Baked Mac and Cheese is a warm and cheesy hug in a bowl! Creamy pasta covered in golden brown cheese makes this dish super comforting. It’s perfect for kids and adults alike!
I love how easy it is to make! Just mix everything together, pop it in the oven, and wait for that yummy smell to fill the house. Plus, who doesn’t love cheese? 🧀
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta choice for mac and cheese! If you don’t have it, feel free to use other short pasta like shells, penne, or even fusilli. They all hold cheese sauce well!
Cheddar Cheese: Sharp cheddar gives the dish a bold flavor. However, you can mix it up with mild cheddar, gouda, or even pepper jack for a kick! I often blend different cheeses for a more complex taste.
Mozzarella Cheese: Mozzarella adds stretchiness. If you can’t find it, try Monterey Jack or even Provolone. They will give you a similar gooey texture.
Milk: Whole milk makes it extra creamy! If you want a lighter option, skim or almond milk work too. Just know that the texture might change slightly.
Butter & Flour: This combo creates a roux, which thickens your cheese sauce. You can use olive oil or a gluten-free flour blend if you have dietary restrictions!
What’s the Best Way to Create a Creamy Cheese Sauce?
The key to a smooth cheese sauce is in the roux and diligence while stirring. Start by melting the butter slowly and then whisking in the flour to create a paste.
- Stir the roux for a minute or two until golden to get rid of the raw flour taste.
- Pour in the milk gradually while whisking continuously. This helps prevent lumps from forming.
- Keep stirring as the mixture thickens. The sauce should coat the back of a spoon when ready!
- Remove from heat before adding your cheese so it doesn’t clump. Stir until fully melted for a luscious sauce!
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How to Make Baked Mac and Cheese
Ingredients You’ll Need:
For the Pasta:
- 8 oz elbow macaroni
For the Cheese Sauce:
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 1/2 cups milk (whole or 2%)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
For Seasoning:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for topping)
- 1/2 teaspoon dried parsley or fresh chopped parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30-40 minutes in total to bake. You’ll spend some time cooking the macaroni and making the cheese sauce before baking it all together, which makes it easy and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s happening, light grease a 9×13-inch baking dish to prevent sticking.
2. Cook the Macaroni:
In a large pot, bring salted water to a boil. Add your elbow macaroni and cook according to the package instructions until it’s al dente. Drain the pasta and set it aside for later.
3. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth to create a roux. Cook it for about 1-2 minutes, stirring constantly until it starts to bubble.
4. Add the Milk:
Slowly pour in the milk while continuously whisking to avoid lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon—this may take about 5-7 minutes.
5. Mix in the Cheese:
Remove the saucepan from heat and stir in 2 1/2 cups of shredded cheddar cheese and 1 1/2 cups of mozzarella cheese. Keep stirring until it’s melted and smooth. Adding salt and pepper will enhance the flavor.
6. Combine with Pasta:
Fold the cooked macaroni into the cheese sauce until every piece is deliciously coated!
7. Prepare for Baking:
Transfer the mac and cheese mixture to the greased baking dish and spread it evenly. Don’t forget to sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of mozzarella on top, along with a bit of paprika for color.
8. Bake It:
Put the dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is beautifully melted and golden brown.
9. Cool and Garnish:
Once it’s done, remove it from the oven and let it cool for a few minutes. Before serving, sprinkle with fresh or dried parsley for a lovely touch.
Enjoy this creamy, cheesy baked mac and cheese with its beautifully golden crispy top!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is the classic choice, you can use other short pasta shapes like shells, penne, or rotini. They all work well to hold the cheesy sauce!
What Can I Substitute for Cheddar Cheese?
If you’re not a fan of cheddar, feel free to swap it out for other cheeses like gouda, havarti, or pepper jack for a spicy kick. Just make sure to keep a good melting cheese for the best results!
Can I Make This Recipe Gluten-Free?
Yes, you can! Just use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for the roux. It should turn out just as creamy and delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through, adding a splash of milk if the sauce seems too thick.
