Are you craving that ultimate comfort food, creamy baked mac and cheese, but intimidated by the roux? Fear not! This recipe delivers all the cheesy, gooey goodness you adore without the fuss of a traditional roux. It's a simple, quick, and delicious way to elevate your weeknight dinner or impress your guests at your next gathering. This easy recipe is perfect for beginner cooks looking for healthy meals, yet satisfying enough for experienced home cooks seeking delicious dishes. This is one of the best recipes for a truly satisfying meal.
Ingredients:
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour (optional, for a slightly thicker sauce)
- 4 cups milk (whole milk recommended for creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese (optional, for a richer flavor)
- 1/2 cup bread crumbs (panko recommended)
- 2 tablespoons melted butter (for bread crumbs)
Instructions:
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Cook the pasta: Preheat your oven to 375°F (190°C). Cook the macaroni according to package directions until al dente. Drain well and set aside. Don't overcook; slightly undercooked pasta will finish cooking beautifully in the oven.
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Make the cheese sauce: In a large saucepan over medium heat, melt the butter. If you prefer a thicker sauce, whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth. Gradually whisk in the milk, stirring until smooth. Bring to a simmer, stirring frequently, until the sauce slightly thickens.
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Season and add cheese: Stir in the salt, pepper, and nutmeg. Reduce heat to low and add the cheddar, Monterey Jack, and Gruyere cheese (if using), stirring until completely melted and smooth. This creates a luxuriously creamy base for your mac and cheese.
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Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
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Bake: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. In a small bowl, combine the bread crumbs and melted butter. Sprinkle evenly over the top of the mac and cheese.
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Bake until golden brown: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving. This allows the mac and cheese to set slightly, making it easier to serve.
Tips for the Best Baked Mac and Cheese:
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Use high-quality cheese: The flavor of your mac and cheese heavily depends on the cheese you use. Opt for sharp cheddar and a good quality Gruyere for the best results.
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Don't overbake: Overbaking can dry out the mac and cheese. Start checking for doneness at 20 minutes and remove from the oven when golden brown and bubbly.
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Let it rest: Allowing the mac and cheese to rest for a few minutes before serving allows the sauce to thicken and makes it easier to serve.
Variations:
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Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a kick.
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Bacon Mac and Cheese: Crumble cooked bacon and stir it into the cheese sauce before adding the pasta.
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Vegetable Mac and Cheese: Add cooked broccoli, cauliflower, or peas to the cheese sauce along with the pasta.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 30-35g
This recipe is a quick dinner idea perfect for busy weeknights, and easily adaptable to your preferences. Enjoy your homemade, creamy, and delicious baked mac and cheese!