Baked Mac and Cheese
A comforting dish of creamy cheese sauce enveloping elbow macaroni, topped with a crunchy breadcrumb layer.
Ingredients
Pasta
- 1 pound elbow macaroni Cook according to package instructions.
Cheese Sauce
- 4 tablespoons unsalted butter Melt in a saucepan.
- 4 tablespoons all-purpose flour To make the roux.
- 4 cups milk Gradually whisk into the roux.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese For flavor.
- 1 cup shredded mozzarella cheese For creaminess.
Optional Toppings
- 1 cup breadcrumbs For a crunchy top.
- 2 tablespoons grated Parmesan cheese Mix with breadcrumbs.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Once melted, sprinkle in the flour, stirring continuously to form a roux. Cook for about 1-2 minutes.
- Gradually whisk in the milk, continuing to stir to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
- Stir in the salt, black pepper, garlic powder, and onion powder.
- Remove from heat and mix in the cheddar and mozzarella cheeses until melted and smooth.
Combine Pasta and Sauce
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir well to coat all the pasta.
Prepare for Baking
- Preheat your oven to 350°F (175°C). Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish.
Optional Topping
- If you like a crunchy topping, mix breadcrumbs with grated Parmesan cheese and sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake
- Place the dish in the preheated oven and bake for 25-30 minutes until heated through and the top is golden brown.
Serve
- Remove from the oven and let it sit for a few minutes before serving. Enjoy your comforting baked mac and cheese!
Notes
Don’t overcook the pasta; it should be al dente before baking. You can experiment with different cheeses and toppings for variation.