Baked Macaroni and Cheese
Yield: 8 servings
Calories: 428kcal
I love making baked macaroni and cheese because the combination of tender pasta, creamy cheese sauce, and crispy topping is irresistible. Plus, it's a crowd-pleaser that's perfect for any occasion or meal.
Ingredients
- 4 quarts (3.8 L) water
- 4 teaspoons (24 g) kosher salt, divided
- 1 pound (454 g) elbow macaroni
- 9 tablespoons (135 g) unsalted butter, divided
- 6 tablespoons (54 g) all-purpose flour
- ⅛ teaspoon cayenne pepper, (optional)
- ⅛ teaspoon ground nutmeg
- 5 cups (1.2 L) whole milk
- 8 ounces (227 g) monterey jack cheese, shredded
- 8 ounces (227 g) sharp cheddar cheese, shredded
- 1 cup (76 g) panko bread crumbs, or regular bread crumbs
Instructions
- Heat the Oven - Set the oven rack to the middle position. Heat to 350ºF (177ºC).
- Cook the Pasta - In a large pot, bring water to a boil. Stir in 1 tablespoon of salt until dissolved. Add the pasta to the water. Stir to prevent the noodles from sticking together. Cook according to package directions, stirring occasionally, until pasta is al dente. Drain in a colander.
- Make the Roux - Melt 5 tablespoons of butter in a large skillet over medium-high heat. Add the flour, 1 teaspoon salt, cayenne (if using), and nutmeg. Cook, constantly whisking, until fragrant and lightly golden in color, about 1 to 2 minutes.
- Make the Cheese Sauce - Gradually whisk in the milk. Bring the mixture to a boil, whisking constantly. Reduce the heat to medium and simmer, whisking until thickened, about 5 to 7 minutes.Take the pot off the heat and slowly whisk in the Monterey Jack and cheddar cheeses until completely melted.
- Add the Pasta - Add pasta to the cheese sauce. Stir to evenly coat.
- Bake - Lightly grease a 3-quart casserole dish or 13x9 baking dish. Spread the pasta evenly into the pan. In a medium bowl, combine 4 tablespoons of melted butter and the bread crumbs. Evenly sprinkle it on top of the macaroni and cheese. Bake until the topping is golden brown, about 15 to 25 minutes.
- To Serve - Serve macaroni and cheese while still hot.
Notes
- Baking in a Skillet: The macaroni and cheese can be baked in a large cast iron skillet.
- Broiling: Add the bread crumb topping, and broil until golden brown, about 3 to 5 minutes. Keep a close eye to not burn it.
- Storing: Store in an airtight container in a refrigerator for up to 5 days. Freeze for up to 3 months.
Nutrition
Calories: 428kcal | Carbohydrates: 28g | Protein: 19g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 569mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1100IU | Calcium: 700mg | Iron: 2mg
Recipe Link
Recipe Video