Table of Contents
This baked mac and cheese uses Gruyere and Cheddar for deep flavor.
Grate cheese blocks to ensure a smooth sauce texture.
Whisk butter and flour to make a roux then add warm milk.
Remove the sauce from heat before stirring in the cheese.
Mix al dente pasta with the sauce then top with buttered crumbs.
Bake the dish at 375 degrees until golden brown.
Rest for ten minutes before serving to thicken the sauce.
Question | Answer |
|---|---|
Should I use pre-shredded cheese? | Pre-shredded cheese contains anti-caking agents that ruin the sauce texture. |
Why must I take the pan off the heat before adding cheese? | High heat causes the cheese sauce to separate or become grainy. |
Do I need to rinse the macaroni? | Do not rinse the noodles because the starch helps the sauce stick. |
How long should the dish rest before serving? | Let the dish rest for ten minutes so the sauce thickens. |
What is the secret ingredient in this recipe? | Fresh nutmeg enhances the cheese flavor without overpowering it. |
Gather Gruyere, cheddar, and other fresh ingredients.
Success depends on high-quality dairy. Start with the cheese. This baked mac and cheese recipe Barefoot Contessa style relies on Gruyère. It melts perfectly. Add extra-sharp Cheddar for depth. Buy blocks of cheese. Pre-shredded varieties contain anti-caking agents. They ruin the sauce texture. Grate the cheese yourself. Use the large holes of a box grater.
Cheese Selection
- Gruyère: Provides a nutty, rich flavor base.
- Extra-Sharp Cheddar: Adds a tangy bite.
- Parmesan: Optional, for a salty finish.
Choose the right pasta. Elbow macaroni is traditional. Cavatappi or shells work too. These shapes trap sauce. Avoid long noodles. Cook the pasta until al dente. It finishes cooking in the oven.
Collect dairy and aromatics. Whole milk creates the sauce base. Some recipes use half-and-half for richness. Unsalted butter is essential. It controls salt levels. You will need all-purpose flour for the roux. Do not forget fresh nutmeg. It is the secret ingredient. Nutmeg enhances the cheese flavor without overpowering it.
Essential Pantry Items
Item | Quantity | Purpose |
|---|---|---|
Whole Milk | 4 cups | Creamy sauce base |
Unsalted Butter | 4 tbsp | Roux thickener |
Flour | ½ cup | Sauce thickener |
Fresh Nutmeg | 1 pinch | Flavor enhancer |
Bay Leaf | 1 leaf | Infused milk aroma |
Prepare the toppings last. Fresh breadcrumbs make a crisp crust. Panko works well too. Mix crumbs with melted butter. This ensures golden browning. Chop fresh parsley for garnish. It adds color. Have salt and black pepper ready. Taste the sauce before baking.
Make a rich white sauce with milk and butter.
Start with the dairy. Pour whole milk into a medium saucepan. Add a bay leaf for aroma. Heat the milk until warm. Do not let it boil. Hot milk incorporates into the roux smoothly.
Prepare the Roux
Melt unsalted butter in a large heavy-bottomed pot. Use medium-low heat. Whisk in the flour. Keep whisking. Cook the mixture for two to three minutes. It should bubble gently. Do not let it turn brown. This step removes the raw flour flavor. The roux is the thickener for the sauce.
Combine the ingredients. Slowly whisk the warm milk into the roux. Pour in a thin steady stream. Whisk vigorously to break up lumps. Once all milk is added, switch to a wooden spoon. Cook the sauce over medium-low heat. Stir often to prevent scorching.
Thickening Tips
- Simmer time: Cook for 5 to 10 minutes.
- Texture check: Sauce should coat the back of a spoon.
- Adjustment: Add more milk if too thick.
Season the sauce. Remove the bay leaf. Grate fresh nutmeg directly into the pot. A small pinch is enough. Add salt and black pepper. Taste the sauce. Adjust seasoning now.
