Description
This Creamy Baked Cheddar Mac-and-Cheese is a classic comfort food dish featuring tender elbow macaroni enveloped in a rich and velvety sharp cheddar cheese sauce, baked to golden perfection with a crispy topping. Perfect for family dinners or cozy gatherings, this recipe balances creamy textures with a slight crunch for a delightful experience.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Cheese Sauce
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
Topping (Optional)
- 1/4 cup breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a similar casserole dish with butter to ensure the macaroni doesn’t stick and bakes evenly.
- Cook Pasta: Boil the elbow macaroni following the package directions, cooking it until it is slightly al dente to maintain a firm texture after baking. Drain the macaroni thoroughly and set aside.
- Make Roux: In a large saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1-2 minutes without browning to create a smooth roux that will thicken the sauce.
- Add Dairy and Thicken Sauce: Gradually pour in the whole milk while whisking to prevent lumps, then add the heavy cream. Continue to stir until the mixture is smooth and starts to thicken, which takes about 3-5 minutes.
- Season the Sauce: Incorporate the salt, freshly ground black pepper, dry mustard powder, and smoked paprika into the thickened dairy mixture, whisking until fully blended for a well-seasoned base.
- Incorporate Cheese: Slowly add 3 cups of the shredded sharp cheddar cheese into the sauce, stirring continuously until the cheese melts completely, creating a creamy and smooth cheese sauce.
- Combine Macaroni and Cheese Sauce: Add the cooked elbow macaroni to the cheese sauce and mix well to coat all the pasta evenly with the creamy cheddar sauce.
- Assemble in Baking Dish: Transfer the macaroni and cheese mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top for a cheesy crust.
- Add Breadcrumb Topping (Optional): If desired, sprinkle 1/4 cup breadcrumbs evenly over the cheese layer to add a crunchy texture to the baked dish.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the cheese topping is bubbly and lightly browned, signaling that it’s perfectly cooked.
- Cool and Serve: Let the baked macaroni and cheese cool for a few minutes before serving to allow the sauce to set slightly and make it easier to portion.
Notes
- For extra flavor, consider using a mix of sharp cheddar and mild cheddar cheeses.
- Whole milk and heavy cream provide richness, but you can substitute with lower-fat milk for a lighter version.
- To make the dish gluten-free, use gluten-free pasta and flour alternatives for the roux.
- If you prefer a crunchier top, increase the breadcrumbs or add grated Parmesan for extra crispiness.
- Make sure not to overcook the pasta to prevent a mushy final texture after baking.
