Table of Contents
This article presents a foolproof baked mac and cheese recipe that skips heavy cream and instead relies on a simple roux and a blend of sharp cheddar and Gruyère for a silky, creamy sauce. It covers ingredient choices, step-by-step instructions, and storage/reheating tips to ensure perfect results every time.
Question | Answer |
|---|---|
What makes this mac and cheese recipe different from others? | It skips heavy cream and uses a roux and a mix of sharp cheddar and Gruyère for a silky sauce. |
How do I keep the sauce smooth and prevent curdling? | Grate your own cheese, add it off the heat, and use a roux to stabilize the sauce. |
Can I freeze the leftovers? | Yes, freeze in portions for up to 3 months; thaw overnight in the fridge and reheat with a splash of milk. |
What pasta works best? | Elbow, cavatappi or penne; cook until just al dente because it finishes in the oven. |
How do I reheat leftovers without drying it out? | Add a splash of milk, cover with a damp paper towel, and microwave in 30-second bursts, stirring in between. |
Why this recipe stands out
Most baked mac and cheese recipes rely on heavy cream or condensed milk to achieve a creamy texture, but this one uses a simple roux and a blend of sharp cheddar and Gruyère that melts into a silky sauce without the need for extra thickeners. The result is a dish that’s rich, creamy, and packed with flavor, yet still easy enough for a weeknight dinner. The crunchy, golden breadcrumb topping adds a satisfying crunch that contrasts beautifully with the creamy pasta beneath. This recipe is also flexible—swap in your favorite cheeses or add extras like crispy bacon or caramelized onions to make it your own. It’s a foolproof method that works every time, even if you’re new to the kitchen.
Ingredients and prep tips
Here’s what you’ll need to make the creamiest baked mac and cheese, plus a few smart prep tips to save you time and mess.
Essential Ingredients
- 1 pound elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Parmesan
- 1/2 teaspoon each of garlic powder, mustard powder, and a pinch of nutmeg
- Salt and pepper to taste
Prep Tips
- Undercook the pasta by 2 minutes, it will finish in the oven.
- Grate your own cheese; pre-shredded contains anti-caking agents that prevent smooth melting.
- Make the sauce while the pasta cooks to save time.
- Butter the baking dish well to prevent sticking and add flavor.
These simple steps ensure your mac and cheese turns out perfectly creamy and flavorful every single time.
Step-by-step baking instructions
Follow these simple steps to bake the creamiest, cheesiest mac and cheese every single time.
Step 1: Cook the pasta
Boil the pasta in well-salted water until just al dente. Drain and set aside.
Step 2: Make the cheese sauce
Melt butter in a saucepan, whisk in flour to make a roux, then slowly whisk in warm milk until smooth. Add shredded cheese gradually until melted and smooth.
Step 3: Combine and bake
Stir pasta into the sauce, transfer to a buttered dish, top with more cheese and breadcrumbs, and bake until golden and bubbly.
These foolproof steps ensure perfect results every time.
How to get the creamiest texture
The secret to the creamiest baked mac and cheese is all in the sauce. Here’s how to nail it every single time.
Key techniques for the creamiest sauce
- Use a roux to thicken the sauce without curdling the cheese.
- Grate your own cheese to avoid anti-caking agents that prevent smooth melting.
- Add the cheese off the heat to prevent it from seizing up.
- Reserve some pasta water to loosen the sauce if needed.
These simple tricks ensure your mac and cheese is always silky smooth and packed with flavor.
Storage and reheating tips
Leftover mac and cheese can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, add a splash of milk and microwave in 30-second bursts, stirring in between, until hot and creamy again. You can also reheat in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out. These simple steps will keep your mac and cheese tasting fresh and creamy every time you reheat it.