Description
This indulgent baked mac and cheese recipe combines creamy cheese sauce with tender elbow macaroni, topped with a golden breadcrumb crust for a cozy, comforting meal perfect for chilly nights. The rich blend of sharp cheddar, mozzarella, and cream cheese creates a smooth and flavorful dish that is easy to prepare and sure to please the whole family.
Ingredients
Scale
Pasta
- 2 cups Elbow Macaroni (Substitute shell pasta for a different shape.)
Cheese Sauce
- 4 tablespoons Unsalted Butter (Ensure it is fresh for better flavor control.)
- ¼ cup All-Purpose Flour (Use gluten-free flour for dietary restrictions.)
- 2 cups Whole Milk (Substitute with low-fat or non-dairy milk for a lighter option.)
- 1 cup Heavy Cream (Replace with additional milk for a lighter version.)
- 2 cups Sharp Cheddar Cheese (Gruyère or medium cheddar can offer different tastes.)
- 1 cup Mozzarella Cheese (Consider provolone for a unique twist.)
- 4 ounces Cream Cheese (Mascarpone can also work as a substitute.)
- Salt, to taste (Adjust to personal taste preferences.)
- Black Pepper, to taste (Essential for seasoning.)
- Optional: Paprika or Mustard Powder (Omit if looking for something milder.)
Topping
- 1 cup Breadcrumbs (Use panko for a lighter, flakier texture.)
Instructions
- Cook Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the macaroni in a colander and set it aside.
- Make Roux: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in ¼ cup of all-purpose flour, stirring constantly for about 1-2 minutes until the mixture turns a golden color, which helps develop flavor and remove the raw flour taste.
- Add Milk and Cream: Gradually pour in 2 cups of whole milk and 1 cup of heavy cream, whisking continuously to avoid lumps. Continue cooking the mixture for about 3-5 minutes, stirring until it thickens into a creamy sauce.
- Incorporate Cheeses: Lower the heat and stir in 4 ounces of cream cheese until fully melted and integrated. Gradually add 2 cups of sharp cheddar cheese and 1 cup of mozzarella cheese, stirring constantly until the cheeses are melted and the sauce is smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni into the creamy cheese sauce, stirring gently to ensure each piece is evenly coated with the luscious cheese mixture.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a greased 9×13-inch baking dish, spreading it out evenly for uniform cooking.
- Optional Breadcrumb Topping: Evenly sprinkle 1 cup of breadcrumbs over the macaroni and cheese to create a crunchy, golden topping.
- Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20-25 minutes or until the top is golden brown and bubbly.
- Rest and Serve: Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This helps the sauce set slightly for easier serving and a better texture. Enjoy your delicious baked mac and cheese!
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
- Consider substituting whole milk and heavy cream with low-fat or non-dairy milk (such as almond or oat milk) for a lighter dish.
- Variety in cheeses can alter the flavor: Gruyère, provolone, or mascarpone can be excellent alternatives or additions.
- If you prefer a milder flavor, omit the paprika or mustard powder.
- Use fresh, high-quality butter and cheeses for the best flavor and creaminess.
- Allowing the dish to rest after baking improves the texture and prevents the sauce from being too runny.
- For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs.
