classic-baked-cheddar-mac-and-cheese

Classic Baked Cheddar Mac and Cheese

TOTAL
55min
PREP
15min
COOK
40min
Easy

Indulge in the ultimate comfort food with this Classic Baked Cheddar Mac and Cheese. Perfectly cooked pasta enveloped in a rich, creamy, and intensely cheesy sauce, baked to golden perfection.

550 Calories
25g Protein
45g Carbs
30g Fats

*Nutrition per serving

American
Comfort Food
Pasta
Cheese

Ingredients

Servings: 6
450g (1 lb) Elbow macaroni
75g (1/3 cup) Butter
75g (1/2 cup) All-purpose flour
750ml (3 cups) Milk, whole
400g (4 cups) Sharp cheddar cheese, grated
100g (1 cup) Gruyère cheese, grated
1.5 tsp (8g) Salt
1/2 tsp (1g) Black pepper, freshly ground
1/4 tsp (0.5g) Nutmeg, ground
50g (1/2 cup) Breadcrumbs, panko
25g (1/4 cup) Parmesan cheese, grated

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish with butter or cooking spray.

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Greasing the dish prevents the mac and cheese from sticking and makes cleanup easier.

2

Cook the elbow macaroni according to package directions until al dente (slightly firm to the bite). This usually takes about 7-10 minutes. Be careful not to overcook, as it will continue to cook in the oven. Drain the pasta thoroughly and set aside.

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Cooking pasta al dente is crucial for baked dishes to prevent it from becoming mushy.

3

While the pasta is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Once the butter is melted and slightly foamy, whisk in the all-purpose flour. Cook, whisking constantly, for about 1-2 minutes to cook out the raw flour taste. This mixture is called a roux.

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Whisking constantly prevents the roux from scorching and ensures a smooth sauce. The roux is the thickening agent for the cheese sauce.

4

Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken.

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Warming the milk slightly helps prevent lumps and speeds up the thickening process. Adding it gradually ensures a smooth consistency.

5

Bring the sauce to a gentle simmer, stirring frequently, and cook for about 2-3 minutes, or until it has thickened enough to coat the back of a spoon. Do not boil.

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A gentle simmer is key. Overheating can cause the sauce to break or become too thick.

6

Remove the saucepan from the heat. Stir in 300g (3 cups) of the grated sharp cheddar cheese and all of the Gruyère cheese (if using), stirring until completely melted and the sauce is smooth and creamy. Add the salt, black pepper, and nutmeg (if using). Stir to combine.

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Adding cheese off the heat prevents it from becoming oily or separating. Taste and adjust seasoning as needed.

7

Add the drained elbow macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated with the sauce.

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Ensure every piece of pasta is coated for maximum cheesy goodness in every bite.

8

Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.

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A spatula or spoon can help distribute the mixture evenly.

9

Sprinkle the remaining 100g (1 cup) of grated sharp cheddar cheese evenly over the top of the macaroni and cheese. If using, mix the panko breadcrumbs with the grated Parmesan cheese and sprinkle this mixture over the cheese layer.

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The breadcrumb topping adds a delightful crunch to the creamy mac and cheese.

10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. The edges should be slightly crisp.

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Keep an eye on the mac and cheese during the last few minutes of baking to prevent the topping from burning.

11

Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

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Resting is important for the mac and cheese to achieve the perfect creamy texture without being too runny.

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