Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
This recipe starts by cooking elbow macaroni just shy of the package’s recommended time, then draining it and tossing with a small amount of fat to prevent sticking. The sauce is made by creating a roux with butter and flour, then gradually whisking in half-and-half with seasonings including garlic and mustard powders, paprika, salt, and pepper. Sharp cheddar and gruyere cheeses are added in measured amounts to create a smooth, flavorful cheese sauce.
The macaroni is combined with part of the cheese sauce and layered in a baking dish. A breadcrumb topping is prepared by melting butter and mixing with panko or crushed crackers, which is spread over the top along with the remaining cheese. Baking at 375°F on an upper rack finishes the dish with a golden crust and a creamy, cheesy center, balancing creaminess and texture.
Freshly grated cheeses are recommended for optimal melting and flavor. This baked mac and cheese serves as a comforting main or side dish and is best enjoyed warm from the oven.
Ingredients
- 1 pound (16 oz.) elbow macaroni uncooked
- 1/4 cup butter one stick cut in half
- 1/3 cup flour
- 4 cups half-and-half
- 4 cups cheddar cheese sharp, grated
- 2 cups gruyere cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- black pepper to taste
- 1 cup panko breadcrumbs or crushed Ritz crackers
Instructions
- To prep:- Take the half-and-half out of the fridge to let it warm up a bit.- Grate your cheeses and add them to a large bowl and toss together. Measure out 4 cups (this is for the sauce) and keep that separate from the remaining 2 cups of cheese (for the middle layer of the mac and cheese).- For the panko topping, melt 1/4 cup of the butter in a medium bowl and set aside (don't add the panko in until step 10). - Add the seasonings (salt, garlic powder, mustard powder, paprika, and pepper) to a small bowl.
- Preheat the oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the macaroni and cook it for 1 minute less than package directions indicate. Once it's done, drain it, add a bit of olive oil or butter to it (less than 1 tbsp) and toss, then set aside (it's fine to sit in the colander you drained it in).
- To a pot/Dutch oven, add the remaining 1/4 cup of the butter and melt over medium heat. Once it's melted, add in the flour and stir (I just use a whisk) until combined. Let it cook for 3-5 minutes, stirring fairly often, until it starts to smell a little nutty and goes a bit golden (it should still be pale).
- Gradually whisk in the half-and-half. Keep whisking or else it could scorch to the bottom of the pot. Whisk until the sauce gets thick enough to coat the back of a spoon. Timing can vary, and this can take up to 10 minutes or so - be patient and don't stop whisking. Don't let the sauce get too thick - it will get a lot thicker as you add the cheese.
- Take the pot off the heat and gradually whisk in the 4 cups of cheese as well as the seasonings (salt, garlic powder, mustard powder, paprika, and pepper).
- Add the cooked macaroni to the pot and stir until coated.
- Add half the mac/cheese mix from the pot to a 9x13 baking dish and spread it in an even layer. I find it easiest to do this with a ladle.
- Sprinkle the remaining 2 cups of cheese into the baking dish, then add the remaining mac/cheese mix on top of it.
- Add the panko to the bowl with the melted butter and stir until combined, then sprinkle it over the mac and cheese.
- Bake, uncovered, for 15-20 minutes (let the topping turn golden but don't overcook as the sauce will dry out). Enjoy hot!
Notes
- Grate your own cheddar and gruyere cheese for the best melting consistency and flavor.
- This recipe yields a rich, thick cheese sauce for a decadent baked mac and cheese.
- Consult the accompanying blog post for detailed tips and step-by-step photos if you have not made baked mac and cheese before.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 47g | 16% |
| Protein | 29g | 58% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 779mg | 32% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1354IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 714mg | 71% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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