Baked Mac and Cheese
User Reviews
5.0
114 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
10 people
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Calories
677 kcal
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Course
Main Course
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Cuisine
American
Baked Mac and Cheese
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This Baked Mac and Cheese recipe is easy to make with a creamy 3-cheese blend and perfectly cooked macaroni.
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Ingredients
- 1 lb. elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 1 ½ cups heavy cream
- 2 ½ cups milk
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon each: onion powder, pepper
- 3 cups cheddar shredded
- 2 cups gruyere shredded
- 1 cup gouda shredded
Instructions
- Preheat oven to 325° F. Measure out ingredients before beginning.
- Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.)
- Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
- Add the seasonings and hot sauce to the sauce. Remove from heat.
- Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
- Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
- Bake for 20 minutes. If desired, broil at 450 for 3 minutes to brown the top. Serve!
Notes
- Cheese:
- More Pro Tips:
- Storage:
- Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.
- Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey's Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank's hot sauce.
- Make sure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Pasta shells also make a great choices for this recipe instead of macaroni.
- The hot sauce and mustard powder are flavor enhancers and can't be tasted outright. The hot sauce doesn't make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
- 📘 Find this recipe on page 210 of my 2nd cookbook, Let's Eat!
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don't restore quite back to their original consistency.
Nutrition Information
Show Details
Calories
677kcal
(34%)
Carbohydrates
42g
(14%)
Protein
27g
(54%)
Fat
44g
(68%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
694mg
(29%)
Potassium
294mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1454IU
(29%)
Vitamin C
1mg
(1%)
Calcium
661mg
(66%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 694mg | 29% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 661mg | 66% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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