Baked Mac and Cheese
User Reviews
5
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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
Description
This Baked Mac and Cheese features elbow macaroni enveloped in a creamy cheese sauce prepared by melting butter, stirring in flour to form a roux, then slowly incorporating heavy cream and milk. The sauce is seasoned with salt, onion powder, mustard powder, and a touch of hot sauce to enhance flavor without spiciness. Multiple cheeses—cheddar, gruyere, and gouda—are gradually folded in, producing a smooth, rich mixture.
The pasta is boiled just short of al dente before being combined with the cheese sauce. This ensures the macaroni remains tender after baking. The assembled dish is then baked until the top is golden and the cheese sauce is bubbly. A crunchy topping made from crushed Ritz crackers and melted butter can be added in the last 15 minutes for texture contrast.
This recipe yields multiple servings, suitable as a hearty main or substantial side dish. The blend of cheeses provides complexity, while the seasoning adds subtle layers of flavor. The creamy sauce balances the tender pasta with a comforting richness, ideal for colder days or as a satisfying family meal.
Leftovers can be refrigerated for up to three days or frozen, although the texture may slightly change upon reheating. Grating cheese from blocks instead of using pre-shredded cheese improves melting and taste. Using pasta shells is an alternative to elbows for different texture. Care should be taken to add cheese off heat to avoid grainy sauce.
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 onion powder
- ¼ teaspoon pepper
- 3 cups cheddar cheese shredded
- 2 cups gruyere cheese 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
- Use cheese blocks grated fresh for better melting and flavor compared to pre-shredded cheese.
- The recipe serves about 10; nutritional information is estimated per serving.
- Crushed Ritz crackers mixed with melted butter can be used as a crunchy topping added during the last 15 minutes of baking.
- Leftovers store in an airtight container refrigerated for up to 3 days or can be frozen, though freezing affects the sauce texture.
- Adding cheese off heat prevents the dairy from separating and ensures a smooth consistency.
- Pasta shells can be substituted for elbow macaroni for a different texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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