Baked Mac and Cheese: The Ultimate Comfort Food Recipe
This Baked Mac and Cheese recipe is the ultimate comfort food, combining creamy cheeses and tender macaroni baked to golden perfection. A rich, flavorful dish featuring a blend of sharp cheddar, Gruyere, and Monterey Jack cheeses, enhanced with spices and baked with a buttery crust for a perfect balance of creaminess and crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 4 cups shredded sharp cheddar cheese (about 1 pound), divided
- 2 cups shredded Gruyere cheese (about 1/2 pound), divided
- 1 cup shredded Monterey Jack cheese (about 1/4 pound), divided
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly, to eliminate the raw flour taste and form a smooth paste.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture thickens and smoothens, about 5-7 minutes.
- Season the Sauce: Stir in salt, black pepper, nutmeg, and garlic powder to flavor the sauce evenly.
- Melt the Cheese: Remove the sauce from heat and gradually add 3 cups sharp cheddar, 1 1/2 cups Gruyere, and 1/2 cup Monterey Jack cheeses, stirring until fully melted and smooth.
- Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir to coat the pasta evenly.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Lightly grease a large baking dish. Pour the mac and cheese mixture into the dish.
- Add Topping: In a small bowl, mix the remaining shredded cheeses (1 cup sharp cheddar, 1/2 cup Gruyere, 1/2 cup Monterey Jack) and sprinkle evenly over the mac and cheese for a golden, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden brown.
- Serve: Let the baked mac and cheese cool for about 5 minutes before serving to allow it to set slightly. Enjoy warm as a hearty main or side dish.
Notes
- Use freshly shredded cheese for better melt and flavor compared to pre-shredded cheese.
- Nutmeg adds a subtle warmth; omit if sensitivity to spices.
- For extra crunch, add breadcrumbs mixed with melted butter on top before baking.
- Adjust seasoning according to taste, especially salt depending on your cheese’s saltiness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: Baked Mac and Cheese, Comfort Food, Cheesy Pasta, Classic Macaroni and Cheese, Oven Baked Macaroni
