The BEST Baked Mac and Cheese
User Reviews
4.3
The BEST Baked Mac and Cheese
Description
This Baked Mac and Cheese begins with a roux of butter, mustard powder, and flour cooked briefly before incorporating whole milk to form a thick cheese sauce. The addition of shredded havarti and gouda cheeses melts into a creamy, richly flavored sauce with a subtle tang from the mustard. Elbow macaroni cooked just until al dente is combined with this sauce and transferred to a casserole dish, where breadcrumbs sprinkled on top create a crisp surface.
Baked at 350°F covered first, then uncovered, the top browns to a golden finish while the pasta continues to gently cook in the sauce, resulting in tender noodles with a luscious, creamy texture. This dish serves well as a hearty main course or a side for roasted or steamed vegetables, thanks to its satisfying blend of melty cheese and tender pasta.
When cooking the pasta, ensuring it is just al dente is important because it will soften further during baking. The recipe suggests sprinkling chopped parsley over the top for color and freshness, which can be omitted if desired.
Ingredients
- 7 tablespoons butter unsalted
- 2 tablespoons mustard powder dry
- 6 tablespoons all-purpose flour
- 3 cups milk whole
- 3 cups havarti cheese approx. 10 ounces total, shredded
- 3 cups gouda cheese approx. 10 ounces total, shredded
- 1 pound elbow macaroni or any short pasta noodle
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 2 tablespoons breadcrumbs
- 2 tablespoons parsley optional, chopped
Instructions
- Preheat the oven to 350°F.
- In a deep bottom saucepan, melt the butter over medium heat. Add mustard and flour. Whisk briskly for about 2 minutes to cook the flour. Pour in milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese until smooth and add salt and pepper to taste.
- Boil the pasta until just al dente. Drain the water and pour the pasta into the pot with the cheese sauce. Transfer the mixture to a 9 X 13 casserole dish. Sprinkle evenly with breadcrumbs. Cover with foil.
- Place mac and cheese in the oven and bake for 15 minutes. Remove the foil and return the mac and cheese to the oven to continue baking for 10-15 minutes, or until the top is bubbling and golden brown. Top with chopped parsley if desired.
Notes
- Cook pasta just until al dente to avoid mushiness after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 46263 kcal
% Daily Value*
| Calories | 462.63kcal | 23% |
| Carbohydrates | 36.8g | 12% |
| Protein | 21.92g | 44% |
| Fat | 25.19g | 39% |
| Saturated Fat | 15.42g | 77% |
| Cholesterol | 86.25mg | 29% |
| Sodium | 548.9mg | 23% |
| Potassium | 248.99mg | 5% |
| Fiber | 1.55g | 6% |
| Sugar | 5.39g | 11% |
| Vitamin A | 693.26IU | 14% |
| Vitamin C | 0.97mg | 1% |
| Calcium | 474.89mg | 47% |
| Iron | 1.03mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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