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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the macaroni and cheese.
- 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.
- 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.
- 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.
- 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.
- Combine Pasta and Sauce: Add the drained pasta into the cheese sauce and stir to evenly coat all the noodles.
- 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.
- 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
