Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
This classic Baked Mac and Cheese features pasta cooked just shy of fully done to retain firmness after baking. The béchamel-style cheese sauce is prepared by combining a butter and flour roux with milk and cream until thickened. Sharp cheddar and gruyere cheeses melt into the sauce, providing a balanced sharpness and creaminess. Seasoned with salt and black pepper, this sauce envelops the pasta thoroughly.
After mixing the sauce and pasta, the casserole is topped with a butter-toasted panko breadcrumb mixture, which bakes to a crisp golden crust. The dish bakes at 375°F until bubbly and browned, delivering a creamy interior contrasted by a crunchy topping. This mac and cheese offers a comforting texture where tender pasta meets rich cheese and a satisfying crispy finish.
Additional tips recommend shredding cheese fresh to avoid anti-caking agents that impede melting and salting pasta water well to season the noodles. Undercooking pasta slightly ensures optimal texture after baking. Spice additions like garlic powder or nutmeg can be included for variation. Pasta water can be reserved to adjust sauce thickness when reheating leftovers.
Ingredients
- 1 pound elbow macaroni (454g)
- ½ cup butter 141g, unsalted, 2 tablespoons
- ½ cup all-purpose flour (60g)
- 3 cups milk 720mL, whole
- 1 cup heavy cream (240mL)
- ¾ teaspoon salt
- ¾ teaspoon black pepper ground
- 10 ounces cheddar cheese shredded (283g, sharp
- 10 ounces gruyere cheese shredded (283g)
- ½ cup panko bread crumbs (60g)
Instructions
- Preheat the oven to 375°F Bring a large pot of salted water to a boil. Cook according to package instructions but about 1 minute less than the full cook time so it’s al dente. Drain well. Place in a large mixing bowl. You can drizzle the pasta with a bit of olive oil to keep it from sticking if desired.
- While the pasta is cooking, melt ½ cup of butter in a large saucepan over medium heat. Add the flour and whisk while it cooks until nutty in smell, about 2 to 3 minutes. Slowly pour in the milk and cream in while whisking and cook until it bubbles and thickens, about 5 minutes. Remove from heat.
- Reserve 1/2 cup of each cheese for the topping. Stir in the remaining cheese, salt, and pepper. Pour the sauce over the pasta and stir until the pasta is well coated.
- Grease a 3-quart baking dish with cooking spray and pour the pasta and sauce into the prepared dish.
- Melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired.
- Sprinkle the top of the pasta with the reserved cheddar and gruyere cheese and top with the toasted breadcrumbs.
- Bake for 35 minutes or until the filling is bubbling and the topping is golden brown. Let cool for 10 minutes before serving.
Notes
- Shred cheese yourself to avoid anti-caking agents that affect melting.
- Salt pasta water generously to season noodles properly and save some for reheating sauce if needed.
- Slightly undercook pasta by about one minute to maintain al dente texture after baking.
- Consider adding garlic powder or nutmeg to the cheese sauce for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 778mg | 32% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1632IU | 33% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 765mg | 77% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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