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Creamy Baked Mac and Cheese

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Creamy Baked Mac and Cheese is a classic comfort dish featuring tender elbow macaroni baked in a rich, velvety cheese sauce with a golden, bubbly crust.

Ingredients

2 cups elbow macaroni pasta

4 tbsp butter

4 tbsp all-purpose flour

2 cups milk (room temperature)

1 cup heavy cream (room temperature)

2 cups shredded cheddar cheese (freshly shredded preferred)

1 cup shredded gruyere cheese (optional)

Salt, to taste

Black pepper, to taste

Optional: Additional cheese for topping (cheddar, mozzarella, gouda, or your choice)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Boil the elbow macaroni in salted water for 4 to 5 minutes, slightly undercooked, then drain and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
  4. Slowly whisk in the milk and cream, continuing to stir until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat and stir in shredded cheeses until melted and smooth. Season with salt and pepper to taste.
  6. Mix the cheese sauce with the cooked pasta, ensuring every piece is coated.
  7. Transfer the mac and cheese mixture into a baking dish. Sprinkle extra cheese on top for a bubbly, golden crust.
  8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbling.
  9. Let it rest for a few minutes before serving to thicken further.

Notes

  • Use freshly shredded cheese for better melting and texture.
  • For a crispy topping, add breadcrumbs mixed with shredded cheese before baking.
  • To make it gluten-free, substitute pasta with gluten-free varieties and use cornstarch or gluten-free flour instead of all-purpose flour.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven or microwave.
  • Customize with additional ingredients like bacon, veggies, or different cheeses for variation.

Nutrition

Find it online: https://recipesbyjanet.com/creamy-baked-mac-and-cheese/