Table of Contents
This article explains how to make baked mac and cheese from start to finish. It covers ingredient selection, pasta cooking, cheese sauce preparation, combining and baking steps, optional toppings, and serving tips. Key points include using sharp cheddar, making a roux-based sauce, undercooking pasta slightly, and baking in two stages for a crispy top. Prep time is minimal with most pantry ingredients. Total cook time is around 30-35 minutes. Best served hot with suggested pairings like green salad or garlic bread.
Question | Answer |
|---|---|
What kind of cheese melts best in baked mac and cheese? | Sharp cheddar and pepper jack melt excellently while parmesan adds good flavor. |
Should you rinse the cooked pasta before baking? | No, do not rinse the pasta as it helps the sauce stick better. |
How long should you bake the mac and cheese? | Bake covered for 20 minutes then uncovered for 10-15 minutes until golden. |
Can you prepare this dish ahead of time? | Yes, assemble unbaked portions and freeze up to 3 months then thaw before baking. |
What can you add for extra flavor and crunch? | Add buttered breadcrumbs, extra cheese, crispy bacon bits or herbs on top before baking. |
Gather Your Ingredients for Baked Mac and Cheese
You need simple pantry items for baked mac and cheese.
Most recipes call for:
- Elbow macaroni or similar pasta
- Butter
- All-purpose flour
- Milk
- Cheese (cheddar, parmesan, or mixed)
- Salt and pepper
Pasta Options
Use short, tube-shaped pasta. Elbow macaroni is classic. Other good choices:
- Penne
- Rigatoni
- Shells
Cheese Selection
Cheese is key. Sharp cheddar works best. For richer flavor, mix cheeses:
Cheese Type | Amount |
|---|---|
Sharp Cheddar | 2 cups shredded |
Parmesan | 1/2 cup grated |
Colby Jack | 1 cup shredded |
Freshly shred cheese for better melt. Avoid pre-shredded bags.
Sauce Ingredients
The base uses a roux. This means butter and flour cooked together.
- 1/4 cup butter
- 1/4 cup flour
- 2 to 3 cups milk
- Salt and pepper to taste
Some recipes add extras like:
- Mustard powder
- Garlic powder
- Egg yolk for richness
Topping Ideas
Add texture with toppings:
- Breadcrumbs
- Extra cheese
- Crispy bacon bits
Prep all ingredients before starting. This makes cooking faster.
Prepare the Pasta and Cheese Sauce Base
Start by cooking the pasta. Use a large pot of salted water.
Boil pasta until just shy of al dente. About 1 minute less than package says.
This prevents mushy pasta after baking.
Drain pasta. Do not rinse. Set aside.
Make the Cheese Sauce
Melt butter in a saucepan over medium heat.
Add flour. Stir constantly for 1-2 minutes. This creates the roux base.
Slowly pour in milk. Whisk to avoid lumps.
Keep stirring until sauce thickens. Takes 3-5 minutes.
Heat but do not boil the sauce.
Remove from heat. Add cheese gradually.
Stir until smooth and fully melted.
Season with salt and pepper.
Sauce Tips
- Low-fat milk works but full fat is creamier
- Add mustard powder for tang
- Temper egg yolk in warm sauce before adding
Cheese Melting Guide
Cheese | Melting Quality |
|---|---|
Cheddar | Excellent |
Parmesan | Good |
Swiss | Very Good |
Pepper Jack | Excellent |
Never let sauce boil after adding cheese. It will break.
If sauce gets too thick, add warm milk.
If too thin, simmer a bit longer.
Combine Pasta and Sauce, Then Bake
Mix drained pasta with cheese sauce in a large bowl.
Stir until every noodle is coated.
Transfer mixture to a greased baking dish.
Use a 9x13 inch pan for standard recipes.
Add Toppings
Sprinkle breadcrumbs over the top.
Add extra shredded cheese if wanted.
Use panko for crunchier texture.
Butter the breadcrumbs for richer flavor.
Baking Steps
- Preheat oven to 375°F (190°C)
- Cover dish with foil
- Bake for 20 minutes
- Remove foil
- Bake 10-15 minutes more until golden
Total bake time is 30-35 minutes.
Baking Dish Types
Dish Type | Notes |
|---|---|
Glass | Even heating, easy to clean |
Ceramic | Retains heat well |
Metal | Heats quickly, watch for burning |
Let baked mac rest 5-10 minutes before serving.
This helps it set and makes slicing easier.
Serve hot from the dish.
Add chopped parsley or chives on top for color.
Add Toppings for Extra Flavor and Crunch
Toppings make baked mac and cheese special.
Add them before final baking.
Sprinkle evenly over pasta and sauce.
Classic Toppings
- Breadcrumbs
- Extra cheese
- Buttered panko
Toast breadcrumbs in butter for 2-3 minutes.
This adds nutty flavor and crunch.
Mix breadcrumbs with garlic powder.
Cheese Topping Options
Cheese | Amount | Flavor |
|---|---|---|
Cheddar | 1/2 cup | Sharp |
Parmesan | 1/4 cup | Savory |
Gouda | 1/3 cup | Smoky |
Use freshly grated cheese for best melt.
Protein Add-Ins
- Crispy bacon bits
- Diced ham
- Pulled chicken
- Sautéed sausage
Cook proteins fully before adding.
Drain excess grease.
Herbs and Spices
- Chopped parsley
- Garlic powder
- Paprika
- Black pepper
Add herbs after baking to keep color.
Spices mix into breadcrumb topping.
Use 1-2 teaspoons of any spice.
Serve and Enjoy Your Cheesy Comfort Food
Let baked mac and cheese rest for 5-10 minutes after oven.
This allows sauce to set slightly.
Serving hot prevents soggy pasta.
Serving Tips
- Use a large spoon or spatula
- Scoop from center outward
- Serve immediately for best texture
Garnish with fresh herbs if desired.
Chopped parsley adds color contrast.
Pairing Suggestions
Side Dish | Reason |
|---|---|
Green salad | Light and fresh balance |
Roasted vegetables | Adds nutrients |
Garlic bread | Matches cheesy flavors |
Coleslaw | Creamy pairs with creamy |
Storage and Reheating
- Cover and refrigerate up to 3 days
- Reheat in oven at 350°F
- Add splash of milk when reheating
- Do not microwave
Leftovers often taste better next day.
Freeze unbaked portions up to 3 months.
Thaw overnight in fridge before baking.
Serving Sizes
One pound pasta serves 4-6 people.
Adjust recipe size for crowds.
Kids eat smaller portions.
Adults may want seconds.