Baked Mac and Cheese
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6
-
Calories
1021 kcal
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Course
Side Dish, Main Course
-
Cuisine
American
Baked Mac and Cheese
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This baked mac and cheese recipe is classic comfort food at its best!
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Ingredients
- 1 pound (453g) elbow macaroni
- ⅓ cup (76g) butter
- ½ cup (63g) flour
- 2 ½ cups (591ml) milk
- 1 cup (236ml) heavy cream
- 2 ¾ cups (300g) cheddar cheese reserve ¼ cup for topping
- 2 ¼ cups (225g) gruyere reserve ¼ cup for topping
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F / 174 degrees C and cook the elbow macaroni according to the package directions.
- In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and stir until incorporated. Cook for 2 minutes to help eliminate the raw flower taste.
- Slowly add the milk, whisking constantly until the mixture is creamy and thick.
- Add in the heavy cream, paprika, cheddar cheese and gruyere (reserving some of each cheese for the topping). Stir until the cheese is melted, then turn off the heat.
- Drain the water from the pasta and transfer the cooked pasta to the sauce mixture and stir well to combine.
- Transfer the cheesy pasta to a baking pan and top with the remaining cheese.
- Bake for 10 minutes or until golden and bubbly on top.
Equipments used:
Notes
- Cook the pasta al dente to prevent it from becoming overly soft and mushy when baked in the cheese sauce.
- Mixing different types of cheeses adds depth and complexity to the dish. Cheddar and gruyere are a classic combination, but feel free to experiment with other cheeses like Monterey Jack, fontina, or Parmesan to create your own unique flavor profile.
- Pre-shredded cheese often contains additives to prevent clumping, which can affect the texture of the sauce. For the creamiest results, grate the cheese yourself from a block or wheel.
- When preparing the roux (butter and flour mixture), cook it over medium heat until it turns into a smooth paste. This step is crucial for achieving a silky, lump-free cheese sauce.
- Pour the milk into the roux gradually, whisking constantly to avoid lumps. This helps ensure a smooth and creamy sauce.
- Once the cheese has melted into the sauce, promptly remove it from the heat. Overcooking the sauce can cause it to become grainy or separate.
- Taste the sauce before adding the pasta and adjust the seasoning accordingly. Add salt, pepper, and other seasonings to enhance the overall flavor.
- When combining the cooked pasta and cheese sauce, gently fold to prevent the pasta from breaking apart. This helps maintain the pasta's texture and structure.
- Sprinkle reserved cheese on top of the mac and cheese before baking to create a golden, cheesy crust. Consider topping it with breadcrumbs, crushed crackers, or even bacon bits for added crunch and flavor.
- After baking, give the mac and cheese a few minutes to rest. This allows the sauce to thicken slightly and makes it easier to serve without it being too runny.
- Cook the pasta al dente to prevent it from becoming overly soft and mushy when baked in the cheese sauce.
- Mixing different types of cheeses adds depth and complexity to the dish. Cheddar and gruyere are a classic combination, but feel free to experiment with other cheeses like Monterey Jack, fontina, or Parmesan to create your own unique flavor profile.
- Pre-shredded cheese often contains additives to prevent clumping, which can affect the texture of the sauce. For the creamiest results, grate the cheese yourself from a block or wheel.
- When preparing the roux (butter and flour mixture), cook it over medium heat until it turns into a smooth paste. This step is crucial for achieving a silky, lump-free cheese sauce.
- Pour the milk into the roux gradually, whisking constantly to avoid lumps. This helps ensure a smooth and creamy sauce.
- Once the cheese has melted into the sauce, promptly remove it from the heat. Overcooking the sauce can cause it to become grainy or separate.
- Taste the sauce before adding the pasta and adjust the seasoning accordingly. Add salt, pepper, and other seasonings to enhance the overall flavor.
- When combining the cooked pasta and cheese sauce, gently fold to prevent the pasta from breaking apart. This helps maintain the pasta's texture and structure.
- Sprinkle reserved cheese on top of the mac and cheese before baking to create a golden, cheesy crust. Consider topping it with breadcrumbs, crushed crackers, or even bacon bits for added crunch and flavor.
- After baking, give the mac and cheese a few minutes to rest. This allows the sauce to thicken slightly and makes it easier to serve without it being too runny.
- Storage - keep leftovers in an airtight container inside the fridge for 5 days.
Nutrition Information
Show Details
Calories
1021kcal
(51%)
Carbohydrates
72g
(24%)
Protein
42g
(84%)
Fat
63g
(97%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.4g
Cholesterol
190mg
(63%)
Sodium
828mg
(35%)
Potassium
461mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2216IU
(44%)
Vitamin C
0.2mg
(0%)
Calcium
1039mg
(104%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Calories | 1021kcal | 51% |
| Carbohydrates | 72g | 24% |
| Protein | 42g | 84% |
| Fat | 63g | 97% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 190mg | 63% |
| Sodium | 828mg | 35% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2216IU | 44% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 1039mg | 104% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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