Craving something creamy and comforting? This Ultra-Cheesy Baked Mac and Cheese is your go-to dish. It’s the perfect blend of rich cheeses and tender pasta, baked to golden perfection. Whether it’s a family dinner or a cozy night in, this recipe is sure to satisfy your taste buds and warm your soul.
Steps
- Begin by preheating your oven to 325°F and greasing a 3-quart baking dish. Set a large pot of salted water to boil and cook the pasta for one minute less than the package directions for al dente. Drain it and add a bit of olive oil to prevent sticking.
- While waiting for the water to boil, shred the cheeses and divide them into three portions: 3 cups for the sauce, 1.5 cups for the middle layer, and another 1.5 cups for the topping.
- Melt butter in a saucepan over medium heat, then whisk in flour until the mix resembles wet sand. Add about 2 cups of half and half gradually, whisking until smooth, followed by the rest of the half and half and milk.
- Continue heating and whisking the sauce until it thickens to a condensed soup-like consistency. Remove from heat, stir in spices, and mix in 1.5 cups of cheese until melted and smooth.
- In a mixing bowl, combine the cooked pasta with the cheese sauce thoroughly. Transfer half of this mixture to the prepared baking dish, then top with 1.5 cups of shredded cheese.
- Layer the remaining pasta mixture over the cheese layer, and sprinkle the last 1.5 cups of cheese on top. Bake in the preheated oven for 15 minutes until the cheese is bubbly and slightly golden.
Ingredients
- 1 pound dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
FAQ
- Can I prepare baked mac and cheese in advance?
- Yes, you can prepare the mac and cheese ahead of time. Follow the recipe as directed but do not bake it. Transfer the mixture to a baking dish, let it cool completely, cover tightly with foil, and refrigerate for 1-2 days. Before baking, allow the dish to sit at room temperature for about 30 minutes, then bake as instructed until it’s hot and bubbly.
- What types of cheese work best for this baked mac and cheese recipe?
- The recipe uses cheddar and Gruyere cheese, but you can be creative with your cheese selection. Other options include mozzarella, gouda, smoked gouda, Swiss, Monterey Jack, Colby Jack, and Colby. Shredding your own cheese is recommended for better melting.
- How do I prevent the mac and cheese from becoming mushy?
- To avoid mushy pasta, cook it for less time than usual—about 4 to 5 minutes—since it will continue cooking in the oven. This ensures the pasta retains its texture after baking.
- How should leftovers be stored and reheated?
- Store any leftover mac and cheese in the refrigerator, tightly covered, for 3-4 days. When reheating, add a little milk or cream and microwave it partially covered with plastic wrap, stirring often to ensure even heating.
- What are some variations I can try with this recipe?
- You can add crispy, crumbled bacon as a topping or mix it into the mac and cheese. For a stovetop version, skip baking and use about 3 to 3 1/2 cups of cheese in total, mixing all the cheese into the sauce before combining with the pasta. Additionally, try different toppings like panko breadcrumbs or crushed Ritz crackers for added texture.
Tips
- Cook Pasta Less: To prevent your pasta from becoming mushy, boil it for 4 to 5 minutes, which is less than the usual time. Remember, it will continue to cook in the oven.
- Use Room Temperature Liquids: Allow your milk and half-and-half to sit out and reach room temperature before using them. This helps the sauce to thicken quicker than if you start with cold liquids.
- Shred Your Own Cheese: Opt for blocks of cheese and shred them yourself. Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.
- Creative Cheese Choices: While cheddar and Gruyere are recommended, feel free to experiment with other cheeses like mozzarella, gouda, or Colby jack to suit your taste preferences.
Equipment
- Box Grater – Essential for shredding cheese if you are using blocks instead of pre-shredded cheese.
- Large Saucepan – Necessary for making the cheese sauce.
- 3 qt Baking Dish (9×13″) – Required for baking the mac and cheese.
- Whisk – Useful for making a smooth cheese sauce.
- Large Mixing Bowl – Needed for combining pasta with the cheese sauce.
