Baked Mac and Cheese
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Baked Mac and Cheese
This baked mac and cheese is creamy underneath and golden on top. A simple roux thickens the milk into a smooth cheese sauce, then everything bakes until bubbling with a crisp crust. Shred the cheese from a block for the silkiest melt, and slightly undercook the pasta so it holds up in the oven. It serves six as a main or a generous side, and it is the dish family asks for again.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or Monterey Jack
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/2 cup panko breadcrumbs
Directions
- Heat the oven to 350F and butter a 9-by-13-inch baking dish. Cook the macaroni 2 minutes short of al dente, then drain.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
- Slowly whisk in the warm milk and cook, stirring, until the sauce thickens enough to coat a spoon, about 5 minutes.
- Reduce the heat to low. Stir in most of the cheddar and Gruyere, the salt, pepper, and mustard until smooth.
- Fold in the drained macaroni, then spread it in the baking dish. Top with the remaining cheese and the panko.
- Bake for 25 to 30 minutes until bubbling and golden on top. Let it rest 5 minutes before serving.
Tips and variations
- Shred your own cheese. Bagged shredded cheese is coated with starch and never melts as smoothly.
- Undercook the pasta by a couple of minutes. It finishes cooking in the oven and stays tender, not mushy.
- Warm the milk before adding it to the roux. Cold milk makes the sauce lumpy and slow to thicken.
- For extra crunch, toss the panko with a tablespoon of melted butter before scattering it on top.
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Common questions
- What cheese melts best for mac and cheese
- Sharp cheddar for flavor plus a good melter like Gruyere, Monterey Jack, or fontina. Shred them from a block so they melt smoothly.
- Why is my mac and cheese grainy
- Grainy sauce comes from overheating the cheese or using pre-shredded cheese. Add the cheese off high heat and stir until just melted.
- Can I make mac and cheese ahead
- Yes. Assemble it, cover, and refrigerate for up to a day. Add a few extra minutes in the oven since it starts cold.
- How do I keep it creamy, not dry
- Use plenty of sauce and do not overbake. A little extra milk in the sauce keeps it creamy once it sets.
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