Description
This creamy baked macaroni and cheese recipe delivers a rich and cheesy comfort food classic. Made with a blend of medium and extra sharp cheddar cheeses, a smooth roux-based cheese sauce, and baked until golden and bubbly, this dish is perfect as a hearty main or a delicious side.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni
Cheese Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups 2% milk
- 8 ounces medium cheddar cheese, shredded
- 8 ounces extra sharp cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
- Make Roux: In a large saucepan over medium heat, melt the butter. Add the flour, white pepper, salt, and cayenne pepper. Stir constantly to form a roux and cook for about 2 minutes, ensuring it does not brown.
- Add Milk: Gradually pour in the 2% milk while stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5 to 7 minutes.
- Melt Cheese: Reduce the heat to low and stir in the shredded medium and extra sharp cheddar cheeses until the sauce is smooth and the cheese has fully melted.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
- Transfer to Baking Dish: Pour the cheesy macaroni mixture into a greased baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake uncovered for 20 to 25 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove from the oven and let the baked mac and cheese sit for a few minutes to set before serving.
Notes
- Use freshly shredded cheese for better melting and flavor.
- You can adjust seasoning levels according to your preference, adding more cayenne for extra heat.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- For a crispier top, sprinkle extra cheese or breadcrumbs before baking.
- Leftovers can be refrigerated and reheated with a splash of milk to restore creaminess.
