Baked Mac and Cheese
The ultimate homemade creamy baked mac and cheese that's never dry and filled with gooey cheese goodness.
Ingredients
Pasta and Base
- 8 oz elbow macaroni Cooked al dente, save some pasta water
- 2 tbsp butter For making the roux
- 2 tbsp all-purpose flour For thickening the cheese sauce
- 2 cups whole milk Use 2% if unavailable
Cheese
- 2 cups shredded cheddar cheese Low-moisture cheddar preferred
- 1 cup shredded Monterey Jack cheese For extra stretch
- ½ cup grated Parmesan cheese Optional for added flavor
Seasoning
- 1 tsp salt For tastiness
- ½ tsp black pepper To taste
- ¼ tsp smoked paprika Optional for flavor enhancement
Topping (Optional)
- ½ cup panko breadcrumbs Mixed with a little melted butter for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni in salted water for 1-2 minutes less than package instructions. Drain, reserving a little pasta water.
Making the Sauce
- In a large pot, melt butter over medium heat. Add flour and stir to form a roux. Whisk until smooth and bubbling.
- Slowly whisk in the milk, cooking until the sauce thickens slightly.
- Reduce heat and gradually add shredded cheeses, stirring until melted and smooth.
Assembling
- Combine the cooked macaroni and cheese sauce in a casserole dish. Stir in reserved pasta water if the sauce is too thick.
- Top with additional cheese and panko breadcrumbs if using.
Baking
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
- Let it rest for a few minutes before serving.
Notes
For variations, try adding in vegetables like roasted broccoli, spicy sausage, or even a touch of sriracha for heat.