BEST Simple Baked Mac and Cheese
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
12
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Calories
303 kcal
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Course
Side Dish, Main Course
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Cuisine
American
BEST Simple Baked Mac and Cheese
Description
BEST Simple Baked Mac and Cheese features elbow macaroni coated in a creamy cheese sauce made from a butter and flour roux cooked with milk, then enriched with grated sharp cheddar, garlic powder, kosher salt, and black pepper. The pasta is baked topped with grated Gruyere and Parmesan cheese until the topping melts and becomes bubbly but not hard. The cheddar provides a bold flavor, while the Gruyere adds a smooth, slightly nutty character. Carefully preparing the roux ensures a smooth sauce without lumps. The brief baking melts the cheese topping without drying the dish, yielding a creamy texture with a lightly golden crust.
This mac and cheese works well as a comforting side or a simple main dish. The flavor balance makes it appealing for those who enjoy classic cheesy pasta without extra ingredients. It pairs nicely with greens or a light salad.
To keep the best texture, avoid over-baking to prevent drying out. Using freshly grated cheese rather than pre-shredded improves sauce smoothness because pre-shredded cheese often contains anti-caking agents that interfere with melting. The recipe emphasizes sharp cheddar for stronger cheese flavor rather than milder varieties.
Ingredients
- 16 ounces elbow macaroni uncooked
- 4 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 1 1/12 cups milk
- 8 ounces cheddar cheese grated (I do not recommend pre-shredded, sharp
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or sea salt, coarse
- 1/2 teaspoon black pepper ground
- 1/2 cup gruyere cheese grated; I do not recommend pre-shredded
- 1/4 cup parmesan grated ; I do not recommend pre-shredded
Instructions
- Preheat the oven to 375°F.
- Spray a 9x13 baking dish with avocado oil spray and set aside.
- Bring a large pot of water to a rolling boil.
- Add the elbow macaroni and cook until al dente.
- While the pasta is cooking, add the butter to a saucepan over medium heat.
- Once the butter has melted, add the flour and whisk. Whisk until it is smooth and makes a roux.
- Slowly pour in the milk, whisking continuously. You want to keep it smooth. Be sure to whisk out any clumps.
- Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
- Mix together until it is smooth and creamy.
- Drain the pasta and return it to the pot.
- Pour in the cheese sauce and mix it until all of the pasta is covered.
- Pour the pasta into the baking dish and spread it evenly.
- Top the pasta with the gruyere and parmesan cheese.
- Bake in the oven for 10-15 minutes, just until the cheese is melted and bubbly.
- Remove from the oven and enjoy!
Notes
- Use freshly grated cheeses instead of pre-shredded to achieve a smoother, creamier cheese sauce.
- Ensure your roux is smooth to prevent lumps in the cheese sauce.
- Stick with sharp cheddar to maintain a strong cheese flavor; mild or medium varieties will reduce cheesiness.
- Bake only until the cheese is melted and bubbly to avoid drying out the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 303kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 403mg | 17% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 250mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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