
3. Gradually whisk in 4 cups of whole milk, making sure to incorporate it smoothly to avoid lumps.
4. Bring the mixture to a simmer, stirring constantly. It will start to thicken.
5. Once the sauce has thickened enough to coat the back of a spoon (about 5-7 minutes), remove from heat.
6. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg (if using).
7. Add the shredded cheddar cheese, Gruyere cheese, and Monterey Jack cheese, one handful at a time, stirring until each addition is completely melted and smooth before adding the next. This ensures a velvety, lump-free sauce.

Part 3: Assembling and Baking

1. Preheat your oven to 350°F (175°C).
2. Add the cooked macaroni to the cheese sauce and stir gently to combine, making sure all the macaroni is coated in cheesy goodness.
3. Pour the mac and cheese into a greased 9×13 inch baking dish.

Part 4: The Crunchy Topping (Optional, but Amazing)

1. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese.
2. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Part 5: Baking to Golden Perfection

1. Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
2. Let the mac and cheese rest for 5-10 minutes before serving. This allows it to set up slightly.

Troubleshooting the Cheese Sauce: No More Lumps!

Okay, let’s be real. Cheese sauce can be tricky. Lumps happen! Here’s how to prevent (and fix) them:

• Prevention is Key: Whisk the flour into the melted butter thoroughly and cook it for the full 1-2 minutes. This cooks out the starchy flavor and helps the roux form properly.
• Low and Slow: Don’t rush the process. Keep the heat at medium or medium-low to prevent scorching and lumps.
• Whisk, Whisk, Whisk: Constant whisking is your best friend.
• If Lumps Appear: Don’t panic! Remove the saucepan from the heat and whisk vigorously. If that doesn’t work, try using an immersion blender to smooth out the sauce. As a last resort, you can strain the sauce through a fine-mesh sieve.

Cheese Variations: Get Creative!

This recipe is a blank canvas! Feel free to experiment with different cheeses to create your perfect blend. Here are some ideas:

• Smoked Gouda: Adds a smoky depth of flavor.
• Fontina: Melts beautifully and has a nutty flavor.
• Pepper Jack: For a spicy kick!
• White Cheddar: For a milder, creamier flavor.
• Provolone: Adds a nice stringy texture.

Remember, you can also add a touch of cream cheese for extra creaminess and tang.

Spice It Up: Flavor Boosters

Want to take your baked mac and cheese to the next level? Try adding some of these flavor boosters:

• Bacon: Cooked and crumbled bacon is always a winner.
• Jalapeños: For a spicy kick.
• Caramelized Onions: Adds a sweet and savory flavor.
• Roasted Vegetables: Broccoli, cauliflower, or bell peppers add nutrients and flavor.
• Hot Sauce: A dash of your favorite hot sauce adds a little zing.

Make It a Meal: Protein Power

Turn your baked mac and cheese into a complete meal by adding some protein:

• Shredded Chicken: Rotisserie chicken is a quick and easy option.
• Pulled Pork: Adds a smoky and savory flavor.
• Ground Beef: Browned and drained ground beef is a classic addition.
• Lobster: For a decadent treat!

Serving Suggestions: Complete the Feast

Baked mac and cheese is delicious on its own, but it’s even better with some sides. Here are some suggestions:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the mac and cheese.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts are all great choices.
• Coleslaw: A creamy coleslaw adds a tangy flavor.
• Cornbread: A classic Southern side dish.

Make-Ahead Magic: Prep Like a Pro

Want to get ahead of the game? You can assemble the baked mac and cheese up to 24 hours in advance. Simply prepare the macaroni, cheese sauce, and topping, assemble in the baking dish, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove from the refrigerator 30 minutes before baking and bake as directed, adding a few extra minutes if needed to ensure it’s heated through.

Storing Leftovers: Cheesy Bliss Tomorrow

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave in 30-second intervals, stirring in between. You may need to add a splash of milk to rehydrate the mac and cheese if it’s dried out.

Related Recipes You’ll Love

If you love this Baked Mac and Cheese, you might also enjoy these delicious recipes:

• Southern Chicken Spaghetti Casserole
• Southern Cheesy Chicken Spaghetti Casserole
• Garlic Parmesan Pasta Yeem
• Garlic Parmesan Chicken Pasta!
• Garlic Butter Chicken Mac
• Bbq Chicken Mac

A Final Word: Embrace the Cheese

There you have it! Your guide to the ultimate Baked Mac and Cheese. Don’t be afraid to experiment, have fun, and most importantly, embrace the cheese! This recipe is all about creating a dish that brings you comfort and joy. So, gather your ingredients, preheat your oven, and get ready to experience mac and cheese like never before.

Lady Maria

Best Baked Mac and Cheese

This baked mac and cheese recipe is a comforting and delicious dish that will redefine your comfort food game. It features a creamy, cheesy sauce made with cheddar, Gruyere, and Monterey Jack cheeses, topped with a crispy panko breadcrumb topping and baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 4 quarts water
• 1 tablespoon salt
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 cups shredded cheddar cheese
• 2 cups shredded Gruyere cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese

Equipment

• Large Pot
• Colander
• Large saucepan or Dutch oven
• whisk
• measuring cups and spoons
• 9×13 inch baking dish
• small bowl
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. Bring 4 quarts of water to a rolling boil in a large pot.
3. Add 1 tablespoon of salt and the elbow macaroni.
4. Cook according to package directions, but aim for al dente.
5. Drain the macaroni well and set aside.
6. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
7. Whisk in 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
8. Gradually whisk in 4 cups of whole milk, making sure to incorporate it smoothly to avoid lumps.
9. Bring the mixture to a simmer, stirring constantly. It will start to thicken.
10. Once the sauce has thickened enough to coat the back of a spoon, remove from heat.
11. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
12. Add the shredded cheddar cheese, Gruyere cheese, and Monterey Jack cheese, one handful at a time, stirring until each addition is completely melted and smooth before adding the next.
13. Add the cooked macaroni to the cheese sauce and stir gently to combine, making sure all the macaroni is coated in cheesy goodness.
14. Pour the mac and cheese into a greased 9×13 inch baking dish.
15. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese.
16. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
17. Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
18. Let the mac and cheese rest for 5-10 minutes before serving.

Notes

For a smoother cheese sauce, add the cheese gradually and stir constantly until melted. If lumps appear, remove from heat and whisk vigorously, use an immersion blender, or strain the sauce. You can assemble the mac and cheese ahead of time and refrigerate for up to 24 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.