Creamy Baked Macaroni and Cheese

Name: Creamy Baked Macaroni and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 servings
Cuisine: Deutsch
Ingredients: 1 lb Elbow macaroni; 0.5 cup (1 stick) Unsalted butter; 0.5 cup All-purpose flour; 4 cups Milk (whole or 2%), warmed; 1 tsp Salt, plus more for pasta water; 0.5 tsp Black pepper; 0.25 tsp Nutmeg (optional); 3 cups Sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded (or additional cheddar); 0.5 cup Panko breadcrumbs; 2 tbsp Unsalted butter, melted (for topping)

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Indulge in the quintessential American comfort dish with this Creamy Baked Macaroni and Cheese. Perfect for a cozy February gathering or a satisfying family meal, this recipe delivers on all fronts: incredibly tender elbow macaroni swimming in a luxurious, homemade cheese sauce made from a blend of sharp cheddar and Gruyère. A buttery, seasoned breadcrumb topping adds a delightful crunch, contrasting beautifully with the creamy interior. Baked until bubbly and golden, this mac and cheese is a heartwarming classic that promises pure satisfaction with every spoonful.

speichern

Prep Time20 min

Cook Time30 min

Servings8-10 servings

DifficultyEasy

Equipment

9x13-inch baking dishLarge saucepan or Dutch ovenWhiskPot for pasta

Instructions

1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Cook macaroni according to package directions until al dente. Drain well and set aside.
2
In a large saucepan or Dutch oven, melt 0.5 cup butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in warmed milk until smooth and thickened, about 5-7 minutes.
3
Remove the saucepan from heat. Stir in 1 tsp salt, black pepper, and nutmeg (if using). Add shredded cheddar and Gruyère cheeses, stirring until completely melted and smooth. The sauce should be rich and creamy.
4
Add the cooked and drained macaroni to the cheese sauce, stirring until all the pasta is evenly coated. Pour the macaroni mixture into the prepared baking dish.
5
In a small bowl, combine Panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the top of the macaroni and cheese.
6
Bake for 25-30 minutes, or until the mac and cheese is bubbly and the topping is golden brown and crispy. Let stand for 5-10 minutes before serving.

Nutrition

Calories550 kcal

Protein25g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use different types of cheese?

Yes! While cheddar and Gruyère are classic, feel free to experiment with other good melting cheeses like Monterey Jack, Fontina, or even a little bit of cream cheese for extra creaminess. Avoid pre-shredded cheeses as they often contain anti-caking agents that can make the sauce grainy.

How can I prevent the cheese sauce from becoming grainy?

Ensure your milk is warm before adding it to the roux, and add the shredded cheese off the heat, stirring gently until melted. Using freshly grated cheese also helps, as pre-shredded cheese can contain starches that make the sauce grainy.

Can I make this ahead of time?

You can assemble the mac and cheese (without the breadcrumb topping) up to a day in advance and store it covered in the refrigerator. When ready to bake, add the breadcrumb topping and bake as directed, potentially adding 10-15 minutes to the baking time since it will be cold. For best results, the topping should always be added just before baking.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.