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Baked Mac and Cheese

Creamy Baked Mac and Cheese for Ultimate Comfort Nights

Indulge in this creamy baked mac and cheese, a comforting dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Dry macaroni pasta You can use cavatappi or fusilli for fun twists.
For the Béchamel Sauce
  • 4 tbsp Butter Use unsalted to control saltiness.
  • 1/4 cup All-purpose flour Acts as a thickening agent.
  • 2 cups Whole milk Lower-fat milk or a blend with heavy cream works for a lighter version.
  • 1 cup Half and Half Substitute with heavy cream for a richer sauce.
Seasonings
  • 1/2 tsp Black pepper Season to taste.
  • 1 pinch Nutmeg Use sparingly.
  • 1/2 tsp Garlic powder Try fresh garlic for more flavor.
  • 1 tsp Dried mustard Dijon mustard is a great alternative.
For the Cheesy Goodness
  • 1 cup Sharp Cheddar cheese Feel free to switch it with any sharp cheese.
  • 1 cup White Cheddar cheese Substitute with another creamy cheese if necessary.
  • 1 cup Gruyere cheese Emmental or Fontina make excellent replacements.
For the Crunchy Topping
  • 1 cup Panko Regular breadcrumbs can be used but may alter texture.
  • 2 tbsp Melted butter For mixing with panko.
  • 1/2 tsp Seasoned salt Regular salt can suffice.

Equipment

  • Oven
  • Baking dish
  • Large Pot
  • Medium saucepan
  • whisk

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. Bring salted water to a boil and cook the dry macaroni pasta until just shy of al dente, about 7-8 minutes. Drain and toss with olive oil.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of flour and cook for about 1 minute until golden.
  4. Slowly add 2 cups of whole milk and 1 cup of half and half, whisk continuously until thickened, about 6-8 minutes.
  5. Stir in 1/2 teaspoon of black pepper, a pinch of nutmeg, 1/2 teaspoon of garlic powder, and 1 teaspoon of dried mustard. Gradually add 1 cup each of sharp Cheddar, white Cheddar, and Gruyere cheeses until melted and smooth.
  6. Combine the cooked pasta with the cheese sauce, ensuring it's fully coated. Transfer to the prepared baking dish.
  7. Mix 1 cup of panko with 2 tablespoons of melted butter and 1/2 teaspoon of seasoned salt. Sprinkle over the mac and cheese.
  8. Bake for 20 minutes, or until edges are bubbling and top is lightly golden. Broil for an additional 2-3 minutes if desired.
  9. Let it sit for 10 minutes before serving to allow flavors to settle.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

This dish guarantees smiles all around the table!

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