Perfect Baked Mac and Cheese
- PREP 10min
- COOK 50min
- TOTAL 1hrs
Our favorite baked mac and cheese recipe calls for a few smart steps to guarantee the macaroni and cheese is ultra creamy and flavorful. While many cheeses can work in this recipe, the two cheeses we go back to again and again are white cheddar and pecorino-Romano cheese. The cheddar melts down to be creamy, and the pecorino adds a sharp salty bite to the sauce. We hand grate the cheese for the creamiest sauce.
You Will Need
1 pound (450g) dried pasta like elbow macaroni, shells or penne
5 tablespoons (70g) unsalted butter
1/2 cup (65g) all-purpose flour
5 cups (1180ml) milk, warmed, whole or 2% reduced fat preferred
1 teaspoon Dijon mustard
1/8 teaspoon fresh ground nutmeg
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, or more to taste
1 pound (450g) white cheddar cheese, shredded (4 heaping cups), plus more if baking (about 1/2 cup)
5 ounces (140g) parmesan or pecorino cheese, shredded (1 ½ cups)
Directions
Preheat the oven to 375°F (190°C). Butter a 3-quart casserole dish.
Grate the cheese, separate about 1/2 cup for the topping, and then set the cheese aside.
Bring a large pot of salted water to the boil, add the pasta, then follow package directions, but cook 2 minutes less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
Add the milk to a large microwave-safe measuring jug and microwave until warm, 1 to 3 minutes. Or add the milk to a large saucepan over medium heat.
While the milk warms, melt the butter in a large pot over medium heat.
When the butter begins to bubble, add the flour. Cook, constantly whisking, until light brown (the butter smells fragrant and nutty), 2 to 3 minutes.
While whisking, slowly pour the warm milk into the butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens.
Remove the pan from the heat and stir in mustard, nutmeg, black pepper, and cayenne. Stir in the cheese, a handful at a time, until it melts into the sauce.
Taste the sauce for seasoning, then adjust with additional spices or salt (we usually start with 1/2 teaspoon of salt and go from there).
If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If it will not, add both the pasta and sauce to a separate large bowl and stir well.
Pour the mac and cheese into the prepared baking dish. Top with the reserved 1/2 cup of cheese.
Bake, uncovered, until bubbling, about 30 minutes. To brown the cheese on top, turn the oven to broil and broil for 3 to 5 minutes until the top has blistered and lightly browned. Let stand for about 10 minutes before serving.
Adam and Joanne's Tips
- Storing: Leftover baked mac and cheese lasts up to 5 days in the refrigerator. Store it in an airtight container. You can also freeze it. Cool it completely, divide it between freezer-safe containers, and freeze it for up to 3 months.
- Make ahead: Prepare the mac and cheese, but don’t bake it. Let the dish cool to room temperature, double wrap with aluminum foil, and refrigerate for up to 2 days. When you’re ready to bake it, let the dish stand at room temperature for 30 minutes, remove the plastic wrap, and then bake according to the recipe directions above.
- The nutrition facts provided below are estimates. We calculated using 2% milk and 10 servings.