Baked Mac and Cheese

What Makes This Mac and Cheese So Creamy

What sets this baked mac and cheese apart is the careful balance of a silky, béchamel-style sauce and perfectly al dente pasta. By cooking the noodles two minutes shy of the package directions, they finish cooking in the oven without turning mushy. A whisper of nutmeg and cayenne adds warmth without overwhelming the rich white cheddar and nutty Parmesan.

Equipment You’ll Need

3-quart casserole dish (buttered), large pot for boiling pasta, large pot or Dutch oven for the sauce, whisk (essential for a smooth roux), box grater or microplane for fresh cheese, microwave-safe measuring jug or small saucepan for warming milk, broiler-safe baking dish (if your casserole dish isn’t broiler-safe, transfer to a metal pan for broiling).

Tips for a Smooth, Never-Grainy Sauce

For a lump-free sauce, always whisk the flour into the melted butter until smooth before adding the milk. Warm the milk first — cold milk can seize the roux and create a grainy texture. When you stir in the cheese, do it off the heat and add it a handful at a time; this prevents the sauce from breaking. Taste the sauce before baking — it should be slightly more seasoned than you think, because the pasta will absorb some salt. If the sauce seems too thick after adding the cheese, whisk in a splash more warm milk.

Ways to Change It Up

Add cooked, crumbled bacon or diced ham for a smoky, savory twist. For a spicier kick, increase the cayenne to ¼ teaspoon or stir in a pinch of smoked paprika. Swap half the white cheddar for Gruyère or Monterey Jack to change the flavor profile. To make this gluten-free, use your favorite gluten-free pasta and a gluten-free all-purpose flour blend in the roux — just be sure to cook the pasta al dente.

Storing Leftovers

Let any leftover mac and cheese cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days. The sauce may thicken as it sits, but a splash of milk when reheating will bring back its creamy texture.

How to Freeze for Later

To freeze, cool the baked mac and cheese completely, then portion it into freezer-safe containers or wrap the whole dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the sauce may be slightly less creamy after freezing, but it will still be delicious.

Best Ways to Reheat

For the best texture, reheat in a 350°F oven. Place the mac and cheese in an oven-safe dish, add a tablespoon or two of milk, cover with foil, and bake until hot throughout, about 15–20 minutes. Uncover for the last 5 minutes if you want a crispy top. In a hurry, microwave individual portions in 30-second bursts, stirring between each, and add a splash of milk to restore creaminess.

Frequently Asked Questions

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Baked Mac and Cheese

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dinner

Calories: 578

Ingredients

  

• 1 lb dried pasta like elbow macaroni, shells or penne
• 5 tbsp butter unsalted
• 0.5 cup all-purpose flour
• 5 cup milk warmed, whole or 2% reduced fat preferred
• 1 tsp Dijon mustard
• 0.125 tsp nutmeg fresh ground
• 0.5 tsp black pepper fresh ground
• 0.125 tsp cayenne pepper
• 5 oz parmesan or pecorino cheese shredded (1 ½ cups)

sauce

• 1 lb white cheddar cheese shredded (4 heaping cups)

topping

• 0.5 cup white cheddar cheese for topping

Equipment

• large pot
• whisk
• microwave-safe measuring jug
• saucepan
• 3-quart casserole dish
• oven
• grater

Instructions

 

1. Preheat the oven to 375°F (190°C). Butter a 3-quart casserole dish.
2. Grate the cheese, separate about 1/2 cup for the topping, and then set the cheese aside.
3. Bring a large pot of salted water to the boil, add the pasta, then follow package directions, but cook 2 minutes less than the recommended cook time. Drain then rinse pasta with cold water and set aside.
4. Add the milk to a large microwave-safe measuring jug and microwave until warm, 1 to 3 minutes. Or add the milk to a large saucepan over medium heat.
5. While the milk warms, melt the butter in a large pot over medium heat.
6. When the butter begins to bubble, add the flour. Cook, constantly whisking, until light brown (the butter smells fragrant and nutty), 2 to 3 minutes.
7. While whisking, slowly pour the warm milk into the butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens.
8. Remove the pan from the heat and stir in mustard, nutmeg, black pepper, and cayenne. Stir in the cheese, a handful at a time, until it melts into the sauce.
9. Taste the sauce for seasoning, then adjust with additional spices or salt (we usually start with 1/2 teaspoon of salt and go from there).
10. If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If it will not, add both the pasta and sauce to a separate large bowl and stir well.
11. Pour the mac and cheese into the prepared baking dish. Top with the reserved 1/2 cup of cheese.
12. Bake, uncovered, until bubbling, about 30 minutes. To brown the cheese on top, turn the oven to broil and broil for 3 to 5 minutes until the top has blistered and lightly browned. Let stand for about 10 minutes before serving.