Somehow, mac and cheese always knows how to hit the spot. Whether you’re craving something cozy on a chilly evening or just need a hearty dish to satisfy your hunger, this creamy baked mac and cheese recipe is your golden ticket to comfort food heaven.
Why This Recipe Works
- The combination of sharp cheddar and Gruyère cheeses creates a depth of flavor that’s irresistibly rich and tangy.
- Baking the mac and cheese with a crispy panko topping adds a delightful contrast in textures.
- A touch of mustard powder and cayenne pepper gives the dish a subtle kick that elevates the overall taste.
- Using evaporated milk in the sauce ensures a creamy, velvety texture without the sauce breaking.
- This recipe is customizable, allowing you to add your favorite mix-ins like bacon, lobster, or veggies.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups evaporated milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Salt and pepper to taste
Equipment Needed
- Large pot
- Whisk
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
Make the Cheese Sauce
In the same pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until golden. Gradually whisk in the evaporated milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in the cheddar, Gruyère, mustard powder, and cayenne until smooth. Season with salt and pepper.
Combine Macaroni and Sauce
Add the drained macaroni to the cheese sauce, stirring until evenly coated. Pour the mixture into the prepared baking dish.
Add the Topping
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the mac and cheese.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, until the topping is golden brown and the sauce is bubbly. Let stand for 5 minutes before serving.
Tips and Tricks
For an extra crispy topping, broil the mac and cheese for the last 2-3 minutes of baking. Keep an eye on it to prevent burning. If you’re short on time, you can skip the baking step and serve the mac and cheese straight from the stovetop. For a smoother sauce, shred your own cheese instead of using pre-shredded, which contains anti-caking agents. To make ahead, prepare the dish up to the baking step, cover, and refrigerate for up to 2 days before baking.
Recipe Variations
- Add cooked bacon or pancetta for a smoky flavor.
- Stir in steamed broccoli or roasted cauliflower for a veggie-packed version.
- Swap out the cheeses for your favorites, like smoked Gouda or fontina.
- For a spicy kick, mix in diced jalapeños or a dash of hot sauce.
- Top with crispy fried onions for an extra crunch.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Yes, you can use regular milk, but the sauce may not be as thick and creamy. Evaporated milk has less water content, which helps create a richer sauce without the risk of curdling.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. Add a splash of milk when reheating to bring back the creaminess.
Can I freeze baked mac and cheese?
Yes, you can freeze it before or after baking. Thaw in the refrigerator overnight and bake as directed, adding extra time if needed. Note that the texture may be slightly different after freezing.
Summary
This creamy baked mac and cheese is the ultimate comfort food, featuring a rich cheese sauce, al dente pasta, and a crispy panko topping. It’s customizable, easy to make, and guaranteed to please a crowd.
