Table of Contents
This guide outlines the steps for a large 2lb baked mac and cheese recipe.
Key steps include grating your own cheese blocks for a smooth sauce.
Prepare a roux with butter and flour to thicken the milk and cream base.
Cook the elbow macaroni until al dente to avoid mushy textures.
Combine the pasta and sauce then top with buttered panko breadcrumbs.
Bake at 350 degrees until golden brown.
Rest the dish for ten minutes to ensure the sauce sets properly.
Question | Answer |
|---|---|
Why should I grate cheese myself? | Pre-shredded cheese contains anti-caking agents that make the sauce grainy. |
How long should I cook the pasta? | Boil the pasta for two minutes less than the package instructions. |
What temperature is best for baking? | Bake the dish at 350 degrees Fahrenheit for 25 to 30 minutes. |
Why remove heat before adding cheese? | High heat separates the cheese oils and ruins the sauce texture. |
How long should the dish rest? | Let the mac and cheese sit for 10 minutes to set. |
Gather essential ingredients
Select high-quality components for a 2lb baked mac and cheese recipe. Large batches require specific ratios to maintain texture. Use dried pasta for structure. Choose cheeses that melt smoothly. Avoid pre-shredded bags. They contain anti-caking agents. These agents create a grainy sauce. Grate blocks yourself for the best results.
The Cheese Blend
Sharp cheddar is the backbone. It provides a tangy punch. Use aged cheddar for depth. Combine it with creamy cheeses. Gruyere adds a nutty flavor. Monterey Jack provides excellent meltability. Colby Jack offers a mild balance. Mix these varieties for a complex profile.
Sauce Essentials
A roux thickens the sauce. Use equal parts butter and flour. Whole milk creates a velvety base. Heavy cream adds richness. Evaporated milk works well too. It prevents curdling in the oven. Season the sauce aggressively. Mustard powder enhances cheese flavor. It does not make the dish taste like mustard. Paprika adds smoky notes.
Crunchy Topping
A crispy topping contrasts the soft pasta. Panko breadcrumbs are lighter than standard crumbs. Mix them with melted butter. Parsley adds color.
Ingredient | Quantity |
|---|---|
Elbow Macaroni | 2 lbs |
Sharp Cheddar (Block) | 1 lb |
Monterey Jack or Gruyere | 8 oz |
Unsalted Butter | 1/2 cup |
All-Purpose Flour | 1/2 cup |
Whole Milk | 6 cups |
Heavy Cream | 2 cups |
Panko Breadcrumbs | 2 cups |
Salt & Pepper | To taste |
Mustard Powder | 1 tbsp |
Cook pasta al dente
Use a large stockpot.
Two pounds of pasta expands significantly.
It needs space to boil correctly.
Crowded water lowers temperature.
This causes sticking and gummy texture.
Fill the pot with water.
Bring to a rapid boil.
Add salt generously.
Use one tablespoon per quart of water.
The water should taste salty.
Seasoning penetrates the noodle.
Add pasta gradually.
Stir immediately.
Keep water moving.
Separate individual noodles.
Timing is Critical
Read package instructions.
Set a timer.
Subtract two minutes from the time.
The baking process continues cooking.
Fully cooked pasta becomes mush in the oven.
Al dente ensures firm texture.
Test the pasta early.
Remove a piece.
Taste it.
Look for a white dot in the center.
The bite should offer resistance.
Best Pasta Shapes
- Elbows: Classic choice.
- Cavatappi: Corkscrews hold sauce.
- Shells: Pockets trap cheese.
- Penne: Tubes offer texture.
Draining Correctly
Pour into a colander.
Shake vigorously.
Remove all water.
Sitting water dilutes the sauce.
Skip the rinse.
Cold water stops cooking but removes starch.
Starch binds the cheese sauce.
Return pasta to the warm pot.
Toss with a little butter.
This prevents clumping.
Keep it warm for the sauce.
Prepare the cheese sauce
Melt butter in a large saucepan over medium heat. Whisk in flour. Cook for one minute. Stir constantly. Do not let it brown. This creates a roux base. It ensures the sauce thickens properly.
Add Dairy
Pour in milk and heavy cream slowly. Whisk continuously. Smooth out any lumps. Increase heat slightly. Bring the mixture to a gentle bubble. Do not boil vigorously. Simmer until thickened. It should coat the back of a spoon. This takes about five minutes.
Melt Cheese
Remove pot from heat. This step is critical. High heat separates cheese oils. Add shredded cheese gradually. Stir in one handful at a time. Wait until melted before adding more. The sauce will become glossy and thick. Use sharp cheddar for bite. Mix in Gruyere for nuttiness.
Seasoning
Stir in mustard powder, salt, pepper, and paprika. Mustard powder enhances flavor. It does not make the dish taste like mustard. Taste the sauce. Adjust salt if needed.
Combine
Pour the hot sauce over the cooked pasta. Toss immediately. Use a large spoon. Ensure every noodle gets coated. Do this while both are hot. The sauce sticks better.
Bake until golden brown
Preheat the oven to 350 degrees Fahrenheit.
Prepare a large baking dish.
A 9x13 inch pan works well.
Two pounds of pasta requires volume.
Grease the pan thoroughly.
Butter or oil prevents sticking.
Pour the cheesy pasta mixture in.
Spread it out evenly.
Use a spatula to level the top.
Add the Crust
Melt two tablespoons of butter.
Mix with panko breadcrumbs.
Toss until fully coated.
Sprinkle the mixture over the pasta.
Cover the entire surface.
Press down lightly.
This helps the crumbs stick.
It ensures a uniform crunch.
Baking Process
Place the dish on the middle rack.
Bake uncovered.
Heat must circulate.
Cook for 25 to 30 minutes.
Check the edges.
Sauce should bubble actively.
The center should be hot.
Look for a golden brown color.
Rest Before Serving
Remove the dish from the oven.
Let it sit on the counter.
Wait for 10 minutes.
The sauce is too liquid right away.
It stabilizes as it cools.
This ensures firm squares.
Serve warm.
Step | Detail |
|---|---|
Oven Temp | 350°F |
Bake Time | 25-30 mins |
Broil Time | 1-2 mins |
Rest Time | 10 mins |