Classic Baked Mac and Cheese Recipe

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Golden, bubbly, and irresistibly cheesy, Classic Baked Mac and Cheese is comfort food at its finest. This dish brings together tender elbow macaroni smothered in a rich, creamy cheese sauce, topped with a crispy, golden-brown crust. Whether you’re feeding a crowd or indulging in a solo comfort meal, this recipe satisfies every cheesy craving.

Perfect for holiday dinners, weeknight meals, or cozy weekends, this baked mac and cheese is a no-fuss, timeless classic. With its creamy interior and crunchy top, every bite delivers layers of flavor and texture that will transport you to your favorite comfort food memory.

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What Kind of Cheese Should I Use?

For the best Classic Baked Mac and Cheese, a combination of sharp cheddar and a meltable cheese like Gruyère or mozzarella works wonders. Sharp cheddar adds a bold flavor while Gruyère melts smoothly and adds a touch of elegance. You can also include a bit of Parmesan for an umami kick or a handful of Monterey Jack for extra creaminess.

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Ingredients for the Classic Baked Mac and Cheese

• Elbow Macaroni: The traditional choice that holds the sauce beautifully in its curves.
• Butter: Forms the base of the roux and adds richness.
• All-Purpose Flour: Used to thicken the cheese sauce into a luscious consistency.
• Whole Milk: Creamy and full-bodied for a luxurious sauce.
• Heavy Cream: Adds extra richness and smooth texture.
• Sharp Cheddar Cheese: Provides that iconic mac and cheese flavor.
• Gruyère Cheese: Melts into silky perfection, balancing the cheddar.
• Salt & Pepper: Essential seasonings to enhance the overall taste.
• Ground Mustard: Adds a subtle depth and complements the cheese.
• Paprika (optional): Sprinkled on top for a slight kick and color.
• Breadcrumbs (optional): For an extra crunchy topping.

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How To Make the Classic Baked Mac and Cheese

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 1 minute less than the package instructions. Drain and set aside.

Step 2: Make the Roux

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbling. This creates the base for a thick, creamy sauce.

Step 3: Add the Milk and Cream

Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue to cook and whisk until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Step 4: Stir in the Cheese

Lower the heat and stir in the shredded cheddar and Gruyère cheeses, a handful at a time. Stir until the cheese is completely melted and smooth. Season with salt, pepper, and ground mustard.

Step 5: Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated. Make sure each piece of pasta is covered with the luscious sauce.

Step 6: Assemble and Bake

Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased baking dish. If desired, sprinkle the top with breadcrumbs and a little extra cheese. Bake for 20-25 minutes or until the top is golden and bubbling.

Step 7: Let It Rest

Allow the baked mac and cheese to rest for 5-10 minutes before serving. This helps the sauce thicken slightly and makes serving easier.

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Serving and Storing Classic Baked Mac and Cheese

This dish is best enjoyed warm straight from the oven, when the cheese is gooey and the top is perfectly crisp. Serve it as a hearty main dish with a side salad, or pair it with roasted vegetables or grilled meats for a complete meal.

For leftovers, allow the mac and cheese to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of milk if needed to loosen the sauce.

Frequently Asked Questions

How can I make this mac and cheese ahead of time?

Prepare the mac and cheese up to the point before baking. Cover and refrigerate for up to 2 days. When ready to bake, bring it to room temperature and bake as directed.

Can I freeze baked mac and cheese?

Yes, allow it to cool completely, then freeze in a tightly sealed container for up to 2 months. Reheat in the oven from frozen at 350°F until hot and bubbly.

What if I don’t have Gruyère cheese?

You can substitute it with mozzarella, fontina, or even Monterey Jack. Each brings its own melt and flavor profile.

How do I prevent the cheese sauce from turning grainy?

Make sure not to overheat the cheese. Stir it into the sauce off the heat or on very low heat to avoid breaking the emulsion.

Can I add mix-ins like bacon or veggies?

Absolutely! Crispy bacon, steamed broccoli, caramelized onions, or jalapeños are delicious add-ins that personalize your dish.

Is it okay to skip the breadcrumb topping?

Yes, the breadcrumb topping is optional. If you prefer a fully creamy texture without crunch, you can omit it.

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