Description
This creamy baked macaroni and cheese recipe features tender elbow macaroni enveloped in a rich and velvety cheddar cheese sauce, enhanced with a touch of white pepper and cayenne for subtle heat. Baked to golden bubbly perfection, this classic comfort dish makes a hearty meal for family dinners or special occasions.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni
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 the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the mac and cheese.
- Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain the pasta well and set aside.
- Make the 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 smooth roux and cook for about 2 minutes, which helps eliminate the raw flour taste.
- Add Milk to Create Sauce: Slowly add the 2% milk to the roux, stirring constantly to prevent lumps. Continue cooking and stirring for about 5 to 7 minutes until the sauce thickens to a creamy consistency.
- Incorporate Cheese: Reduce the heat to low, then gradually stir in the shredded medium and extra sharp cheddar cheeses until fully melted and smooth, creating a rich cheese sauce.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to ensure every piece is coated with the creamy sauce.
- Prepare for Baking: Transfer the mac and cheese mixture into a greased baking dish, spreading it evenly.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Remove the dish from the oven and let it sit for a few minutes to set before serving. This resting time helps the sauce thicken slightly for perfect servings.
Notes
- For extra crunch, sprinkle breadcrumbs on top before baking.
- Feel free to substitute 2% milk with whole milk for a richer sauce.
- Adjust cayenne pepper to taste to control the heat level.
- Use sharp cheddar if you prefer a stronger cheese flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
