Creamy Baked Macaroni and Cheese Recipe
User Reviews
5
Creamy Baked Macaroni and Cheese Recipe
Description
The Creamy Baked Macaroni and Cheese combines a creamy béchamel base thickened with flour and butter with a mixture of four cheeses—Swiss, Comté, Raclette, and Cheddar—that melt into a smooth, flavorful sauce coating cavatappi pasta. The sauce incorporates seasoning including kosher salt, black pepper, smoked paprika, garlic powder, and Dijon mustard, adding subtle depth and warmth to the dish.
The casserole is layered with reserved shredded cheese and topped with buttered breadcrumbs that brown in the oven, introducing a crisp contrast to the tender pasta and creamy cheese. The combination of melting cheeses contributes creamy mouthfeel and nuanced flavor, while the smoked paprika and mustard provide a faint tang and earthiness.
Ideal for a comforting main course or side dish, this baked macaroni works well for family dinners or casual gatherings. The dish should be baked until golden and bubbly. The crunchy breadcrumb topping keeps the casserole from becoming heavy and adds texture interest.
When preparing, ensure the sauce thickens properly before adding cheese to achieve a smooth consistency. Buttered breadcrumbs should be evenly spread to promote uniform browning. Reserve some cheese for layering to enhance the cheesy flavor throughout. Adjust seasoning to taste based on the cheese mix.
Ingredients
Bread Crumb Topping:
- 1 cup bread crumbs
- 1/4 cup butter unsalted
- 1/2 teaspoon kosher salt
Pasta + Sauce:
- 1/2 cup butter unsalted
- 1/2 cup all-purpose flour
- 5 cups milk (divided)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 16 ounces cheese a combo of swiss (7 ounces)/comte (1 ounces)/raclette (5 ounces)/cheddar (3 ounces), divided, grated
- 1 pound pasta I used cavatappi, of choice
Instructions
To Make the Buttery Bread Crumbs:
- To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the bread crumbs are thoroughly coated. Set aside.
To Make the Macaroni and Cheese:
- Preheat oven to 350 degrees F. Butter your 6-quart casserole dish and set aside. Reserve 1/2 cup of the shredded cheese for the layering we're going to do with it! But I like to set it aside now so I don't forget.
- To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions.
- Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon.
- Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Add the grated cheeses and mix them in until they’re melted. Give it a taste and adjust the salt to taste. Cover the pot with a lid and set aside.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 6 to 7 minutes, until al dente.
- Drain the pasta and then immediately run it under cold water to get rid of some of the starch. Give it a shake in the colander to shake off some of the excess water and then add it to the pot with the cheesy sauce. Mix until thoroughly combined.
- Add half of it to the prepared baking dish and then sprinkle one layer of cheese. Then add the remaining macaroni on top and smooth it into an even layer and then top it with the reserved bread crumbs and remaining cheese.
- Transfer it to the oven to bake for about 40 to 45 minutes, until the macaroni and cheese is bubbling and golden brown on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 105mg | 35% |
| Sodium | 1471mg | 61% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1100IU | 22% |
| Calcium | 439mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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