Best Ever Baked Macaroni & Cheese
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When it comes to comfort food, few dishes can compete with a steaming plate of baked macaroni and cheese. My journey with this recipe began during a family gathering, where I experienced the warm, cheesy embrace that only a truly delicious mac and cheese can provide. It’s a dish that resonates with nostalgia, celebrating hearty gatherings and cozy evenings. Whether it’s a weeknight dinner or a comforting treat for game day, this baked mac and cheese is sure to be a crowd-pleaser that brings a smile to everyone’s face.
Why you’ll love this dish
Every bite of this baked macaroni and cheese offers creaminess paired with a crunch from the gooey, melted top. It’s not just about satisfying hunger; it’s about invoking feelings of warmth and happiness. This hearty dish is:
- Quick and easy: With just a handful of ingredients and simple steps, you can whip up a delicious meal in under an hour.
- Kid-approved: It’s often a reliable choice for picky eaters; the cheesy goodness is hard to resist.
- Versatile: Perfect for family dinners, potlucks, or even as a lovely side for your holiday feast.
“This is hands-down the best mac and cheese I’ve ever made! Creamy goodness and the perfect crunch on top. My family went back for seconds!” — Happy Cook Review
The cooking process explained
Making the best-ever baked macaroni and cheese doesn’t require advanced culinary skills. The process can be broken down into simple steps, ensuring every home cook can create something delicious and satisfying. Here’s what to expect:
- Cook the pasta separately while preparing the cheese sauce.
- Create a roux with butter and flour, adding milk and cream for that dreamy, velvety sauce.
- Combine it all, bake, and just like that, you have a comforting dish ready to wow your family!
What you’ll need
Gathering your ingredients won’t take long. Here’s what you need for this cheesy delight:
- 4 cups uncooked pasta
- 8 tablespoons butter
- 6 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 4 cups shredded cheese (I used a blend of two cheeses)
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
Feel free to experiment with different cheese blends or even use gluten-free pasta if you have dietary restrictions!
Step-by-step instructions
Ready to dive in? Let’s get cooking! Here’s how to prepare this delicious dish:
- Preheat your oven to 325°F and grease a 9” x 13” casserole dish; set it aside.
- In a large stockpot over medium heat, melt the butter, making sure it doesn’t brown.
- While the butter melts, prepare your macaroni according to package instructions in a separate pot.
- Once the butter is melted, whisk in the flour to form a roux. Cook for about 1-2 minutes; it should be bubbly but not colored.
- Stir in the salt, white pepper, paprika, and cayenne to flavor your roux.
- Gradually whisk in the whole milk and heavy cream, increasing the heat to medium-high until the mixture thickens.
- Add 3 cups of your shredded cheese to the mixture. Keep whisking until you have a gooey sauce.
- Drain the pasta (don’t rinse!) and mix it with the cheese sauce until evenly coated.
- Pour the macaroni mixture into your prepared dish and top with the remaining 1 cup of cheese.
- Bake for about 25 minutes, or until the top is bubbly and golden brown.
- Enjoy every delicious bite!
Best ways to enjoy it
Once out of the oven, let your masterpiece cool for a few minutes. To serve this baked macaroni and cheese perfectly:
- Plating ideas: Use individual ramekins for a cute presentation at dinner parties or serve family-style in your casserole dish.
- Pairings: It’s delicious on its own, but serve it alongside a fresh garden salad or roasted vegetables to balance the richness.
Storage and reheating tips
If you ever have leftovers (which is a big “if” since it’s so good!), here’s how to store it:
- Refrigeration: Keep leftover mac and cheese in an airtight container in the fridge for up to 3-5 days.
- Freezing: You can freeze portions for up to 3 months. Just thaw in the refrigerator overnight before reheating.
- Reheating: Warm it up in the oven at 350°F for about 20-30 minutes, or in the microwave until heated through. Add a splash of milk to maintain creaminess.
Pro chef tips
To elevate your mac and cheese to new heights, consider these expert tips:
- Add a dash of mustard powder to your cheese sauce for a subtle zing.
- Mix in cooked bacon or breadcrumbs on top for extra texture and flavor.
- Let your mac and cheese rest for about 10 minutes before serving; this helps it set and makes serving easier.
Creative twists
Feeling adventurous? Here are some fun variations to try:
- Spicy Kick: Add diced jalapeños or a sprinkle of chili powder for an extra layer of heat.
- Vegetable Boost: Fold in cooked broccoli, spinach, or diced tomatoes before baking to add color and nutrition.
- Different Cheeses: Experiment with smoked gouda, sharp cheddar, or even blue cheese for a gourmet touch.
Helpful answers
What is the prep and cooking time?
This recipe takes about 15 minutes to prep and around 25 minutes to bake, making it a quick meal.Can I substitute the heavy cream?
Yes! You can use all milk if you prefer a lighter version, but the cream adds richness.How do I reheat leftovers without drying it out?
Add a splash of milk before reheating to keep it creamy.
This classic baked macaroni and cheese recipe is more than just a meal; it’s an experience that brings people together around the dinner table. So gather your ingredients, invite over some friends or family, and enjoy this rich, satisfying dish that’s sure to become a favorite in your home!
Baked Macaroni and Cheese
Ingredients
Method
- Preheat your oven to 325°F and grease a 9” x 13” casserole dish; set it aside.
- In a large stockpot over medium heat, melt the butter, making sure it doesn’t brown.
- While the butter melts, prepare your macaroni according to package instructions in a separate pot.
- Once the butter is melted, whisk in the flour to form a roux. Cook for about 1-2 minutes; it should be bubbly but not colored.
- Stir in the salt, white pepper, paprika, and cayenne to flavor your roux.
- Gradually whisk in the whole milk and heavy cream, increasing the heat to medium-high until the mixture thickens.
- Add 3 cups of your shredded cheese to the mixture. Keep whisking until you have a gooey sauce.
- Drain the pasta (don’t rinse!) and mix it with the cheese sauce until evenly coated.
- Pour the macaroni mixture into your prepared dish and top with the remaining 1 cup of cheese.
- Bake for about 25 minutes, or until the top is bubbly and golden brown.
