Ultimate Creamy Baked Mac and Cheese Recipe

Build a roux with butter and flour for flavor.

Whisk whole milk into the roux slowly.

Use fresh grated cheese to avoid a grainy sauce.

Combine sauce with al dente pasta and bake.

Let the dish rest to thicken before serving.

Ingredients Needed For Creamy Sauce

Build flavor with a proper roux. Use equal parts fat and starch. Melt butter over medium heat. Sprinkle flour into the pot. Whisk constantly for one minute. This removes raw flour taste.

Whole milk is non-negotiable for creaminess. Evaporated milk works too. It creates a thicker consistency. Pour liquid in slowly. Whisk constantly to avoid lumps. Simmer until bubbles form. Sauce should coat the back of a spoon.

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk or evaporated milk
• 1 tsp salt
• 1/2 tsp black pepper

Select cheeses that melt smoothly. High moisture cheeses work best. Avoid bagged shredded cheese. Anti-caking agents create a grainy sauce. Buy cheese blocks and grate them fresh.

Mix cheeses off the heat. Residual heat melts cheese perfectly. Boiling causes separation. Stir until smooth and glossy. For a richer sauce, add a dollop of cream cheese. View homemade mac and cheese with cream cheese recipe. Master the base with homemade mac and cheese sauce recipe.

Step By Step Instructions For Baking

Prepare The Noodles

Preheat oven to 350°F. Boil pasta in salted water. Cook until al dente. Drain immediately. Do not rinse with water. Rinsing removes starch needed for sauce adhesion.

Assemble The Dish

Pour warm cheese sauce over cooked pasta. Stir until fully coated. Pour mixture into a greased 9x13 inch baking dish. Sprinkle extra shredded cheese on top. Add a breadcrumb layer for crunch.

Bake Process

Place dish in the center of the oven. Bake uncovered. Heat must penetrate evenly to set the sauce.

Resting Period

Remove from oven. Let sit for 10 minutes. This allows sauce to thicken. Cutting too early creates a runny mess. Serve warm.

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Tips For The Cheesiest Texture

Shred Cheese Blocks

Pre-shredded cheese contains cellulose. This anti-caking agent prevents smooth melting. Buy blocks of sharp cheddar, Gruyere, or Monterey Jack. Shred them manually. Fresh shreds coat pasta better. Toss cheese in a little cornstarch before adding. This stabilizes the sauce and prevents oil separation.

Manage Heat Carefully

High heat breaks cheese proteins. The sauce will separate and turn oily. Add cheese after removing the saucepan from heat. Stir constantly until melted. Return to low heat only if necessary to keep it warm.

Pick The Right Dairy

Regular milk can make sauce runny. Evaporated milk has less water. Higher protein content creates a thick base. It yields a velvety texture without extra flour. Heavy cream adds fat for smoothness.

Do not overcook the roux. Cook flour just long enough to remove raw taste. A blonde roux provides the best thickening power. Try a 5 cheese homemade mac and cheese for complex flavor. Check the best recipe for homemade mac and cheese for foolproof results. See creamy homemade mac and cheese recipe for detailed steps.

Serving Suggestions And Variations

Protein Add-Ins

Boost protein for a complete meal. Crispy bacon adds smoky depth. Diced ham provides saltiness. Shred rotisserie chicken for convenience. Mix in browned ground beef. This transforms a side into a main course.

Vegetable Mix-Ins

Add color and nutrition. Broccoli florets hold up well in sauce. Peas offer sweet bursts. Fresh spinach wilts quickly. Roasted red peppers add zest. Sauté vegetables first. This removes excess water.

Topping Variations

Texture matters. Panko crumbs stay light. Buttered Ritz crackers offer salty crunch. Crushed potato chips add nostalgia. Mix herbs into the topping. Thyme or parsley cut the richness.

Pair with simple sides. A crisp green salad balances fat. Garlic bread soaks up sauce.

• Use baked mac and cheese recipe Ritz crackers for a buttery crust.
• Try homemade chili mac and cheese recipe for spice.
• Explore baked mac and cheese recipe 3 cheese blends.