Creamy Baked Macaroni and Cheese
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
resting time
5 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
799 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Baked Macaroni and Cheese
Description
This recipe uses a classic béchamel-style cheese sauce as a base, starting with a roux of butter and flour cooked until lightly golden. Gradually whisking in milk and half and half and cooking until thickened creates a creamy sauce. Sharp cheddar provides strong flavor, while fontina contributes meltiness, and Parmesan adds a salty nutty note. The elbow macaroni is cooked just short of al dente, so it finishes cooking in the oven, absorbing some sauce.
The assembled macaroni and cheese is baked at 350°F until bubbly. The optional breadcrumb topping combines panko, Parmesan, butter, and smoked paprika for a textured, flavorful crust contrasting with the creamy interior. This dish produces a luscious, cheesy casserole with a balance of creaminess and a golden crust.
It can serve as a main or side dish and is suitable for making ahead. Leftovers reheat well in the microwave. The recipe allows substitutions for fontina with other soft melting cheeses to adjust flavor.
This recipe yields 8 standard servings or 6 large portions depending on appetite.Undercook macaroni by about 2 minutes before baking to prevent over-softening during oven time.Cover with foil during baking to retain moisture, or leave uncovered for a firmer texture.Soft melting cheeses like Gruyere, Gouda, Havarti, or Monterey Jack can replace fontina if desired.Breadcrumb topping is optional but provides a contrasting crunchy texture to the creamy interior.Store leftovers up to 3 days and reheat in a microwave as needed.
Ingredients
- 1 pound elbow macaroni
- 8 tablespoons butter divided, unsalted
- 1/2 cup all-purpose flour
- 3 cups milk whole
- 2 cup half and half
- 3 1/2 cups cheddar cheese divided, shredded, sharp
- 2 cups fontina cheese divided, shredded
- 1/4 cup Parmigiano Reggiano cheese grated
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Breadcrumb topping (optional)
- 1 cup panko breadcrumbs
- 1/4 cup parmigiano reggiano grated
- 2 tablespoons butter melted
- 1/2 teaspoon smoked paprika
Instructions
For the breadcrumb topping (optional)
- Melt the butter in a microwave until just melted.
- Combine the breadcrumb ingredients together and set aside.
Baked macaroni and cheese
- Preheat oven to 350f and set the rack to the middle level. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. Rub a touch of butter (to prevent sticking) all over the inside of a (9 by 13") baking dish.
- Meanwhile, melt 7 tablespoons of butter in a large pot over medium heat. Whisk in flour and cook for 1 minute until the flour is dissolved and lightly golden in color. Slowly add in the milk and half and half 1 cup at a time while whisking.
- Whisk the milk and flour mixture over medium heat until slightly thickened (about 7-9 minutes). The mixture should just coat the back of a wooden spoon.
- While the flour and milk are thickening begin boiling the pasta. Cook pasta 1 minute less than package instructions. Drain and mix 1 tablespoon of butter into the pasta and set it aside.
- Once milk and flour have thickened, turn the heat off and remove the pan from heat. Add in 2 cups cheddar, 1 1/2 cups Fontina, and the Parmigiano. Stir to incorporate. Season with salt and pepper. Make sure to taste test and adjust salt and pepper if necessary.
- Add the just drained pasta into the pot and mix together well. Immediately pour into the baking dish. Top with the remaining cheddar and Fontina cheese then sprinkle the breadcrumb mixture evenly over the top.
- Cover with parchment paper, then foil (the parchment paper will prevent sticking). Bake for 10 minutes then remove the cover and bake for 5-7 more minutes until bubbly. To brown the breadcrumbs, broil for the last 1-2 minutes but watch carefully. Let the baked mac and cheese set for 5 minutes before serving. Enjoy!
Notes
- This recipe yields 8 standard servings or 6 large portions depending on appetite.
- Undercook macaroni by about 2 minutes before baking to prevent over-softening during oven time.
- Cover with foil during baking to retain moisture, or leave uncovered for a firmer texture.
- Soft melting cheeses like Gruyere, Gouda, Havarti, or Monterey Jack can replace fontina if desired.
- Breadcrumb topping is optional but provides a contrasting crunchy texture to the creamy interior.
- Store leftovers up to 3 days and reheat in a microwave as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 42.4g | 14% |
| Protein | 35.3g | 71% |
| Fat | 54.6g | 84% |
| Saturated Fat | 33.6g | 168% |
| Cholesterol | 207mg | 69% |
| Sodium | 1429mg | 60% |
| Potassium | 397mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 5.9g | 12% |
| Calcium | 811mg | 81% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
