The Ultimate Baked Mac and Cheese
ID: 00b7f18f...
An incredibly rich, creamy, and comforting homemade baked macaroni and cheese. It features a velvety three-cheese sauce, perfectly coated elbow pasta, and a golden, crispy panko and cheese crust.
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🍳 Cooking Flow
Boil elbow pasta in salted water until al dente, then drain and rinse with cold water. → Make a roux with melted butter and flour, then gradually whisk in warm milk to create a smooth, thick white sauce. → Melt two-thirds of the freshly grated cheeses into the warm sauce and season with salt, pepper, and smoked paprika. → Combine the pasta and cheese sauce, transfer to a baking dish, and top with the remaining cheese and panko breadcrumbs. → Bake at 180°C (350°F) for 25-30 minutes until golden and bubbling.
Cooking Steps
Brief Cooking Order
Boil elbow pasta in salted water until al dente, then drain and rinse with cold water. → Make a roux with melted butter and flour, then gradually whisk in warm milk to create a smooth, thick white sauce. → Melt two-thirds of the freshly grated cheeses into the warm sauce and season with salt, pepper, and smoked paprika. → Combine the pasta and cheese sauce, transfer to a baking dish, and top with the remaining cheese and panko breadcrumbs. → Bake at 180°C (350°F) for 25-30 minutes until golden and bubbling.
Introduction
An incredibly rich, creamy, and comforting homemade baked macaroni and cheese. It features a velvety three-cheese sauce, perfectly coated elbow pasta, and a golden, crispy panko and cheese crust.
Step 1
Bring a large pot of water to a boil and salt it heavily to season the pasta.
Step 2
Dice the unsalted butter and measure the milk. Pour the milk into a saucepan and warm it gently over low heat to prevent lumps later.
Step 3
Grate your cheeses (cheddar and Gruyere) freshly. Do not use pre-packaged grated cheese.
Step 4
Add the elbow pasta to the boiling water. Stir every 3 to 4 minutes to prevent sticking, and cook until al dente.
Step 5
In a separate large pot or Dutch oven, melt the diced butter over low heat.
Ingredients List
Important Notes
Always grate your own cheese. Pre-shredded cheese contains anti-caking starches that prevent it from melting smoothly into a velvety sauce.
Warming the milk beforehand is a crucial step to avoid creating lumps when adding it to the hot roux.
Stirring the pasta every few minutes while boiling prevents clumping without the need to add oil to the water.
Rinsing the pasta under cold water stops it from overcooking so it maintains a perfect texture after baking.
This dish can be fully assembled ahead of time, kept in the fridge, and baked the next day.
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