Homemade Mac n Cheese
User Reviews
5
Homemade Mac n Cheese
Description
The Mac n Cheese is assembled by cooking pasta just shy of al dente, then coating it lightly to prevent sticking. A roux is made by melting butter and whisking in flour, then gradually incorporating whole milk and half and half to form a smooth, thickened sauce. Seasonings of black pepper, nutmeg, garlic powder, and dried mustard add depth to the creamy cheese sauce before the sharp cheddar, white cheddar, and gruyere cheeses are melted in to create a rich, flavorful base.
The pasta is combined with this cheese sauce and placed in a greased baking dish. A topping made from panko breadcrumbs, melted butter, and seasoned salt provides a crunchy golden finish after baking at 350°F. For an extra golden top, the casserole can be broiled briefly. It’s important not to overbake to avoid drying out the dish.
This classic Mac n Cheese pairs well with salad or steamed vegetables and complements many main dishes. Its creamy cheesy layers and crisp topping create satisfying textures.
After adding cheese, avoid boiling the sauce to maintain creaminess.Don’t overbake to prevent drying; briefly broil for a more golden topping if desired.Adding about 1/4 cup Parmesan cheese to the panko topping intensifies the cheesy flavor.
Ingredients
- 1 pound macaroni pasta dry
- 8 tablespoons butter 1 stick
- 1/2 cup all-purpose flour
- 2 cups milk whole
- 2 cups half and half
- 1/2 teaspoon black pepper
- nutmeg pinch
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups cheddar cheese sharp, shredded
- 1 cup White Cheddar Cheese shredded
- 2 cups gruyere cheese shredded
Topping
- 1/2 cup panko
- 3 tablespoons butter melted
- 1/4 teaspoon seasoned salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.
- In a small bowl, mix the topping ingredients and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until almost al dente (about 2 minutes less than the cooking time indicated on the package). Drain, transfer the pasta to a large bowl and drizzle it with a little bit of olive oil (or butter) to keep the pasta from sticking. Toss to coat.
- In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream then, slowly pour the half and half whisking until combined and smooth.
- Whisk in the black pepper, pinch of nutmeg, garlic powder, ground mustard, and heat stirring until the sauce comes to a simmer and begins to thicken. This will take about 6 - 8 minutes. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Then you know the sauce is ready.
- Reduce the heat to low and working in increments, add the sharp cheddar cheese stirring until well combined and completely melted. Continue with the white cheddar, adding the cheese in small increments and mixing it in, until melted before adding more. Next, add the Gruyere cheese and mix to combine. The sauce should be smooth and creamy. Remove from the stove.
- Pour the cheese sauce into the cooked pasta and mix until evenly coated. Add the White Cheddar cheese and mix well. Season with salt and pepper to taste.
- Pour the cheesy pasta into the baking dish and smooth the top into an even layer. Sprinkle the panko topping and bake for 20 minutes. If the top is not golden enough, place the baking dish under the broiler for 2-3 minutes. Keep an eye on it.
- Remove from the oven and let it sit for 10 minutes before serving.
Notes
- After adding cheese, avoid boiling the sauce to maintain creaminess.
- Don’t overbake to prevent drying; briefly broil for a more golden topping if desired.
- Adding about 1/4 cup Parmesan cheese to the panko topping intensifies the cheesy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 46g | 15% |
| Protein | 29g | 58% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 132mg | 44% |
| Sodium | 603mg | 25% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 717mg | 72% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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