Baked Mac and Cheese

Ultra creamy and cheesy goodness, topped with a crisp layer of cheese and fresh breadcrumbs to add the perfect amount of crunch & baked to bubbly perfection.

Table of Contents:

• Why you’ll love this recipe
• Tools you may need
• Tips for making this recipe
• Baked Mac and Cheese ingredients

When I hear the words “Mac and Cheese” I am flooded with memories from my childhood. I think most of us grew up with the boxed kraft mac n cheese, I feel like at times we practically lived off it! We loooooved Mac & Cheese as kids. Whether it was made with the good ol’ fashioned cheese seasoning packet, the deluxe cheese sauce, or nana’s homemade mac that we especially cherished for the holidays- this simple cheesy pasta dish had a special place in my heart.

Still to this day do I love Mac and Cheese… anything with cheese really! But now that my tastebuds have matured, we definitely have naturally evolved to making it homemade. Who would’ve known how simple it really is to make from scratch?

Every homemade version of a thing tastes better in my opinion. Especially knowing each ingredient that is put into a recipe makes me feel a lot better about feeding it to my family. No mystery ingredients and no confusion!

This is my spin on a classic baked mac and cheese. Made with 3 different kinds of cheese, toasted sourdough breadcrumbs atop to give it a nice crunch and baked to bubbly perfection.

Baked Mac & Cheese is a very versatile dish that you could serve alongside almost anything (depending on who you ask). My favorites being barbeque chicken, pan seared salmon, or freshly made burgers! You could also certainly get creative with the add ins here, bacon would probably be at the top of my list. But for the sake of simplicity, we will focus in on the classic version of Baked Mac and Cheese.

Why you’ll love this recipe:

• Easy to Make: This recipe is super simple to make with just a few steps of prep work before you can throw it into the oven.
• Tastes way better than store bought: Compared to buying our beloved childhood boxed mac, this homemade Baked Mac and Cheese will take your taste buds to the next level, and you’ll taste quality in every bite.
• Very versatile: You can pair this mac and cheese with almost anything in my opinion. From roasted veggies to barbeque chicken, seared salmon etc. It’s also just as delicious on its own.

Tips for making this Baked Mac and Cheese:

• Don’t overcook the noodles: Unless you like mushy noodles, I find that cooking them just until al dente creates the best textured bite for after it comes out of the oven.
• For the Roux: Make sure when preparing the roux (butter and flour) you whisk constantly for 2 minutes to cook out the flour taste/texture, and to prevent it from burning.
• Breadcrumbs: I love the flavor and texture that the fresh sourdough breadcrumbs give for the topping, but feel free to use panko instead.
• Multiple cheeses: Using multiple cheeses in this recipe is what gives it a unique added depth of cheese flavor. For best results, use a variety of at least two cheeses (cheddar, Monterrey, Colby jack, mozzarella, gouda, parmesan)

Tools you may need:

• Large pot
• Spoon
• Cheese Grater
• Cutting board
• Measuring spoons/cups
• Baking dish 9×13

Baked Mac and Cheese Ingredients:

• Elbow noodles: Feel free to use plain or whole wheat elbows in this recipe.
• Butter: I used salted grassfed butter. It doesn’t have to be grassfed & feel free to use unsalted. You may just have to adjust your salt added to the sauce.
• Flour: All purpose is best for this recipe as whole wheat can give the sauce a grainy texture.
• Cheese: I used a blend of two different cheddars, Monterey jack & parmesan cheese for this recipe. I recommend using at least two varieties for optimal flavor such as cheddar, Monterey jack, Colby jack, mozzarella, gouda, parmesan etc.
• Milk: Full fat milk is best for the creamiest cheese sauce.
• Half and half: Adds more creaminess
• Mustard powder: Traditional add in for mac and cheese for enhanced flavor.
• Paprika: I use regular paprika for this recipe but if you’d like to add a hint of smokiness (especially if you’re adding in bacon) feel free to sub smoked paprika.
• Salt
• Freshly ground black pepper

How to make Baked Mac and Cheese:

1. Add water to a 3-quart pot and salt generously, bringing to a boil.

2. Once the water is boiling, add in the uncooked pasta.

3. After about 6 or 7 minutes, once the pasta is al dente, carefully carry over to the sink and drain it in a strainer.

4. Pour the finished pasta into your baking dish, I like to add about a tbsp of butter and mix it around so that the noodles don’t stick together.

5. Put your pot back on the stove and preheat too medium. While its preheating, take this time to shred your cheese & add it to a large bowl, tossing with clean hands to mix it thoroughly. Set aside a heaping 1 cup to add on top before the oven.

6. Once the pot is preheated, add in the butter. Once the butter is melted, add in the flour and start whisking continuously for about 2 minutes.

7. After two minutes, add your milk and half in half in splashes, whisking at the same time. Don’t add it to quickly otherwise your sauce may break.

8. Once the sauce begins to thicken, add in all of your spices including the salt.

9. Stir in the seasonings and then start adding the cheese by handfuls, melting completely before adding the next handful.

At this point, the sauce should be velvety and smooth.

10. Add your sauce on top of the noodles in the baking dish and gently use a spoon to carefully mix it together and evenly spread across the dish into a smooth layer.

11. Melt 2 tbsp of butter in a small saucepan for your breadcrumbs. Once melted, add to a bowl with your breadcrumbs and stir to cover with the butter.

Add remaining cheese and breadcrumbs on top of the evenly spread Mac and Cheese. Bake at 325 for 15 minutes or until bubbly and lightly golden brown.

Enjoy!

Storage:

Store in an airtight container in the refrigerator for up to 4 days.

If you made this recipe, please let me know your thoughts!