Creamy Baked Mac Cheese (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 g elbow macaroni
→ Sauce Base
02 -
30 g unsalted butter
03 -
30 g all-purpose flour
04 -
480 ml whole milk
05 -
120 ml half-and-half or heavy cream
→ Cheeses
06 -
180 g sharp cheddar cheese, shredded
07 -
120 g mozzarella cheese, shredded
08 -
60 g parmesan cheese, grated
→ Seasonings
09 -
5 g salt
10 -
2 g black pepper
11 -
Optional: 1 g ground mustard or garlic powder
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside, ensuring not to overcook as pasta will finish cooking in the oven.
02 -
In a medium saucepan over medium heat, melt the unsalted butter. Add all-purpose flour and whisk constantly for 1 to 2 minutes until a smooth, nutty-smelling paste forms.
03 -
Gradually pour in the whole milk and half-and-half while whisking to prevent lumps. Simmer for 4 to 5 minutes until thickened. Reduce heat and stir in sharp cheddar, mozzarella, and parmesan cheeses until fully melted. Season with salt, black pepper, and optional spices.
04 -
Add the cooked macaroni into the cheese sauce and stir gently to coat evenly. Transfer mixture into a greased 23x33 cm baking dish. Evenly sprinkle additional cheddar and parmesan cheese on top.
05 -
Bake in a preheated oven at 190°C for 20 to 25 minutes until bubbly. For a golden, crispy top, broil for an additional 2 to 3 minutes while monitoring closely to prevent burning.
06 -
Allow the dish to rest for a few minutes after baking to let the cheese sauce thicken to creamy perfection before serving.
# Helpful Notes:
01 -
To prevent dryness, cover with foil during the first part of baking and ensure adequate sauce quantity. Use gluten-free pasta and flour substitutes for gluten-free adaptations.