Ingredients
- Elbow Macaroni: 1 pound – The classic choice for mac and cheese, its shape holds the creamy sauce perfectly.
- Unsalted Butter: 1/2 cup (1 stick) – Forms the base of the roux and adds richness to the cheese sauce.
- All-Purpose Flour: 1/2 cup – Used to create the roux, thickening the cheese sauce.
- Whole Milk: 4 cups – Provides the liquid base for the cheese sauce, adding creaminess.
- Heavy Cream: 1 cup – Enhances the richness and velvety texture of the sauce.
- Sharp Cheddar Cheese: 1 pound, shredded – The star of the show, offering a bold and cheesy flavor.
- Monterey Jack Cheese: 8 ounces, shredded – Adds a mild, melty quality and complements the cheddar.
- Gruyere Cheese: 4 ounces, shredded – Contributes a nutty, slightly complex flavor and smooth melting texture.
- Parmesan Cheese: 1/4 cup, grated – Provides a salty, savory note and enhances the overall cheese flavor.
- Salt: 1 teaspoon, or to taste – Enhances the flavors of the cheese and other ingredients.
- Black Pepper: 1/2 teaspoon, or to taste – Adds a subtle spice and depth of flavor.
- Nutmeg: 1/4 teaspoon, freshly grated – A secret ingredient that adds warmth and subtle complexity to the cheese sauce.
- Bread Crumbs: 1/2 cup, Panko or regular – Optional, for a crispy topping.
- Melted Butter: 2 tablespoons – Optional, to toss with bread crumbs for extra flavor and browning.
Instructions
- Preheat your oven to 375°F (190°C). This ensures the macaroni and cheese bakes evenly and develops a beautiful golden crust. Prepare a 9×13 inch baking dish by lightly greasing it with butter or cooking spray. This prevents sticking and makes serving easier.
- Cook the macaroni according to package directions for al dente. Overcooking the pasta will result in mushy mac and cheese after baking. Al dente pasta will hold its shape and texture better in the creamy sauce. Drain the pasta thoroughly and set aside. Running cold water over the pasta is not recommended as it can wash away the starch which helps the sauce adhere.
- Prepare the cheese sauce. In a large saucepan over medium heat, melt the butter. Once melted and slightly bubbly, whisk in the flour. This is the start of your roux, the foundation of a smooth and creamy cheese sauce. Whisk constantly for 1-2 minutes, cooking the flour and creating a smooth paste. This step is crucial to avoid a floury taste in your final dish.
- Gradually whisk in the milk and heavy cream. Pour in a little bit of the milk mixture at a time, whisking continuously until smooth before adding more. This prevents lumps from forming and ensures a silky smooth sauce. Continue adding the milk and heavy cream in stages until fully incorporated and the sauce is smooth.
- Bring the sauce to a simmer over medium heat. Stir constantly to prevent scorching on the bottom of the pan. As the sauce heats, it will begin to thicken. This is the flour in the roux activating and thickening the liquid. Simmer for about 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
- Reduce the heat to low and gradually add the shredded cheeses. Add the cheeses in batches, stirring continuously until each batch is fully melted and incorporated into the sauce before adding the next. This ensures the cheese melts smoothly and evenly into the sauce without becoming grainy. Start with the cheddar, then the Monterey Jack, and finally the Gruyere, stirring until each is melted and the sauce is smooth and cheesy.
- Stir in the Parmesan cheese, salt, pepper, and nutmeg. The Parmesan adds a final layer of cheesy flavor. Season with salt and pepper to taste – remember that cheese is already salty, so start with a smaller amount and adjust as needed. The nutmeg, while subtle, adds a warm, comforting depth of flavor that elevates the cheese sauce. Taste and adjust seasonings as needed.
- Remove the cheese sauce from the heat and add the cooked macaroni. Pour the drained macaroni into the saucepan with the cheese sauce. Gently fold the pasta into the sauce, ensuring every piece is well coated in the creamy cheese goodness.
- Pour the macaroni and cheese mixture into the prepared baking dish. Spread it evenly in the dish. At this point, you can either bake it as is for a classic creamy top, or add a breadcrumb topping for extra texture.
- Optional breadcrumb topping: In a small bowl, combine the bread crumbs with the melted butter (if using). Toss to coat the breadcrumbs evenly. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese. The breadcrumbs will create a delightful crispy crust during baking.
- Bake for 20-25 minutes, or until golden brown and bubbly. The baking time may vary slightly depending on your oven. You want the macaroni and cheese to be heated through, bubbly around the edges, and the topping (if using) to be golden brown and crispy. If the topping is browning too quickly, you can loosely tent the dish with foil for the last 10 minutes of baking.
- Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. The resting period also helps to prevent burning your mouth on the incredibly hot cheese!
- Serve hot and enjoy! This creamy baked macaroni and cheese is delicious on its own or as a side dish to your favorite meals. Garnish with fresh parsley or chives for a pop of color, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Fat: 50g