Just like you remember from childhood, this Baked Mac And Cheese is loaded with cheesy goodness and is as cozy and comforting as it gets!
The first time I ever made mac and cheese from scratch was kind of a disaster. I was in my twenties, living in Los Angeles, and had volunteered to cook an entire Christmas dinner for my best friend and her parents. Making it even trickier, I then had to transport the whole meal from where I lived in the Valley to where she lived in the South Bay (which in LA traffic equates to well over an hour of driving). Her parents are fancy people, so in order to impress them, I naively decided to cook fancy food that I had never made before—dishes like red wine-braised short ribs, truffle mac and cheese, and pots de crème.
Everything was going smoothly, the ribs were on their second hour of braising, and the pots de crème were chilling in the fridge. But I was juggling a lot and starting to get short on time, especially with holiday traffic. As I was rushing to drain the noodles for the mac and cheese, some of the boiling water splashed onto my hand, causing me to drop the pot and spill the entire contents all over my kitchen floor. I immediately burst into tears, thinking the whole meal was ruined, as I did not have a backup box of noodles, nor were the grocery stores open this late on Christmas. Panicking, I rummaged through my pantry to see what I could make instead. All I had was a packet of instant mashed potatoes—a sad replacement—but I slathered them with butter and served them anyway.
Since then, I’ve learned to not be so ambitious or stress myself out with trying to impress anyone with elaborate, time-consuming recipes that I’ve never tried before. I’ve also gone on to make mac and cheese many times without incident, and prefer to stick to classic recipes like this one, which are a reliable crowd-pleaser. The beauty of it is that it calls for just eight ingredients and takes less than an hour to make, including baking time. It’s cheesy, creamy, and simply the best kind of comfort food you could serve, whether it’s a weeknight meal or a holiday dinner. Just be careful not to drop the pot, okay?
Ways to jazz up basic mac and cheese
If you learn anything from my cautionary tale, it’s that it’s good to master a basic recipe before attempting to fancify it (especially when cooking for a crowd). But once you’ve got the classic recipe on lock, it’s actually not that hard to change up the flavor. For starters, you could use a different type of cheese for the sauce, or a mixture of various cheeses. I love combining sharp white cheddar with Gruyère, but you could also use Monterey Jack, fontina, Gouda, Parmesan, or mozzarella.
As for other flavorings, try stirring some chopped sun-dried tomatoes into the sauce. Caramelized onions, sautéed mushrooms and spinach, or roasted red bell peppers would be equally delicious additions. If you’d like to add meat, I suggest chopped bacon or pancetta, diced ham, or shredded chicken. Other ideas? Consider stirring a tablespoon of Dijon mustard or truffle oil into the sauce, or add in some red pepper flakes or cayenne for a bit of heat. You could also mix in some fresh chopped herbs, such as parsley, chives, or thyme, or sprinkle a cup of breadcrumbs on top for a crunchier bite.
How do I store leftovers?
Let it cool completely, and then transfer the contents to an airtight container. You can keep it in the fridge for up to 4 days. You can also store it in the freezer for up to 3 months—just allow it to thaw overnight in the fridge before warming it up. To reheat, transfer the mac and cheese to a baking dish, stir in a splash of cream or milk, cover tightly with tinfoil, and bake for 20 to 30 minutes. Remove the foil during the last few minutes of baking to let the top crisp up. If you’re short on time, you can also warm it up in the microwave, though it won’t be crispy.
Serving suggestions
As a classic recipe, mac and cheese pairs easily with many different dishes. I recommend serving it with Oven-Baked BBQ Chicken, Instant Pot Pork Chops, or Healthy Oven-Fried Chicken. Add a salad and a veggie side to round out the meal, such as this Cucumber Tomato Salad and Garlic Green Beans. And if you have room left for dessert, you have to try this Blueberry Cobbler.
Baked Mac And Cheese
Ingredients
- 1/2 pound uncooked elbow macaroni about 1 ½ cups
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk any kind
- 3/4 cup half-and-half
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 325°F. Lightly grease an 8-inch square baking dish or a similar size.
- Cook the macaroni until al dente, as per the package instructions. Once done, drain the pasta and set it aside.
- For the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour, salt, and pepper, and cook for 2 minutes. Gradually pour in the milk and half-and-half, stirring constantly. Continue to cook until the sauce thickens to a gravy-like consistency, about 5-7 minutes. Remove from heat.
- Stir in 1 cup of shredded cheese into the sauce until just melted. Then, add the cooked macaroni to the sauce, tossing to coat evenly.
- Assemble the dish by pouring half of the macaroni mixture into the prepared baking dish. Sprinkle with 1/2 cup of cheese. Add the remaining pasta on top and finish with the remaining cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown on top. Serve warm and enjoy!
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