Homemade Creamy Baked Mac and Cheese Recipe
Craving a comforting, cheesy dish that will tantalize your taste buds? This Homemade Creamy Baked Mac and Cheese Recipe is the perfect answer!
Servings: 6 servings
Calories: 851kcal
Ingredients
- 1 pound 16 ounce uncooked macaroni (elbow pasta)
- 1 tablespoon avocado oil
- 2 cups shredded Gruyere cheese
- 2 cups shredded Cheddar cheese
- 2 cups shredded Mozzarella cheese
- 5 tablespoons unsalted butter
- ½ cup all purpose flour
- 2 ½ cups whole milk
- 2 cups heavy cream
- 1 ¼ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 ½ cups Panko breadcrumbs
- 3 tablespoons unsalted butter melted
- Parsley for garnish
Instructions
- Preheat the oven to 350°F and grease a 9x13” baking dish. Set it aside.
- Boil a large pot of water, then cook the macaroni until 1-2 minutes shy of al dente, per package instructions. It will continue cooking in the oven, so avoid overcooking.
- Drain the pasta and return it to the pot. Stir in two tablespoons of butter to coat the pasta. Set aside to cool, away from heat.
- Combine the shredded cheeses in a large bowl and set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the flour, stirring constantly for one minute until well combined.
- Gradually whisk in the milk until smooth and lump-free. Then, slowly whisk in the heavy cream until the mixture is smooth.
- Add seasonings and cook the sauce until it thickens, stirring often to prevent burning.
- Remove from heat and mix in 3/4 of the shredded cheese. Stir until the cheese is partially melted and well combined with the sauce.
- Pour the cheese sauce over the cooled pasta in the pot. Stir to coat the noodles evenly.
- Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with the remaining cheese, then add the rest of the pasta mixture on top.
- In a medium bowl, melt 3 tablespoons of butter. Mix the melted butter with breadcrumbs and sprinkle over the macaroni and cheese.
- Bake for 25-30 minutes until the sauce is bubbly and the topping is golden brown.
- Garnish with fresh parsley if desired and serve.
Notes
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the sauce. For the best texture, grate your own cheese from blocks.
- Use Freshly Grated Cheese: Freshly grated cheese melts better than pre-shredded cheese, ensuring a smoother, creamier sauce.
- Don't Overcook the Pasta: Cook the pasta just shy of al dente. It will continue to cook in the oven, absorbing more of the cheese sauce for the perfect texture.
- Warm the Milk and Cream: Bringing the milk and cream to room temperature before adding to the roux helps prevent lumps and ensures a smoother sauce.
- Taste the Sauce: Before combining the sauce with the pasta, taste it and adjust the seasoning if necessary. This ensures the best flavor.
- Layer for Extra Cheesiness: Adding a layer of cheese between layers of pasta ensures every bite is extra cheesy.
- Rest Before Serving: Let the dish sit for a few minutes after baking. This allows the sauce to thicken and set, making it easier to serve.
Nutrition
Calories: 851kcal | Carbohydrates: 28g | Protein: 26g | Fat: 71g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1138mg | Potassium: 346mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2546IU | Vitamin C: 1mg | Vitamin D: 3µg | Calcium: 668mg | Iron: 2mg