The Ultimate Creamy Baked Mac and CheeseThis recipe creates the perfect baked mac and cheese with a luxuriously creamy interior and a crisp, golden-brown topping. The secret is in the cheese sauce technique!Creamy Baked Mac and CheeseYields: 6-8 servingsPrep time: 20 minutesCook time: 30 minutesBaking time: 15-20 minutesIngredientsFor the Pasta:· 1 lb elbow macaroni, cavatappi, or shell pasta· 1 tablespoon salt (for pasta water)· 1 tablespoon olive oil or butterFor the Cheese Sauce:· ½ cup (1 stick) unsalted butter· ½ cup all-purpose flour· 4 cups whole milk, warmed· 2 cups heavy cream or half-and-half· 1 tablespoon Dijon mustard· 1 teaspoon garlic powder· 1 teaspoon onion powder· ½ teaspoon paprika· ¼ teaspoon cayenne pepper (optional)· 2 teaspoons salt· ½ teaspoon black pepperFor the Cheese Blend:· 3 cups sharp cheddar cheese, shredded· 2 cups Gruyère or Monterey Jack cheese, shredded· 1 cup Parmesan cheese, grated· (Reserve 1 cup total for topping)For the Topping:· 1 cup Panko breadcrumbs· 2 tablespoons melted butter· ¼ cup grated Parmesan cheese· 2 tablespoons chopped fresh parsley (optional)InstructionsCook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil. Cook pasta 1-2 minutes less than package directions for al dente. Drain and toss with olive oil to prevent sticking.Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden and fragrant, stirring constantly.Create the Sauce: Gradually whisk in warm milk and cream until smooth. Add mustard, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Simmer for 5-8 minutes, stirring frequently, until thickened enough to coat the back of a spoon.Add Cheese: Remove from heat. Gradually whisk in cheeses (reserving 1 cup for topping) until completely melted and smooth.Combine: Fold cooked pasta into cheese sauce until evenly coated. Taste and adjust seasoning.Prepare Topping: In a small bowl, combine Panko, melted butter, Parmesan, and parsley.Bake: Transfer mac and cheese to a 9×13 inch baking dish. Sprinkle with reserved cheese, then breadcrumb topping. Bake for 15-20 minutes until bubbly and golden brown.Rest and Serve: Let rest 5-10 minutes before serving (this helps the sauce set perfectly).Pro Tips for PerfectionThe Cheese Matters:· Shred your own cheese – pre-shredded contains anti-caking agents that can make sauce grainy· Use a blend – cheddar for flavor, Gruyère for creaminess, Parmesan for saltinessCreamy Sauce Secrets:· Warm your milk – prevents the sauce from breaking· Cook the roux properly – eliminates raw flour taste· Add cheese OFF heat – prevents separationBaking Tips:· Don’t overbake – you just want to brown the topping, not cook the interior further· Use a broiler for the last 1-2 minutes for extra crispy topping (watch carefully!)VariationsProtein Add-Ins:· Crispy bacon or pancetta· Cooked lobster or crab· Diced ham or hot dogs· Grilled chickenVegetable Add-Ins:· Sautéed mushrooms· Caramelized onions· Roasted broccoli· Spinach or kalePopular Twists:· Buffalo Chicken: Add shredded chicken and buffalo sauce· Truffle: Drizzle with truffle oil before serving· Mexican: Add green chiles and use pepper Jack cheese· Four Cheese: Add fontina or gouda to the blendMake-Ahead InstructionsPrepare in Advance:· Make entire recipe through step 5· Cool completely, cover, and refrigerate up to 2 days· Add topping and bake 25-30 minutes (cold from refrigerator)Freeze for Later:· Assemble without topping, wrap tightly, freeze up to 3 months· Thaw overnight in refrigerator before baking as directedTroubleshooting Common IssuesSauce is Grainy:· Used pre-shredded cheese· Added cheese while sauce was too hot· Overcooked the sauceSauce is Too Thin:· Didn’t cook roux long enough· Need to simmer sauce longer to thicken· Let stand 10 minutes after baking – it will thicken!Sauce is Too Thick:· Add more warm milk until desired consistency· Pasta will absorb sauce as it sitsThis mac and cheese is rich, creamy, and guaranteed to be a crowd-pleaser! The combination of three cheeses and the perfect sauce technique ensures restaurant-quality results every time.
CREAMY BAKED MAC AND CHEESE
