Baked Mac and Cheese
A comforting and creamy Baked Mac and Cheese recipe that’s perfect for family gatherings or cozy nights in.
Ingredients
Pasta and Base
- 8 ounces elbow macaroni or your favorite pasta shape
- 2 tablespoons unsalted butter for flavor and richness
- 2 tablespoons all-purpose flour to thicken the cheese sauce
- 2 cups milk can use almond milk for a dairy-free alternative
Cheese
- 2 cups shredded sharp cheddar cheese for that quintessential cheesy goodness
- 1 cup shredded mozzarella cheese adds creaminess
Seasoning
- Salt and pepper to taste essential for enhancing the flavors
- 1 teaspoon mustard powder optional, but adds depth
Topping
- 1 cup breadcrumbs for a crunchy topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil a large pot of salted water and cook the elbow macaroni until al dente (about 6-8 minutes). Drain and set aside.
Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 1-2 minutes.
- Gradually pour in the milk, whisking constantly to avoid lumps. Stir until it thickens slightly (about 5 minutes).
- Remove from heat and add both the cheddar and mozzarella cheese, along with the mustard powder, salt, and pepper. Stir until fully melted and smooth.
Combine and Bake
- Gently fold the cooked pasta into the cheese sauce until well coated.
- Spread the mac and cheese into a greased 9x13 inch baking dish.
- In a small bowl, combine the breadcrumbs with a tablespoon of melted butter, then sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes or until the top is golden brown and bubbly.
- Let it rest for a few minutes before serving.
Notes
Consider stirring in cooked bacon, sautéed veggies, or even lobster chunks for an indulgent twist. Allow leftovers to cool and store in an airtight container in the fridge for 3-4 days.