Baked Mac and Cheese | JustWorthi

Baked Mac and Cheese is the ultimate comfort food—creamy, cheesy, and perfectly golden on top. This recipe brings all the warmth of a family favorite to the table in an easy, oven-baked dish. With a prep time of just 15 minutes and an irresistible cheesy crust, it’s the perfect dish for any occasion.

Personal Story & Background:

Growing up, mac and cheese was always a special treat. My mom would make it on cozy Sundays when we needed something hearty to balance out the rest of the week’s meals. There was something magical about the combination of pasta and cheese that made everyone gather around the table. The baked version, with its golden, crispy top and creamy interior, has always been my favorite—there’s just something about that contrast of textures that makes it extra comforting.

This version is a bit of a crowd-pleaser because it combines rich cheeses with just the right amount of seasoning. It’s simple enough to make for a weeknight dinner but still indulgent enough for a holiday or family gathering. What makes it special is the way it balances creaminess and crunch, with a perfect layer of cheese on top that gets wonderfully crispy.

Ingredient Notes:

• Macaroni: I always stick with elbow macaroni, but any short pasta will work. Penne or cavatappi are fun alternatives if you’re feeling adventurous.
• Cheese: The combination of sharp cheddar and Gruyère makes this mac and cheese extra flavorful. Cheddar adds that classic tangy cheesiness, while Gruyère adds a smooth, nutty depth. If you prefer, you can use all cheddar or swap in a different melting cheese like fontina or mozzarella.
• Milk and Heavy Cream: The milk creates a creamy base for the sauce, and the heavy cream adds richness. If you’re trying to cut back on dairy, you can use whole milk or a dairy-free cream substitute.
• Butter and Flour: These create the roux, which thickens the cheese sauce. It’s crucial to cook the roux long enough to get rid of the raw flour taste, but not so long that it burns.
• Breadcrumbs: The breadcrumbs on top add that crispy, golden crust that’s essential for baked mac and cheese. I like to use panko for extra crunch, but regular breadcrumbs work too.
• Seasonings: Salt, pepper, and a little mustard powder help bring out the flavors of the cheese, while garlic powder and paprika add depth and warmth. You can also add a dash of hot sauce for a subtle kick!

Substitutions:

• Cheese alternatives: You can swap the Gruyère for mozzarella for a stretchier cheese pull or use a blend of mozzarella and Parmesan for a more traditional flavor.
• Gluten-free: Use gluten-free pasta and substitute a gluten-free flour blend for the roux.
• For a spice kick: Add a pinch of cayenne pepper or finely chopped jalapeños to the cheese sauce.

Step-by-Step Instructions:

Step 1: Cook the Pasta

Start by cooking the pasta according to the package directions, making sure it’s al dente. Since the pasta will cook further in the oven, you want it slightly firm. Drain and set aside.

Step 2: Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly to create a smooth roux. Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture until it thickens, which should take about 5-7 minutes.

Once thickened, reduce the heat to low and stir in the cheeses, mustard powder, garlic powder, paprika, salt, and pepper. Keep stirring until the cheese has melted and the sauce is smooth and creamy.

Step 3: Combine Pasta and Sauce

Add the cooked pasta to the cheese sauce and stir gently to coat each piece of pasta evenly. If the sauce feels too thick, you can add a splash of milk to loosen it up.

Step 4: Assemble the Baked Mac and Cheese

Transfer the cheesy pasta mixture into a greased baking dish. I usually use an 8×8-inch dish, but you can use a 9×13-inch dish if you want a thinner layer. Sprinkle the breadcrumbs evenly over the top, followed by a little extra shredded cheese for that perfect crispy crust.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the mac and cheese in the oven for about 20-25 minutes, or until the top is golden brown and bubbly. If you like an extra crispy top, you can broil it for 1-2 minutes at the end—just keep an eye on it so it doesn’t burn!

Expert Tips for the Best Results:

1. Perfect cheese sauce consistency: If your cheese sauce seems too thick, add a bit more milk to loosen it up. Conversely, if it’s too runny, let it cook a bit longer to thicken up before adding the pasta.
2. Don’t skip the roux: The roux (flour and butter mixture) is essential for creating a smooth, lump-free cheese sauce. Take your time with this step to avoid any floury taste.
3. Make ahead: You can make this mac and cheese a day ahead of time. Just prepare everything, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 20 minutes before baking to ensure even cooking.

Serving Suggestions:

This baked mac and cheese is a meal on its own, but it pairs beautifully with a simple green salad dressed in a light vinaigrette to cut through the richness. You can also serve it as a side dish to grilled chicken, roasted vegetables, or BBQ ribs for a hearty feast.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply place it in the microwave or bake it at 350°F (175°C) for about 10-15 minutes. If the pasta seems dry, add a splash of milk before reheating to restore its creamy texture.

For freezing, let the mac and cheese cool completely before transferring to an airtight, freezer-safe container. It will keep for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat as usual.

Frequently Asked Questions:

1. Can I use different cheeses? Absolutely! Feel free to experiment with different combinations of cheese. A blend of cheddar, mozzarella, and Parmesan will give you a great balance of creamy and stretchy texture.

2. Can I make this dish without breadcrumbs? Yes! If you prefer a softer, creamier mac and cheese, skip the breadcrumbs. You can also top it with more cheese for a cheesy, melty topping.

3. Can I make baked mac and cheese ahead of time? Definitely! Prepare the dish up to the point of baking, cover it tightly, and refrigerate. Bake it the next day or when you’re ready to serve.

4. How do I make mac and cheese spicier? Add some cayenne pepper, hot sauce, or diced jalapeños to the cheese sauce for a bit of heat.

Conclusion:

Baked Mac and Cheese is the kind of dish that brings everyone together. It’s comforting, delicious, and versatile enough to be enjoyed any day of the week or served at special gatherings. Whether you stick with the classic version or add your own twist, this dish will never disappoint. I hope you enjoy it as much as I do—don’t forget to share your thoughts and variations in the comments below! Happy cooking!

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