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Baked Mac and Cheese

Baked Mac and Cheese
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This classic Baked Mac and Cheese recipe delivers ultimate comfort with a creamy, cheesy sauce and a perfectly crispy golden breadcrumb topping. Made from simple, budget-friendly ingredients, it’s quick to prepare and endlessly customizable to suit your taste. Perfect for family dinners, gatherings, or any time you crave a warm, cheesy hug in a dish.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Sauce

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (or milk and cream mixture)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp mustard powder (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Topping

  • 1 cup breadcrumbs
  • Additional cheese for topping (about 1/4 cup)

Instructions

  1. Cook the Pasta: Begin by boiling your macaroni in salted water until just shy of al dente, about 1-2 minutes less than package instructions. Drain well and set aside to prevent overcooking during baking.
  2. Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without allowing it to brown. Gradually whisk in the milk, stirring continuously until the sauce thickens and becomes smooth. Remove from heat and stir in sharp cheddar and Parmesan cheeses until melted and creamy. Season with salt, pepper, and mustard powder if using.
  3. Combine Pasta and Sauce: Mix the cooked macaroni thoroughly into the cheese sauce, ensuring every piece is coated with the rich, creamy mixture.
  4. Assemble and Top: Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle breadcrumbs and extra cheese on top to create a golden, crispy crust.
  5. Bake Until Golden: Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes or until the topping is golden brown and bubbling along the edges. Allow to cool for a few minutes before serving.

Notes

  • Don’t overcook the pasta; slightly undercooked pasta absorbs sauce better and prevents mushiness.
  • Use real cheese instead of pre-shredded for better melt quality.
  • Cook the roux just enough to avoid raw flour taste but avoid browning for the best sauce texture.
  • Season generously with salt and pepper to enhance flavors.
  • Let the baked dish rest a few minutes after baking for easier serving and thicker sauce.

Nutrition

Keywords: baked mac and cheese, comfort food, creamy mac and cheese, cheesy pasta bake, easy mac and cheese

Find it online: https://marybaking.com/baked-mac-and-cheese/