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Classic Baked Macaroni and Cheese
A timeless American comfort food featuring creamy, cheesy pasta baked to golden perfection. This recipe delivers a rich, satisfying dish perfect for any occasion.
ð§ ææ
- 1 lb Elbow macaroni
- 4 cups Sharp cheddar cheese
- 3 cups Whole milk
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 1 cup Panko breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
ðšâð³ äœãæ¹
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
â±ïž 2 minutes - 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. While the pasta cooks, prepare the cheese sauce.
â±ïž 12 minutes - 3
In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth paste (a roux) and smells slightly nutty. Do not let it brown.
â±ïž 3 minutes - 4
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking and bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
â±ïž 7 minutes - 5
Remove the saucepan from the heat. Stir in 3 cups of the grated cheddar cheese, 1 tablespoon of butter (for the topping), salt, pepper, and optional nutmeg. Stir until the cheese is completely melted and the sauce is smooth and creamy.
â±ïž 5 minutes - 6
Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated. Pour the macaroni and cheese mixture into the prepared baking dish.
â±ïž 2 minutes - 7
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of butter (melted). Sprinkle this mixture evenly over the top of the macaroni and cheese. Then, sprinkle the reserved 1 cup of cheddar cheese over the breadcrumbs.
â±ïž 3 minutes - 8
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.
â±ïž 25 minutes
ð¡ ããã®ã³ã
- âUse freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- âCook the pasta to al dente to prevent it from becoming mushy during baking.
- âFor a richer flavor, consider using a blend of cheeses like GruyÚre, Monterey Jack, or Fontina along with the sharp cheddar.
- âWarming the milk slightly before adding it to the roux helps prevent lumps and ensures a smoother sauce.
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- Add cooked lobster meat or shrimp to the macaroni and cheese before baking for a decadent seafood version.
- Substitute smoked Gouda for some or all of the cheddar for a smoky, complex flavor.
- Stir in cooked bacon, caramelized onions, or jalapeños for added flavor and texture.