Super Creamy Baked Mac and Cheese
This Baked Mac and Cheese recipe is pure cheesy goodness! Perfect for a comforting dinner or as a special side dish. Plus, it's a breeze to whip up using everyday ingredients. The recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.
Servings 8 servings
Calories 848kcal
Ingredients
- Salt to taste (to cook the pasta)
- 1 lb (455 g) uncooked elbow macaroni
- 3 cups (270 g) shredded medium-sharp cheddar cheese
- 3 cups (270 g) shredded Raclette or Gruyère cheese
- 3/4 cup (173 g) unsalted butter
- 3/4 cup (105 g) all-purpose flour
- 3 cups (720) ml whole milk
- 2 cups (480) ml heavy whipping cream
- 1 teaspoon dry mustard
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Classic Breadcrumb Topping (optional)
- 2 tablespoons unsalted butter
- 2/3 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 325° F (165°C). Grease a 3 qt (9×13-inch) baking dish and set aside.
- Fill a large pot about three-fourths full with water, and bring to a boil over medium-high heat. Season generously with salt. When the water is boiling, add the elbow macaroni. Cook according to the package directions, subtracting 1 to 2 minutes from the suggested time. Don’t overcook because the pasta will finish cooking in the oven. Drain well and set aside.
- In a medium bowl, combine the sharp cheddar cheese and raclette or Gruyère cheese. Set aside.
- To the same pot over medium heat, melt the butter. Add the flour and quickly whisk. Cook for about 1 - 2 minutes, whisking frequently.
- While constantly whisking, add in half of the milk. Stir until it begins to thicken, and then add the rest of the milk, all the heavy whipping cream, mustard, 1 ½ teaspoon salt, black pepper and paprika. Continue to stir and heat until the mixture is glossy and lightly thickened.
- Turn off the heat and whisk in half the cheese mixture. Continuously stir for 3 - 4 minutes, or until the cheese is completely melted and the sauce is glossy.
- Gently fold the cooked macaroni into the cheese mixture; mix until completely coated with the cheese. Pour half of the cheesy pasta evenly into the prepared pan. Add half the remaining cheese mixture, followed by the other half of the cheesy pasta, and finally top with the remaining cheese mixture.
- Bake for 13 - 15 minutes or until bubbly and melted. The last 2 minutes, turn on the broiler and lightly brown the top to your liking. Serve immediately while hot.
For the Topping (optional)
- Melt the butter in a small skillet over medium-high heat.Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired. Add the topping mixture to the mac and cheese just before baking. Read more topping ideas in the blog post.
Notes
Cheese: For this recipe, I used Cheddar and Raclette cheese. You most likely can find Raclette cheese in Whole Foods or any other gourmets grocery store or online here. The raclette cheese I used came sliced, so I just took the slices and shredded them.
Store: Store any leftovers in an airtight container in the refrigerator for up to three days.
Freeze: For freezing any leftovers, transfer portions to freezer-safe bags or containers and enjoy within three months for optimal taste. Allow it to thaw overnight in the refrigerator and bake until warmed through. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.
Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the recipe as directed, let it cool completely, cover it with foil, and transfer it to the refrigerator for up to 2 days. Then, when ready to bake it, remove it from the fridge, let it come to room temperature, and bake.
Freeze the Whole Pan Before Baking: Make the entire dish, but freeze before baking. Allow it to cool completely in the pan, cover it well with plastic wrap and foil, and store it in the freezer for 2-3 months. Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.
Stovetop Version: Don’t want to bake? Follow the recipe exactly, skip the baking part, and serve immediately. Make sure you boil your pasta as instructed in the packaging, and you’ll only need about 4 cups of cheese total. There is no need to layer the pasta and cheese; just add all the cheese to the sauce, then combine it with the pasta.
Reheat Mac and Cheese:
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
- Oven Method: Preheat your oven to around 350°F (180°C). Place the mac and cheese in an oven-safe dish. Add a milk or cream splash to restore moisture if it seems a bit dry. Cover the dish with foil to prevent excessive drying while allowing the heat to warm the dish evenly. Heat in the oven for about 15-20 minutes or until it's thoroughly warmed. Remove the foil for the last few minutes to allow the top to crisp up slightly.
- Stovetop Reheating (my fave): Use a non-stick skillet or saucepan on low to medium heat. Add about 1/4 cup of milk or cream per serving. Place the mac and cheese in the skillet and stir frequently to distribute heat evenly. Cover the pan occasionally to help create steam and retain moisture. Heat until the mac and cheese is warmed through.
- Microwave Method: While this is the quickest option, it requires a bit more attention to prevent drying out. First, place the mac and cheese in a microwave-safe container. Add about 1/4 cup of milk or cream per serving and mix it in to revive moisture. Microwave in short intervals, stirring between each session. This helps distribute the heat evenly and prevents hot spots. Check the consistency and heat frequently until it's thoroughly warmed.
- Pasta: Slightly undercooking the pasta by a minute or two ensures it reaches the perfect texture and consistency after baking. It allows the pasta to maintain its shape, texture, and ability to absorb the cheesy goodness of the sauce without becoming overcooked or mushy during the baking process, resulting in a more enjoyable and well-balanced mac and cheese dish.
- Use freshly shredded cheese: Grate your cheese for the best results. Pre-shredded cheese usually contains additives like anti-caking agents to prevent clumping in the packaging, which can affect its melting properties. As a result, freshly grated cheese creates a creamier and more consistent sauce when used in dishes like mac and cheese.
- Avoid overbaking: To retain the creamy texture, refrain from leaving it in the oven too long.
- Broil for 2-3 minutes: Achieve that irresistible golden cheesy top by broiling the dish at the end.
- Experiment with cheese: Mix and match your favorite cheeses to create your unique flavor profile.
Nutrition
Calories: 848kcal | Carbohydrates: 57g | Protein: 37g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1260mg | Potassium: 362mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1628IU | Vitamin C: 0.02mg | Calcium: 945mg | Iron: 1mg