Classic Creamy Baked Mac and Cheese
This classic creamy baked mac and cheese recipe delivers a comforting dish with tender macaroni enveloped in a rich, cheesy sauce, finished with a golden-brown top.
Equipment
- Large Pot
- Whisk
- 9x13 inch baking dish
- Oven
Ingredients
Pasta
- 8 ounces elbow macaroni (or cavatappi/medium shells)
Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (2% is fine too)
Cheese
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup Gruyere or Colby Jack cheese freshly shredded
Seasoning
- Salt & black pepper to taste
- nutmeg Pinch (optional)
Instructions
Cooking Pasta
- Cook macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
Making Roux
- Melt butter in the same pot over medium heat, then whisk in flour for 1 minute to form a smooth roux.
Adding Milk
- Gradually add milk, whisking continuously until the sauce thickens and gently simmers for 5-7 minutes.
Melting Cheese
- Reduce heat to low, add shredded cheddar and Gruyere, stirring until melted and smooth. Season with salt, pepper, and optional nutmeg, then adjust to taste.
Combining & Baking
- Stir the cooked macaroni into the cheese sauce until evenly coated, then pour the mixture into a 9x13 inch baking dish.
Golden Top
- Optionally, sprinkle an additional 1/2 cup of cheese over the top for a golden crust.
Baking
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Resting & Serving
- Let the mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an even richer flavor, use a combination of different cheeses. You can also add a breadcrumb topping for extra crunch.