Creamy Baked Macaroni and Cheese Recipe
This creamy baked macaroni and cheese is the epitome of comfort food, bringing together tender pasta, rich cheese, and a golden-brown crust. Its classic flavors and versatile nature make it an ideal choice for cozy family dinners or festive celebrations.
Ingredients and Preparation Essentials
Sharp or extra-sharp cheddar is the cornerstone of this recipe, offering a bold and tangy flavor profile that pairs perfectly with the creamy sauce. Elbow macaroni, with its tubular shape, holds the sauce beautifully, ensuring every bite is packed with flavor. Milk and butter work in tandem to create a velvety, indulgent texture that binds the dish together.
For the best results, select a high-quality cheddar cheese that melts evenly and delivers a robust taste. Opt for low-fat milk to maintain creaminess without overpowering richness. If dietary preferences call for substitutions, try gluten-free pasta or a plant-based cheese alternative to accommodate everyone’s needs.
Step-by-Step Instructions for Perfect Creamy Baked Macaroni and Cheese
Preparing the Pasta
Cook the macaroni in salted boiling water until just al dente, ensuring the pasta retains a slight bite as it will finish cooking in the oven. Generously salting the water infuses the pasta with flavor from the start, enhancing the overall dish.
Creating the Cheese Mixture
Toss 2½ cups of shredded cheddar with flour, salt, ground mustard, and black pepper. The flour helps distribute the cheese evenly throughout the macaroni while ensuring a smooth sauce consistency. Thorough mixing prevents clumps and ensures every bite is bursting with flavor.
Layering and Baking
Combine the cooked pasta with the cheese mixture, allowing the heat of the macaroni to slightly melt the cheese. Spread the mixture evenly in a greased casserole dish, pour the milk over the pasta, and top with the remaining cheese. Dot the surface with small pieces of butter for added richness, then cover with foil to lock in moisture during baking.
Testing and Resting
Bake the dish at 375°F, removing the foil after 30 minutes to achieve a golden-brown topping. Test the center with a knife to ensure most of the milk has been absorbed; a slight amount will remain, which sets as the dish cools. Resting for 10 minutes before serving allows the flavors to meld and the macaroni to firm up for clean servings.
Recipe Tips
Even Cheese Distribution:
Toss the cheese and flour thoroughly for consistent seasoning.
Golden Perfection:
Remove foil halfway through baking to achieve a crispy, golden topping.
Customizing the Flavor:
Add breadcrumbs or bacon bits for a unique twist on texture and taste.
What to Serve With This Recipe
Classic Pairings
Pair with a crisp green salad or steamed broccoli for a lighter, balanced meal. Complement the rich dish with roasted chicken or glazed ham for a hearty dinner spread.
Creative Ideas
Use this baked macaroni as a decadent side dish at barbecues or holiday feasts. For a gourmet upgrade, drizzle with truffle oil or sprinkle with freshly chopped herbs like parsley or chives.
Frequently Asked Questions
Can I Use a Different Cheese?
Absolutely! Experiment with Gruyère, mozzarella, or Parmesan for added depth and variety.
How Do I Prevent the Macaroni from Getting Mushy?
Cook the pasta just until al dente; it will continue cooking as it bakes.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
What’s the Best Way to Reheat Leftovers?
Reheat in the oven at 350°F, adding a splash of milk to restore the creamy texture.
Whether served as a centerpiece or a side dish, this creamy baked macaroni and cheese promises to delight with its comforting flavors and cheesy goodness. Perfect for any occasion, it’s a recipe you’ll want to make again and again.
Ingredients
1 pound (16 oz) sharp or extra-sharp cheddar cheese, shredded (about 4 cups)
1 package (16 oz) elbow macaroni
2 cups low-fat milk
2 tablespoons all-purpose flour
1 ½ tablespoons butter, cut into small pieces
¼ teaspoon ground mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat your oven to 375°F. Lightly grease a casserole dish or a 9×13-inch baking pan to prevent sticking.
Cook the macaroni in a large pot of salted boiling water according to the package directions until tender. Drain thoroughly and set aside.
While the pasta is cooking, mix 2½ cups of the shredded cheese with the flour, salt, ground black pepper, and ground mustard in a medium bowl. Toss to evenly coat the cheese in the dry ingredients.
In a large mixing bowl, combine the cooked macaroni with the cheese and flour mixture. Stir until the cheese begins to melt slightly and coats the pasta evenly. Transfer the mixture into the prepared casserole dish, spreading it out evenly.
Pour the milk evenly over the macaroni. Sprinkle the remaining cheese over the top, ensuring it covers the surface. Dot small pieces of butter across the top for added richness. Cover the dish with aluminum foil to lock in moisture.
Bake in the preheated oven for 45 minutes, removing the foil after 30 minutes to allow the top to become golden brown and slightly crisp. Check the center with a knife to ensure the milk has been mostly absorbed—only a minimal amount should remain as the dish will continue to set while cooling.
(Optional) Let the baked macaroni and cheese rest for 10 minutes before serving. This allows the dish to firm up for cleaner servings. Enjoy warm for a creamy and comforting meal!
Creamy Baked Macaroni and Cheese Recipe
Ingredients
- 1 pound 16 oz sharp or extra-sharp cheddar cheese, shredded (about 4 cups)
- 1 package 16 oz elbow macaroni
- 2 cups low-fat milk
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons butter cut into small pieces
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F. Lightly grease a casserole dish or a 9×13-inch baking pan to prevent sticking.
- Cook the macaroni in a large pot of salted boiling water according to the package directions until tender. Drain thoroughly and set aside.
- While the pasta is cooking, mix 2½ cups of the shredded cheese with the flour, salt, ground black pepper, and ground mustard in a medium bowl. Toss to evenly coat the cheese in the dry ingredients.
- In a large mixing bowl, combine the cooked macaroni with the cheese and flour mixture. Stir until the cheese begins to melt slightly and coats the pasta evenly. Transfer the mixture into the prepared casserole dish, spreading it out evenly.
- Pour the milk evenly over the macaroni. Sprinkle the remaining cheese over the top, ensuring it covers the surface. Dot small pieces of butter across the top for added richness. Cover the dish with aluminum foil to lock in moisture.
- Bake in the preheated oven for 45 minutes, removing the foil after 30 minutes to allow the top to become golden brown and slightly crisp. Check the center with a knife to ensure the milk has been mostly absorbed—only a minimal amount should remain as the dish will continue to set while cooling.
- (Optional) Let the baked macaroni and cheese rest for 10 minutes before serving. This allows the dish to firm up for cleaner servings. Enjoy warm for a creamy and comforting meal!