Ultimate Creamy Baked Mac and Cheese
Let me share my absolute favorite comfort food recipe with you. This Creamy Baked Mac and Cheese is pure heaven in a dish. It's got the most amazing cheese sauce that wraps around every bite of pasta and when it comes out of the oven with that golden bubbly top oh my goodness it's just perfect. Whether you're making it for a cozy family dinner or bringing it to a holiday gathering it never disappoints.
Why This Recipe Is Pure Gold
You guys this mac and cheese is everything. The sauce is perfectly creamy the cheese gets all melty and that crispy top adds such amazing texture. I love that you can mix up the cheeses or add fun toppings to make it your own. Trust me once you try this recipe you'll never go back to the boxed stuff again.
Everything You Need to Make It
- The Pasta: Elbow macaroni but don't cook it all the way we want it just under al dente.
- Butter Base: This starts our amazing sauce off right.
- The Thickener: A bit of flour to make that sauce perfectly creamy.
- Liquid Gold: Warm milk and half and half make it extra rich.
- Cheese Please: Fresh grated cheddar melts like a dream.
- Extra Special: Gruyere adds this amazing nutty flavor.
- Basic but Important: Salt and pepper to make everything pop.
- Optional Extras: Panko Ritz crackers or extra cheese for that perfect top.
Let's Make It Together
- Start With The Pasta
- Boil your pasta for just 4 to 5 minutes then drain it we'll finish cooking it in the oven.
- The Magic Sauce
- Melt your butter whisk in flour then slowly add your warm milk and half and half keep whisking until it's thick. Take it off the heat stir in all that yummy cheese until it's perfectly melty.
- Building Your Dish
- Layer half your pasta in a greased dish pour on half the sauce add some cheese then do it all again.
- Baking Time
- Pop it in a 350°F oven for about 25 minutes then if you want that gorgeous brown top give it a quick broil. Let it rest for 5 minutes before diving in.
My Best Tips for Success
Always grate your own cheese the pre shredded stuff just doesn't melt right. Keep that pasta a little undercooked it'll finish in the oven. Want an extra crunchy top? Mix some panko or crushed Ritz with melted butter before sprinkling it on. And feel free to play with the baking time to get your perfect texture.
Fun Ways to Mix It Up
Sometimes I throw in some crispy bacon or sautéed veggies to make it even more special. Try different cheese combos like mozzarella gouda or Monterey jack. If you're craving super creamy mac and cheese just skip the baking step and serve it straight from the pot.
Keeping It Fresh
Pop any leftovers in an airtight container they'll stay good in the fridge for 3 to 4 days. When you reheat add a splash of milk or cream and stir it while it warms up to keep it creamy. Want to make it ahead? You can freeze it unbaked just wrap it up tight and save it for later.
Frequently Asked Questions
- Can I use pre-shredded cheese?
Fresh-shredded cheese works best as it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- What can I substitute for half-and-half?
Mix equal parts whole milk and heavy cream to make your own half-and-half. You can also use all whole milk, though the sauce won't be quite as rich.
- Why cook the pasta 1 minute less than package directions?
Undercooking slightly prevents mushy pasta since it continues cooking in the oven. This ensures perfect al dente texture in the final dish.
- Can I add different cheeses?
Yes! The recipe includes a five-cheese variation. Just maintain the same total amount of cheese when substituting your favorites.
- How do I reheat leftovers?
Add a splash of milk before reheating in the microwave or oven to restore the creamy texture. Heat until just warm to prevent the sauce from breaking.