Creamy Baked Mac and Cheese
Ingredients
- 10 oz dry elbow macaroni
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese – freshly shredded
- ½ teaspoon fine salt – to taste
- ¼ teaspoon black pepper – optional
Instructions
- Prepare the oven and pasta: Preheat the oven to 350°F (180°C). If using a baking dish instead of an ovenproof skillet, lightly grease it. Bring a large pot of salted water to a boil. Cook the elbow macaroni for one minute less than the package instructions recommend, then drain well.
- Make the roux: Melt the butter in a large saucepan or ovenproof skillet over medium heat. Add the flour and stir continuously for about one minute without letting it brown.
- Add the milk: Pour about one cup of milk into the roux and whisk until smooth. Gradually add the remaining milk, whisking after each addition to prevent lumps.
- Thicken the sauce: Cook over medium heat for 5–8 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. Keep the heat at a gentle simmer rather than a rolling boil.Note: To check the consistency, dip a spoon into the sauce and run your finger across the back. The sauce is ready when it leaves a clear line without immediately running back together.
- Melt the cheddar: Reduce the heat to low or remove the pan from the heat. Add the freshly shredded cheddar in batches, stirring until each addition melts before adding more. Taste and season with salt and optional black pepper.
- Combine the pasta and sauce: Add the drained macaroni to the cheese sauce and stir gently until evenly coated. Transfer to the prepared baking dish if needed, then spread into an even layer.
- Bake the mac and cheese: Bake at 350°F (180°C) for about 25 minutes, until the edges are bubbling and the top is lightly golden. Avoid baking longer than necessary, as the sauce can dry out.
- Serve: Remove the casserole from the oven and let it rest briefly before serving warm.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover baked mac and cheese in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking. Freeze: Store in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator. The cheese sauce may become grainy after freezing, but adding milk during reheating can improve its texture. Reheat: Add a splash of milk to keep the sauce creamy. Warm individual portions in the microwave or on the stovetop over medium-low heat, stirring occasionally. For larger portions, cover with foil and reheat in a 325°F oven until the center reaches 165°F (74°C).Nutrition
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