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How to Make Baked Mac and Cheese
Make a delicious homemade mac and cheese dinner in the oven for your family and friends! It’s so easy and tastes great.
Notes:
- Leftover macaroni and cheese can be stored in the refrigerator for up to 4 days.
- To reheat, microwave portion for 45- 60 seconds, or until heated through.
- Elbow Macaroni– While elbow shaped macaroni is the traditional pasta for this dish, one pound of any tubular pasta can be substituted. Cavatappi, ditalini, ziti, or even shells can all be used in this recipe. Follow package directions for al dente pasta.
- Butter/ Flour– Butter and flour form a roux which is the base for the cheese sauce. ¼ cup of any flavorless oil could be substituted for the butter if desired.
- Milk/Cream– Milk and cream complete the bechamel sauce that is the base for this baked macaroni and cheese. While all milk could be used, the addition of cream gives the sauce an added richness.
- Cheese– This recipe uses mild cheddar and Monterey Jack, but any preferred, good melting cheese can be substituted in this recipe. Sharpe cheddar, white or yellow America, Gruyere, Swiss, or Gouda cheese would all work in this recipe.
- Bread Topping– This recipe uses a white sandwich bread topping to provide added crunch to the dish. 4-5 slices of your preferred sliced bread could be used to make breadcrumbs. The topping can be omitted if preferred.
Baked Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups milk
- 1 ½ cups heavy cream
- 8 ounces Monterey Jack cheese shredded
- 8 ounces Cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Crumb Topping
- 5 slices sandwich bread
- 3 tablespoons unsalted butter cold
Instructions
- Preheat oven to 350 degrees.
- Tear sandwich bread into large pieces and place in a food processor. Pulse bread 10-15 seconds or until it reaches a fine crumb. 5 slices should make around 2 cups of breadcrumbs.
- Using a handheld cheese grater, grate 3 tablespoons of cold butter into breadcrumbs, toss to combine.
- In a large stock pot or Dutch oven, boil macaroni in salted water until al dente, 8-9 minutes. Drain pasta, return pasta to pot it was cooked in and set aside.
- While the pasta is cooking prepare the cheese sauce, in a large saucepan over medium heat, melt the 5 tablespoons of butter. Whisk in flour, salt, pepper, and cayenne pepper. Cook roux for 3-4 minutes, whisking regularly.
- Whisk in milk and cream into roux mixture, continue to cook sauce, whisking regularly, until it begins to thicken, 4-5 minutes.
- Whisk in grated cheese, stir until all cheese is melted and fully incorporated into the sauce, 4-5 minutes.
- Pour cheese sauce over cooked macaroni, stir until well mixed.
- Pour mixture into a 9×13 inch baking dish, top with breadcrumb topping.
- Bake macaroni and cheese, uncovered, for 20 minutes, or until bubbly and topping has browned.
- Remove pan from oven, serve warm.