Finish with cheese. Remove the pot from the heat entirely. Stir in the grated Gruyère and Cheddar. Add the cheese in batches. Let each handful melt completely. Stir until the sauce is smooth and creamy. This creates a Mornay sauce.
Toss elbow macaroni in the homemade cheese sauce.
Boil a large pot of water.
Add plenty of salt to the water.
It flavors the pasta from the inside.
Add the elbow macaroni.
Stir immediately to prevent sticking.
Cook the noodles according to package directions.
Stop cooking one minute early.
The pasta must be firm, or al dente.
It will soften more in the oven.
Drain the pasta well.
Shake the colander to remove excess water.
Do not rinse the noodles.
Rinsing washes away surface starch.
Starch helps the sauce stick to the macaroni.
Pasta Cooking Guidelines
Step | Action | Tip |
|---|---|---|
Boiling | Use plenty of water. | Prevents sticking. |
Salting | Add 1 tbsp salt. | Seasons the pasta. |
Timing | Reduce time by 1 minute. | Ensures texture. |
Pour the drained macaroni into the pot of warm cheese sauce.
Use a large spoon or silicone spatula.
Fold the pasta gently.
Lift from the bottom to coat evenly.
Continue stirring until every noodle shines with sauce.
The mixture will look thick and heavy.
This ensures a creamy result after baking.
See this homemade mac and cheese sauce recipe for more tips.
- Coating: Ensure sauce covers all pasta.
- Heat: Mix while sauce is warm.
- Texture: Sauce should cling, not run off.
Transfer the mixture to a prepared baking dish.
Pour it in slowly.
Spread the mac and cheese into an even layer.
Do not press it down.
Prepare the topping next.
This easy homemade baked mac and cheese recipe uses bread crumbs.
Top with breadcrumbs and bake until bubbly.
Create the crunchy topping. Melt additional butter in a small bowl. Add fresh breadcrumbs to the butter. Toss well to coat. Add salt and pepper. Mix in chopped fresh parsley. The moisture from the butter helps the crumbs brown nicely.
Spread the crumb mixture over the macaroni. Cover the entire surface. Do not leave bare patches. This ensures a uniform crust. Press down lightly with a spoon. The crumbs will adhere better.
Baking Process
- Temperature: Preheat oven to 375 degrees Fahrenheit.
- Position: Place baking dish on the center rack.
- Protection: Use a baking sheet underneath to catch spills.
Bake the dish for 25 to 30 minutes. Watch the top closely. The breadcrumbs should turn golden brown. The sauce should bubble around the edges. The center will be very hot.
Remove the macaroni and cheese from the oven. Let it rest for 10 minutes. This step is crucial. The sauce thickens as it cools slightly. It makes serving easier.
Serve the dish warm. Scoop portions with a large spoon. Ensure you get some of the crispy topping in every bowl.
Serve this comforting dish warm.
Let the dish stand for at least 10 minutes. The sauce will thicken as it cools slightly. This ensures neat servings. Do not skip this step.
Scoop the mac and cheese onto warm plates. Use a large serving spoon. Reach the bottom of the dish. You want to capture the soft, creamy pasta along with the crispy crust.
Garnish with extra fresh parsley. This adds a bright contrast to the yellow cheese. Serve the dish immediately.
Best Side Dishes
Barefoot Contessa meals often include fresh elements. The richness of the mac and cheese needs acidity. A crisp salad provides balance.
- Arugula Salad: Peppery greens cut the creaminess.
- Lemon Vinaigrette: Acid helps brighten the palate.
- Roasted Broccoli: A classic accompaniment.
- Garlic Bread: For a carb-heavy comfort meal.
Consider a light white wine. Sauvignon Blanc or Chardonnay pairs well. Keep drinks cold to contrast the hot food.
Storing Leftovers
Cool the dish completely. Cover it tightly with plastic wrap. Refrigerate for up to three days. The sauce may solidify.