Classic Baked Mac and Cheese

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Creamy, cheesy, golden, and bubbling hot from the oven — Classic Baked Mac and Cheese is the ultimate comfort food. Each spoonful delivers a luscious, velvety cheese sauce that clings to perfectly cooked elbow macaroni, all topped with a beautifully browned, crispy cheese crust. It’s rich, indulgent, and deeply satisfying.

Whether you’re hosting a family gathering, prepping for a holiday feast, or simply treating yourself to a cozy weeknight meal, this dish never fails to impress. Its nostalgic flavors and crave-worthy texture make it a beloved staple on dinner tables everywhere.

Why You’ll Love This Classic Baked Mac and Cheese

• It’s a crowd-pleaser that appeals to all ages.
• Perfect balance of creamy and crunchy textures.
• Easy to prep ahead for parties or busy days.
• Customizable with extra add-ins like bacon, jalapeños, or different cheeses.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

To make the best baked mac and cheese, you’ll need a few essential kitchen tools:

• Large pot: For boiling pasta evenly and efficiently.
• Whisk: Crucial for creating a lump-free roux and smooth cheese sauce.
• Saucepan: Needed for melting butter, cooking the roux, and combining the milk and cheese.
• 9×13-inch baking dish: The ideal size for layering and evenly baking the mac and cheese.
• Wooden spoon or silicone spatula: For folding the macaroni into the cheese sauce without breaking the pasta.
• Box grater: Freshly shredded cheese melts better and creates a smoother sauce.

Preparation Tips

Start by undercooking the macaroni by about 1-2 minutes; it will continue to cook in the oven and you don’t want mushy pasta. Use freshly shredded cheese rather than pre-packaged versions, which often include anti-caking agents that can interfere with melting. To enhance flavor, choose a blend of cheeses like sharp cheddar for tang and mozzarella for stretch. Make sure the roux is golden and smooth before adding milk to avoid lumps. When baking, cover with foil for the first 15 minutes to retain moisture, then uncover to achieve that golden-bubbly top.

Ingredients for this Classic Baked Mac and Cheese

• 1 lb elbow macaroni (about 4 cups dry)
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream (warm)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 3 cups sharp cheddar cheese, freshly shredded
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup panko breadcrumbs (for topping)
• 1 tbsp butter (melted, for topping)
• Chopped parsley (optional, for garnish)

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 6–7 minutes, just until al dente. Drain and set aside. Don’t overcook as it will continue cooking in the oven.

Step 2: Make the Roux

In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1–2 minutes until lightly golden and bubbling, stirring constantly.

Step 3: Add Milk and Cream

Gradually whisk in the warm milk and cream to the roux. Continue whisking to eliminate lumps. Bring to a simmer and cook for 3–4 minutes until the mixture thickens into a smooth, creamy base.

Step 4: Season the Sauce

Stir in salt, black pepper, garlic powder, onion powder, and paprika if using. Mix thoroughly to distribute the seasoning evenly.

Step 5: Melt in the Cheese

Reduce the heat to low. Add shredded cheddar, mozzarella, and parmesan cheese a handful at a time, stirring until fully melted and smooth.

Step 6: Combine Pasta and Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir gently with a silicone spatula or wooden spoon to coat all the pasta without breaking it.

Step 7: Transfer to Baking Dish

Pour the mac and cheese mixture into a greased 9×13-inch baking dish, spreading evenly.

Step 8: Add Topping

In a small bowl, mix panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle evenly over the mac and cheese. Add a bit of extra cheese on top if desired.

Step 9: Bake

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the top is golden and bubbling.

Step 10: Serve

Let it rest for 5 minutes before serving. Garnish with chopped parsley for a touch of color and freshness. Enjoy the creamy, cheesy, and crispy harmony in every bite!

Notes

For best results, always shred your own cheese from blocks. Pre-shredded cheeses contain anti-caking agents that affect how smoothly the cheese melts. The flavor of this dish is heavily influenced by the cheese blend, so opt for sharp or extra-sharp cheddar for boldness, mozzarella for creaminess, and parmesan for depth. You can also customize by adding mix-ins like cooked bacon, sautéed onions, or even a touch of hot sauce for a spicy kick.

Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Since the pasta continues to cook in the oven, boiling it until fully tender will lead to mushy texture.
• Skipping the roux step: The roux is essential for a smooth sauce. Without it, your cheese sauce may become grainy or clump.
• Using cold dairy: Cold milk or cream can cause your sauce to seize. Make sure they’re warmed before adding.
• Too much or too little cheese: While it’s tempting to go overboard, too much cheese can make the sauce oily; too little can lead to bland results.
• Baking uncovered the whole time: This can dry out the mac and cheese. Start covered, then uncover to crisp the top.

Storage Instructions

Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through. For individual servings, microwave with a splash of milk to keep it creamy. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Estimated Nutrition

(Per Serving – based on 8 servings)

• Calories: 520
• Protein: 19g
• Carbohydrates: 40g
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 90mg
• Sodium: 520mg
• Fiber: 2g
• Sugar: 4g

Frequently Asked Questions

What are the best cheeses to use for mac and cheese?

Sharp cheddar is the classic choice. Combine it with mozzarella, parmesan, gruyere, or fontina for depth and creaminess.

Can I make this ahead of time?

Yes! Assemble everything up to the baking stage, cover, and refrigerate for up to 24 hours. Bake just before serving.

How do I keep my cheese sauce from turning grainy?

Use warm milk, make a proper roux, and add the cheese off the heat while stirring constantly.

Can I add meat or vegetables?

Absolutely. Cooked bacon, diced ham, caramelized onions, or steamed broccoli are all great add-ins.

Can I freeze baked mac and cheese?

Yes. Freeze after assembling (before baking) or after it’s baked and cooled. Thaw and reheat as needed.

How do I make it spicy?

Add a pinch of cayenne pepper or a splash of hot sauce to the cheese sauce. Pepper jack cheese also adds heat.

What can I use instead of panko breadcrumbs?

Crushed Ritz crackers, crushed cornflakes, or seasoned regular breadcrumbs work well.

Is it okay to use pre-shredded cheese?

It works in a pinch, but freshly shredded cheese gives a creamier texture and better melt.

Conclusion

Classic Baked Mac and Cheese is more than just a side dish — it’s a comfort food masterpiece. With its creamy interior and crispy golden top, it brings smiles to the table every time. By following the right steps, using the best ingredients, and avoiding common pitfalls, you’ll create a mac and cheese that’s unforgettable, rich in flavor, and perfect for sharing.

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