Ah, mac and cheese—a dish that never quite leaves the heart, does it? I remember the first time I tasted that golden, gooey goodness; it was like finding a warm hug in a bowl. This version? It’s the creamiest yet, with a crunchy, cheesy crust that might just rival your grandma’s—don’t tell her I said that.
Steps
- Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking dish. Set it aside for later use.
- Bring a large pot of salted water to a boil. Add the elbow pasta and cook for one minute less than the package instructs for al dente. Drain the pasta and drizzle a bit of olive oil over it to prevent sticking.
- While waiting for the water to boil, shred the cheeses and divide them into three portions: 3 cups for the sauce, 1.5 cups for the middle layer, and 1.5 cups for the topping.
- Melt the butter in a large saucepan over medium heat. Add the flour, whisking constantly, to form a paste that resembles wet sand. Cook this mixture for about a minute.
- Gradually whisk in about 2 cups of half and half, followed by the remaining half and half and whole milk, ensuring a smooth consistency.
- Continue to heat and whisk the sauce on medium heat until it thickens to a consistency similar to thinned condensed soup.
- Remove the sauce from heat and stir in the spices along with 1.5 cups of cheese. Mix until the cheese is fully melted and smooth, then add another 1.5 cups of cheese and repeat.
- In a large mixing bowl, combine the drained pasta with the cheese sauce, ensuring everything is well mixed.
- Pour half of the pasta and cheese mixture into the prepared baking dish. Top with 1.5 cups of shredded cheese, then add the remaining pasta mixture on top.
- Finish by sprinkling the last 1.5 cups of cheese over the top. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and lightly golden brown.
Ingredients
- 1 pound of dried elbow pasta
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 1 1/2 cups of whole milk
- 2 1/2 cups of half and half
- 4 cups of shredded medium cheddar cheese, divided
- 2 cups of shredded Gruyere cheese, divided
- 1/2 tablespoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of smoked paprika
FAQ
- Can I prepare mac and cheese ahead of time?
- Yes, you can prepare mac and cheese in advance. Follow the recipe but refrain from baking it. Transfer the mixture to a baking dish, cover tightly with foil, and refrigerate for up to 1-2 days. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed until it’s hot and bubbly.
- What types of cheese are best for mac and cheese?
- You can use a variety of cheeses for mac and cheese. The recipe highlights cheddar and Gruyere, but you can also experiment with mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, or colby. Shredding your own cheese is recommended for the best melting results.
- How should I store leftover mac and cheese?
- Leftover mac and cheese should be stored in the refrigerator, tightly covered, for 3-4 days. When reheating, add a little milk or cream and microwave it partially covered, stirring often until it’s heated through.
- What are some variations for baked mac and cheese?
- You can add crispy bacon pieces, use different cheese combinations, or try different toppings like panko breadcrumbs or crushed Ritz crackers mixed with melted butter. For a crunchier top, bake at a higher temperature and finish with a broil.
- Can this recipe be made as a stovetop mac and cheese instead?
- Yes, you can make this as a stovetop dish. Cook the pasta until al dente, and prepare the cheese sauce as directed. Combine all the cheese with the sauce, mix with the pasta, and skip the layering and baking steps.
Tips
- Cook Pasta Briefly: When boiling pasta, keep the cooking time shorter than usual, around 4 to 5 minutes. This prevents the pasta from becoming too soft, as it will continue to cook while baking.
- Use Room Temperature Liquids: Allow milk and half and half to reach room temperature before using them in your cheese sauce. Warmer liquids help the sauce thicken more quickly compared to cold ones.
- Choose Your Cheeses Wisely: While cheddar and gruyere work well, feel free to experiment with other types like mozzarella, gouda, or swiss. Shredding your cheese from blocks is recommended for better melting.
- Enhance the Topping: For a crunchy topping, consider mixing panko breadcrumbs or crushed Ritz crackers with melted butter to sprinkle over the mac and cheese before baking.
Equipment
- Box Grater – For shredding the cheese.
- Baking Dish (3 qt, 9×13″) – If not already owned, this specific size is necessary for baking the mac and cheese.
