Baked Mac And Cheese
Highlighted under: Classic Comfort Cooking
Ever stared at the pantry, wondering what to make that will please everyone? That’s how I landed on this Baked Mac and Cheese. It costs about $10 to make, and my friends practically polished it off in one sitting. It’s cheesy, creamy, and just the right amount of comfort on a cool evening. Plus, my partner asked if I could make it again for dinner tomorrow, and that’s when you know it’s a hit.
Making this Baked Mac and Cheese has become one of my favorite go-to recipes, especially when I need something quick and fulfilling. I’ve tried different types of cheeses, but honestly, nothing beats a combination of sharp cheddar and mozzarella for that stringy goodness. Plus, it’s super easy to throw together while the pasta cooks.
One sunny day, I was hosting a small get-together and decided to make this dish. It's funny because I thought I'd have leftovers, but everyone loved it so much that I barely had enough for myself. Next time, I might just double the recipe to be on the safe side!
The Best Part
- You can use whatever cheese you have on hand
- It’s creamy without being too heavy
- Kids and adults alike will keep coming back for seconds
What to Know Before Making Baked Mac And Cheese
When you’re making Baked Mac and Cheese, don’t stress too much about the exact types of cheeses you use. Sure, sharp cheddar and mozzarella are delicious, but this recipe is pretty forgiving. I’ve used leftover gouda or Monterey Jack when I’ve run low on cheddar, and it works just fine. Just stick with what you have and trust your taste.
Another thing to consider: this dish can turn out a bit thicker than you might expect. If you notice your cheese sauce is too heavy, a splash of milk can help smooth it out. While I usually aim for that creamy consistency, sometimes it thickens up while cooking. Just keep adjusting until it feels right.
Ingredients
Ingredients
For the Mac and Cheese
- 8 ounces elbow macaroni
- 2 tablespoons Kerrygold butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
Instructions
Instructions
Cook the Pasta
Start by boiling a pot of salted water. Once it's bubbling, add the elbow macaroni and cook according to package instructions, usually about 8 minutes. Make sure to stir occasionally so it doesn't stick together. Drain it and set it aside.
Make the Cheese Sauce
In a medium pot over medium heat, melt the Kerrygold butter. Once it's melted, whisk in the flour until it forms a paste, cooking for about 1 minute. Slowly pour in the milk, whisking constantly to avoid lumps. Add the Dijon mustard, garlic powder, onion powder, paprika, and black pepper to the mixture. Cook it for about 5-7 minutes until slightly thickened, stirring often.
Add the Cheese
Remove the pot from heat and stir in the sharp cheddar and mozzarella cheeses, mixing until everything is melted and creamy. This step is where the magic happens, so just take your time. You might have to add a splash more milk if it feels too thick.
Combine and Bake
Now, combine the cooked pasta with the cheese sauce. Pour this mixture into a greased baking dish. Sprinkle the breadcrumbs over the top for a nice crunch. Bake at 350°F for about 20 minutes, or until the top is golden and bubbly.
What to Serve with Baked Mac And Cheese
Baked Mac and Cheese is great on its own, but if you want to round out the meal, try serving it alongside a fresh green salad tossed with a simple vinaigrette. The crisp greens add a nice contrast to the creamy pasta. Sometimes I’ll throw in some cherry tomatoes or sliced cucumbers just for fun.
You can also pair it with roasted veggies to make it feel a bit more balanced. Broccoli, Brussels sprouts, or even roasted carrots work really well. Just drizzle a little olive oil and season them before roasting; it adds a nice depth without much fuss.
Make-Ahead Tips
If you want to prep ahead, you can definitely make the cheese sauce a day in advance. Just store it in the fridge after it cools down, then reheat it on low heat while adding a bit more milk to loosen it up. That way, you can just mix it with the pasta and bake it when you’re ready for dinner.
You can also assemble the whole dish in advance, but I suggest not adding the breadcrumbs until right before baking. This keeps them from getting soggy. Also, if you plan to freeze it, do so before baking. Thaw it overnight in the fridge before baking it at 350°F; this might take a bit longer than stated in the recipe, so just keep an eye on that golden, bubbly top.
Questions About Recipes
→ Can I use different types of pasta?
Absolutely! I’ve used shells and even penne in a pinch. Just adjust the cooking time based on what you pick.
→ Is it okay to make it ahead of time?
Sure! You can assemble it ahead and keep it in the fridge. Just pop it in the oven when you're ready to bake.
→ What’s a good cheese substitute?
Honestly, I skip the fancy stuff half the time and just use whatever cheese ends up in my fridge. Gouda works surprisingly well.
→ How do I reheat leftovers?
I usually just pop it in the microwave with a splash of milk to keep it from drying out. Super easy!
Baked Mac And Cheese
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
For the Mac and Cheese
- 8 ounces elbow macaroni
- 2 tablespoons Kerrygold butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
How-To Steps
Start by boiling a pot of salted water. Once it's bubbling, add the elbow macaroni and cook according to package instructions, usually about 8 minutes. Make sure to stir occasionally so it doesn't stick together. Drain it and set it aside.
In a medium pot over medium heat, melt the Kerrygold butter. Once it's melted, whisk in the flour until it forms a paste, cooking for about 1 minute. Slowly pour in the milk, whisking constantly to avoid lumps. Add the Dijon mustard, garlic powder, onion powder, paprika, and black pepper to the mixture. Cook it for about 5-7 minutes until slightly thickened, stirring often.
Remove the pot from heat and stir in the sharp cheddar and mozzarella cheeses, mixing until everything is melted and creamy. This step is where the magic happens, so just take your time. You might have to add a splash more milk if it feels too thick.
Now, combine the cooked pasta with the cheese sauce. Pour this mixture into a greased baking dish. Sprinkle the breadcrumbs over the top for a nice crunch. Bake at 350°F for about 20 minutes, or until the top is golden and bubbly.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 523
- Total Fat (g): 25.4
- Saturated Fat (g): 15.2
- Cholesterol (mg): 75
- Sodium (mg): 883
- Total Carbohydrates (g): 55.3
- Dietary Fiber (g): 2.3
- Sugars (g): 5.8
- Protein (g): 18.2