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Baked Mac and Cheese comes out of the oven bubbling at the edges, with a crunchy, golden breadcrumb crust and a creamy sauce that clings to every curve of the pasta. This version uses sharp cheddar, mozzarella, and Monterey Jack for a balanced cheese flavor and plenty of melt. You can have it on the table in about 45 minutes, and it works well as a vegetarian main dish or a hearty side.
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Mac and cheese is the ultimate comfort food. I like the baked version best. The the textural contrast of tender noodles, creamy sauce, and crunchy topping are what make it irresistible for me.
Ingredient Notes
This recipe uses familiar ingredients, but a few of them play an important role in the texture and flavor of the finished dish.
Using three different cheeses gives the dish the perfect combination of flavor and texture. Sharp cheddar gives the sauce its main flavor. Shred it yourself if you can, since pre-shredded cheese often contains starch that keeps it from melting as smoothly. Mozzarella brings stretch and a mild creamy note. It softens the sharper edge of the cheddar and helps the sauce coat the pasta evenly. Monterey Jack melts very smoothly and keeps the sauce silky instead of stiff.
Breadcrumbs create the crisp top layer. Tossing them with melted butter helps them brown evenly in the oven and keeps them from drying out.
How to Make Baked Mac and Cheese
The simple method follows a classic sequence of cooking pasta, making a cheese sauce, and baking everything together.
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- Cook the pasta until tender, then drain it.
- Melt the butter in a saucepan and whisk in flour to create a smooth base for the sauce.
- Slowly whisk in the milk and cook until the mixture thickens into a creamy sauce.
- Stir in the cheeses, salt, and pepper until the sauce becomes smooth and fully melted.
- Combine the cooked pasta with the cheese sauce so every piece is coated.
- Transfer the mixture to a baking dish and spread it evenly.
- Toss the breadcrumbs with melted butter and sprinkle them across the top.
- Bake until the sauce bubbles and the topping turns lightly golden.
Expert Tips for Success
Mac and cheese uses a simple technique, but a few small details help the sauce stay smooth and creamy while the topping browns properly.
- Whisk the flour into the melted butter until it forms a smooth paste before adding milk. This prevents lumps in the sauce.
- Add the milk gradually and whisk constantly so the sauce thickens evenly.
- Remove the pan from heat before stirring in the cheese. Lower heat helps the cheese melt smoothly instead of turning grainy.
- Stir the pasta and sauce thoroughly before baking so the cheese distributes evenly.
- Spread the breadcrumb topping all the way to the edges of the dish so every serving gets a crisp layer.
What to Serve With It
Baked mac and cheese can work as either the main event or a supporting side, depending on how you build the rest of the plate. When I serve it as the centerpiece of a meal, I like to add something crisp and fresh to balance the richness of the cheese.
A bright salad works especially well here. Shredded Brussels Sprouts Salad is a good match with it's crisp crunch and fresh flavors. Or serve it with Japanese Cucumber Salad for a refreshing crunch. The tart dressing balances the richness of the cheese sauce.
Vegetables are another easy way to add contrast. Air Fryer Broccolini or Dry Fried Green Beans add a little bite that balances the soft, creamy texture of the pasta.
If you serve the mac and cheese as a side dish, it fits comfortably next to a protein. Dishes like Air Fryer Turkey Legs or Char Siu Chicken pair well because their savory, slightly caramelized edges hold up against the rich cheese sauce. Mac and Cheese also makes a great side dish for a holiday table. Serve it for Christmas, Thanksgiving, or Easter alongside roast turkey, Instant Pot Ham, or Honey Glazed Ham.
Baked Mac and Cheese
Robin Donovan
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup white breadcrumbs
- 2 tablespoons melted butter
- Chopped parsley for garnish (optional)
Instructions
- Bring a pot of salted water to a boil and cook the macaroni according to the package directions until tender. Drain the pasta and set it aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly until it forms a smooth paste.
- Gradually whisk the milk into the flour mixture. Continue stirring until the sauce becomes smooth and thick.
- Remove the pan from heat and stir in the cheddar, mozzarella, Monterey Jack, salt, and pepper. Mix until the cheeses melt into a creamy sauce.
- Add the cooked macaroni to the cheese sauce. Stir well so every piece of pasta is coated.
- Transfer the pasta mixture to a greased baking dish and spread it evenly.
- Mix the breadcrumbs with melted butter and sprinkle them evenly across the surface of the pasta.
- Place the dish in a preheated oven and bake until the sauce bubbles and the top turns lightly golden. Let it rest briefly before serving.
Notes
- You can substitute other cheeses if you like. Gouda, fontina, or a blended cheese mix all work well in place of Monterey Jack.
- If you prefer a stovetop version, skip the breadcrumb topping and serve the mac and cheese as soon as the sauce and pasta are combined.
