Table of Contents
This guide provides a complete recipe for creamy baked mac and cheese, including detailed ingredients, step-by-step cheese sauce preparation (roux, dairy, cheese), casserole assembly with a buttery panko topping, and expert tips for pasta selection, sauce mastery, and troubleshooting common issues. It also covers make-ahead strategies and creative variations for cheese blends, add-ins, and toppings.
Question | Answer |
|---|---|
How do I prevent grainy cheese sauce? | Remove the sauce from heat before adding cheese and add cheese gradually while stirring. |
What pasta shape works best for baked mac and cheese? | Short, ridged pasta like elbow macaroni, cavatappi, or small shells hold the most sauce. |
Can I make this mac and cheese ahead of time? | Yes, assemble without breadcrumbs up to 2 days ahead and add topping before baking. |
What can I substitute for Gruyère cheese? | Use Fontina, smoked Gouda, or more sharp cheddar as a substitute. |
How do I know when the baked mac and cheese is done? | It is done when the edges are bubbling and the top is golden brown. |
Ingredients for Creamy Baked Mac and Cheese
Pasta
Elbow macaroni | 1 lb (454g) |
|---|---|
Water | 12 cups |
Salt | 2 tbsp |
Cheese Sauce
Unsalted butter | ½ cup (113g) |
|---|---|
All-purpose flour | ½ cup (60g) |
Whole milk | 3 cups (720mL) |
Heavy cream | 1 cup (240mL) |
Sharp cheddar (shredded) | 10 oz (283g) |
Gruyère (shredded) | 10 oz (283g) |
Salt | ¾ tsp |
Black pepper | ¾ tsp |
Topping
Panko breadcrumbs | ½ cup (60g) |
|---|---|
Unsalted butter | 2 tbsp (28g) |
Salt | To taste |
Black pepper | To taste |
Optional Add-Ins
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp Dijon mustard
- ¼ cup chopped fresh herbs (parsley, thyme)
Steps to Make the Cheese Sauce
1. Build the Roux
Melt ½ cup unsalted butter in a large saucepan over medium heat. Whisk in ½ cup all-purpose flour. Cook, whisking constantly, 2-3 minutes until mixture smells nutty and turns light golden.
2. Add Dairy Gradually
Whole milk | 3 cups (720mL) |
|---|---|
Heavy cream | 1 cup (240mL) |
Slowly pour in milk and cream while whisking vigorously. Continue cooking 5 minutes until mixture bubbles and thickens to coat the back of a spoon.
3. Incorporate Cheese
Sharp cheddar (shredded) | 10 oz (283g) |
|---|---|
Gruyère (shredded) | 10 oz (283g) |
Remove saucepan from heat. Stir in shredded cheese one handful at a time until completely melted and smooth. Season with ¾ teaspoon salt and ¾ teaspoon black pepper.
4. Combine with Pasta
Pour cheese sauce over cooked, drained pasta. Stir until pasta is evenly coated and sauce clings to every piece.
Assembling and Baking the Casserole
Prepare the Baking Dish
Grease a 3-quart (9x13-inch) baking dish with cooking spray or butter. Preheat oven to 375°F (190°C).
Combine Pasta and Sauce
Transfer coated pasta to prepared baking dish. Spread evenly with a spatula.
Make the Topping
Panko breadcrumbs | ½ cup (60g) |
|---|---|
Unsalted butter (melted) | 2 tbsp (28g) |
Melt butter in skillet. Add breadcrumbs. Toast over medium heat 3-4 minutes until golden, stirring frequently.
Add Topping
- Reserve ½ cup each shredded cheddar and Gruyère
- Sprinkle reserved cheese over pasta
- Top with toasted breadcrumbs
- Season with salt and pepper
Bake
Oven temperature | 375°F (190°C) |
|---|---|
Time | 35 minutes |
Doneness test | Bubbling edges + golden top |
Pro Tips for Perfect Mac and Cheese
Choose the Right Pasta Shape
Best shapes | Elbow macaroni, cavatappi, small shells |
|---|---|
Avoid | Long pasta (spaghetti), thin pasta |
Choose short, ridged pasta to hold maximum sauce. Cook 1 minute less than package directions for al dente texture after baking.
Master the Cheese Sauce
- Freshly grate cheese - pre-shredded contains anti-caking agents
- Remove sauce from heat before adding cheese
- Add cheese gradually while stirring
- For extra creamy sauce: Replace 1 cup milk with pasta water
Prevent Common Issues
Grainy sauce | Overheated cheese or low-fat dairy |
|---|---|
Mushy pasta | Overcooking before baking |
Dry top | Cover with foil if browning too fast |
Enhance Flavor
- Add ¼ tsp nutmeg to sauce
- Use smoked paprika in breadcrumb topping
- Mix in 1 tbsp Dijon mustard
- Top with crispy fried onions
Make-Ahead Strategy
Assemble (without breadcrumbs) up to 2 days ahead. Add topping before baking. Add 5-10 minutes to bake time if cooking from cold.
Delicious Variations to Try
Cheese Blend Swaps
Classic | Cheddar + Gruyère |
|---|---|
Smoky | Smoked Gouda + Cheddar |
Bold | Parmesan + Fontina + Sharp Cheddar |
Mild | Mozzarella + Monterey Jack |
Vegetable Additions
- Roasted butternut squash (1 cup)
- Sautéed spinach (2 cups)
- Caramelized onions (1 large)
- Roasted Brussels sprouts (1 cup)
- Steamed broccoli (1 cup)
Protein Boosters
- Cooked lobster meat (4 oz)
- Crispy bacon bits (6 slices)
- Shredded rotisserie chicken (1 cup)
- Italian sausage (½ cup)
Flavor Enhancers
Spicy kick | Jalapeños, cayenne, hot sauce |
|---|---|
Herbaceous | Fresh thyme, basil, sage |
Umami boost | Mushrooms, sun-dried tomatoes |
Luxury | Truffle oil, lobster, caviar |
Creative Toppings
- Panko + Parmesan + paprika
- Crushed potato chips
- Crispy fried onions
- Bacon bits + green onions
- Extra cheese + herb breadcrumbs