Baked Mac and Cheese
This Baked Mac and Cheese recipe is easy to make with a creamy 3-cheese blend and perfectly cooked macaroni.
Servings: 10 people
Calories: 677kcal
Ingredients
- 1 lb. elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 1 ½ cups heavy cream
- 2 ½ cups milk
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon each: onion powder, pepper
- 3 cups cheddar shredded
- 2 cups Gruyere shredded
- 1 cup Gouda shredded
Instructions
- Preheat oven to 325° F. Measure out ingredients before beginning.
- Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.)
- Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
- Add the seasonings and hot sauce to the sauce. Remove from heat.
- Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
- Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
- Bake uncovered for 20 minutes. If desired, broil at 450° F for 2-3 minutes to brown the top. Serve!
Notes
Cheese:
Storage:
Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.
- Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey's Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank's hot sauce.
- Make sure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Pasta shells also make a great choices for this recipe instead of macaroni.
- The hot sauce and mustard powder are flavor enhancers and can't be tasted outright. The hot sauce doesn't make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
- 📘 Find this recipe on page 210 of my 2nd cookbook, Let's Eat!
- Pro Tip: If making ahead, I recommend using a little less than the full pound of pasta to ensure that there is an extra abundance of cheese sauce, as the macaroni will absorb more of it during storage.
- Assemble and Store: Cook the macaroni for 1-2 minutes less than al dente. Assemble the macaroni as outlined but do not bake. Let it cool completely, then cover and refrigerate for up to 2 days or freeze for up to 3 months.
- Bake: Let it sit out for 30 minutes prior to baking, then bake at 325° for 30-35 minutes. Note that the consistency won't be quite as creamy as when prepared and served immediately.
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don't restore quite back to their original consistency.
Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.
Nutrition
Calories: 677kcal | Carbohydrates: 42g | Protein: 27g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 694mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1454IU | Vitamin C: 1mg | Calcium: 661mg | Iron: 1mg