Creamy Baked Macaroni Cheese (Printer-Friendly Version)
Golden baked macaroni with a creamy blend of cheeses and a crispy golden crust for comfort and indulgence.
# Required Ingredients:
→ Pasta
01 -
225 grams elbow macaroni
→ Roux and Sauce Base
02 -
45 grams unsalted butter
03 -
30 grams all-purpose flour
04 -
480 milliliters whole milk
05 -
120 milliliters half-and-half or heavy cream
→ Cheeses
06 -
180 grams sharp cheddar cheese, shredded
07 -
120 grams mozzarella cheese, shredded
08 -
60 grams parmesan cheese, grated
→ Seasonings
09 -
1 teaspoon salt
10 -
0.5 teaspoon freshly ground black pepper
11 -
Optional: 0.5 teaspoon ground mustard or garlic powder
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside to prevent overcooking as it will finish baking in the oven.
02 -
Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until smooth and fragrant with a slight nutty aroma.
03 -
Gradually whisk in whole milk and cream to the roux, ensuring no lumps form. Simmer gently for 4 to 5 minutes until sauce thickens. Reduce heat and stir in cheddar, mozzarella, and parmesan cheese until completely melted. Season with salt, pepper, and optional spices.
04 -
Add the cooked macaroni to the cheese sauce and stir gently to coat each piece evenly. Transfer mixture to a greased 23×33 cm baking dish and spread uniformly. Sprinkle additional cheddar and parmesan on top for the crust.
05 -
Bake in a preheated oven at 190°C for 20 to 25 minutes until bubbling. To achieve a golden, crispy top, broil for an additional 2 to 3 minutes while monitoring closely to avoid burning. Let rest for several minutes before serving.
# Handy Cooking Tips:
01 -
For best meltability and texture, shred your own cheese using a box grater. Using gluten-free pasta and flour substitutes can adapt this dish for gluten intolerance.