Ingredients
For the Macaroni
450 g elbow macaroni
1 tablespoon salt (for boiling water)
1 tablespoon butter
For the Cheese Sauce
Four tablespoons of butter without salt
Four tablespoons of all-purpose flour
Three cups of whole milk
One cup of heavy cream
Two cups of cheddar cheese, shredded
One cup of mozzarella cheese, shredded
Half a cup of grated Parmesan cheese
One teaspoon of powdered garlic
One-half teaspoon of onion powder
One-half teaspoon of paprika
Half a teaspoon of black pepper
Add salt to taste.
One-half teaspoon of optional mustard powder
For the Topping
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking dish with butter or cooking spray. Set it aside while you prepare the macaroni and cheese sauce.
Step 2: Cook the Macaroni
Heat a big pot of salted water till it boils. Cook the elbow macaroni as directed on the package, but shorten the cooking time by one to two minutes. The pasta will continue to cook in the oven, so it should be rather firm.
To keep the macaroni from sticking, completely drain it and mix it with one tablespoon of butter. Put aside.
Step 3: Prepare the Cheese Sauce
In a large saucepan over medium heat, melt four tablespoons of butter. Add the flour and whisk continuously for about 1–2 minutes until smooth and lightly bubbly.
Gradually pour in the milk while whisking to prevent lumps. Add the heavy cream and continue stirring until the mixture becomes smooth and begins to thicken.
Step 4: Add Seasonings and Cheese
Stir in the garlic powder, onion powder, paprika, black pepper, mustard powder, and salt.
Reduce the heat to low. Add the cheddar, mozzarella, and Parmesan cheese gradually, stirring until completely melted.
Continue mixing until you have a thick, creamy, and velvety cheese sauce. Avoid boiling the sauce after adding the cheese, as excessive heat can make it grainy.
Step 5: Combine Pasta and Cheese Sauce
Add the cooked macaroni directly into the cheese sauce. Gently stir until every piece of pasta is generously coated.
Make sure the sauce reaches the bottom and sides of the pasta mixture. The macaroni should look extra creamy because some sauce will be absorbed during baking.
Step 6: Transfer to the Baking Dish
Pour the cheesy macaroni mixture into your prepared baking dish. Spread it evenly using a spatula.
Sprinkle the remaining cheddar, mozzarella, and Parmesan cheese over the top. Distribute the cheese evenly to create a delicious golden crust.
Step 7: Bake Until Golden
Place the baking dish in the preheated oven and bake for approximately 20–25 minutes, or until the cheese is melted, bubbling, and lightly golden brown.
For an extra crispy, beautifully browned topping, switch on the broiler for the final 2–3 minutes. Keep a close eye on it to prevent burning.
Step 8: Garnish and Serve
Remove the baking dish from the oven and allow the macaroni and cheese to rest for 5–10 minutes.
Sprinkle freshly chopped parsley over the top for a touch of color and freshness. Serve warm while the cheese is still creamy and delicious.
Tips for the Best Baked Mac and Cheese
Use freshly shredded cheese: It melts more smoothly than most pre-shredded varieties.
Avoid overcooking pasta: Slightly undercooked macaroni holds its shape better after baking.
Choose good-quality cheese: Sharp cheddar provides a rich flavor, while mozzarella creates a lovely stretchy texture.
Keep the sauce creamy: Make the cheese sauce slightly thinner than your desired final consistency because the pasta absorbs liquid in the oven.
Customize the flavor: Add cooked chicken, crispy bacon, sautéed mushrooms, or chopped jalapeños for extra variety.
Get a crispy topping: A few minutes under the broiler creates beautiful golden-brown spots.
Storage and Reheating
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place a portion in an oven-safe dish, add a splash of milk, cover with foil, and warm at 160°C (325°F) until heated through. You can also microwave individual portions, stirring halfway through.
What to Serve with Baked Mac and Cheese
This delicious dish pairs wonderfully with:
Fresh green salad
Garlic bread
Roasted vegetables
Grilled chicken
Crispy fried chicken
Steamed broccoli
Frequently Asked Questions
1. Can I prepare baked mac and cheese ahead of time?
Yes! Assemble the macaroni and cheese, cover it, and refrigerate for up to 24 hours before baking. Add a little extra milk if needed and allow additional baking time.
2. Why is my baked mac and cheese dry?
It may be dry because the pasta was overcooked, the sauce was too thick, or the dish was baked for too long. Always use plenty of creamy cheese sauce before baking.
3. Can I use different types of cheese?
Absolutely! Gouda, Monterey Jack, Colby, and Gruyère are excellent choices. Combining different cheeses creates a deeper, richer flavor.
4. Can I freeze baked mac and cheese?
Yes. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
