Baked Macaroni and Cheese Recipe

Introduction

Baked macaroni and cheese is a timeless comfort food that combines creamy cheese sauce with tender pasta, all topped with a golden, bubbly crust. It’s perfect for family dinners or a cozy weekend treat. This recipe is simple, satisfying, and sure to become a favorite.

Ingredients

• 1 1/2 cups dry elbow macaroni shells or cavatappi
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 2 cups milk (not skim)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheese (1 cup sharp cheddar and 1 cup Swiss recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the pasta until just shy of tender—it should still be firm.
2. Step 2: While the pasta cooks, melt the butter in a large skillet or pot that can hold the pasta later. Stir in the flour and cook over medium heat, stirring constantly, until the mixture turns a light golden brown, about 1 to 2 minutes.
3. Step 3: Gradually whisk in the milk, making sure to break up any lumps. Add the salt and pepper. Continue cooking over medium-high heat, whisking frequently, until the sauce thickens and bubbles, about 6 minutes.
4. Step 4: Remove the sauce from heat and stir in the shredded cheese until smooth and fully melted.
5. Step 5: Drain the pasta when it is nearly done but still firm. Add the pasta to the cheese sauce, stirring gently to combine.
6. Step 6: Transfer the macaroni and cheese to a greased 2-quart baking dish or an 8×8-inch pan. Bake for 20 to 25 minutes until the top is browned and bubbly.
7. Step 7: Alternatively, for a creamier version, skip baking and place the dish under a broiler until the top browns—watch closely to avoid burning. Serve immediately.

Tips & Variations

• For extra flavor, add a teaspoon of mustard powder or a pinch of smoked paprika to the cheese sauce.
• Use a mix of cheeses like Gruyère, mozzarella, or parmesan for a different taste profile.
• Add cooked bacon or sautéed onions for a hearty twist.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free blend or cornstarch.

Storage

Store leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the macaroni and cheese up to the baking step, then cover and refrigerate for up to 24 hours before baking.

What can I use instead of Swiss and cheddar cheese?

Feel free to use any good melting cheese such as mozzarella, gouda, or Monterey Jack. Combining cheeses often gives the best flavor and texture.

Baked Macaroni and Cheese Recipe

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★★★★★

4.9 from 101 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This classic Baked Macaroni and Cheese recipe features creamy, cheesy pasta baked to golden perfection. Combining sharp cheddar and Swiss cheese in a homemade béchamel sauce, it’s a comforting and satisfying dish perfect for family dinners or cozy nights in.

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Ingredients

Scale 1x2x3x

Pasta

• 1 1/2 cups dry elbow macaroni shells or cavatappi

Sauce

• 3 tablespoons butter or margarine
• 3 tablespoons all purpose flour
• 2 cups milk (not skim)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheese (1 cup sharp cheddar and 1 cup Swiss)

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the macaroni and cheese.
2. Cook Pasta: Bring a large pot of water to a boil and generously salt it. Add the dry elbow macaroni and cook until just firm to the bite (al dente). Drain the pasta once it reaches this texture.
3. Make Roux: While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta later. Add the flour and stir continuously over medium heat for 1-2 minutes until the mixture turns a light brown color, creating a roux.
4. Add Milk and Seasoning: Gradually whisk in the milk to the roux, ensuring no lumps form. Add salt and pepper to season. Continue cooking over medium-high heat, stirring often, until the sauce thickens and starts to bubble, about 6 minutes.
5. Melt Cheese: Remove the sauce from heat and stir in the shredded cheddar and Swiss cheese. Whisk until the cheese is fully melted and the sauce is smooth.
6. Combine Pasta and Sauce: Add the drained pasta into the cheese sauce and stir to evenly coat all the noodles.
7. Bake: Pour the cheesy pasta mixture into a greased 2-quart baking dish or an 8×8 inch pan. Bake at 350 degrees Fahrenheit for 20-25 minutes until the top is browned and bubbly.
8. Optional Broil: For an extra creamy version, skip baking and instead put the dish under the broiler to brown the top, watching carefully to avoid burning. Serve immediately.

Notes

• You can use a mix of your favorite cheeses for different flavor profiles; however, a combination of sharp cheddar and Swiss provides both sharpness and creaminess.
• Do not overcook the pasta; it should still be firm before baking to prevent it from becoming mushy.
• Using whole milk rather than skim enhances the creaminess of the sauce.
• Use a 2-quart or similar sized baking dish to avoid overflow and ensure even cooking.
• For faster preparation, you may skip baking and use the broiler to brown the top after mixing pasta and sauce.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: baked macaroni and cheese, comfort food, cheesy pasta, homemade mac and cheese, oven baked mac and cheese