Creamy Baked Mac and Cheese
Creamy baked mac and cheese with sharp cheddar, Monterey Jack, and a crispy Panko topping. It stays creamy after resting and feeds a crowd.
Servings: 12
Ingredients
- 16 ounces elbow macaroni
- 6 tablespoons unsalted butter divided
- ⅓ cup all-purpose flour
- 4 cups whole milk room temperature
- 1¼ teaspoons kosher salt + more for salting water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon freshly grated nutmeg from a whole nutmeg, optional
- 8 ounces sharp yellow cheddar shredded
- 4 ounces Monterey Jack shredded
Optional Cheese Topping
- 4 ounces shredded cheese I use a combination of cheddar and Monterey Jack
Optional Crispy Bread Crumb Topping
- 4 tablespoons unsalted butter melted
- ½ cup Panko breadcrumbs
- ½ cup grated Parmesan
Instructions
- Arrange a rack in the center of the oven and preheat to 350℉. Lightly grease a 9x13-inch baking dish with butter and set aside. Measure out the milk and set it on the counter to come to room temperature while the oven preheats and the pasta cooks.
- Bring a large stockpot of water to a rapid boil. Once boiling, season the water generously with salt, then stir in the macaroni. Cook 1 minute less than the package directions state, or until just al dente.
- Drain the pasta, but don't rinse. Return the hot, drained pasta to the pot, add 1 tablespoon of butter, and toss to coat. Set aside to cool slightly while you make the sauce.
- In a separate large saucepan, melt the remaining 5 tablespoons of unsalted butter over medium-high heat. Once melted, whisk in the flour and cook for 1 minute, whisking constantly, to cook off the raw flour taste.
- Slowly whisk in 4 cups of milk. Go slow; I like to drizzle while whisking, but you can whisk, drizzle, whisk, drizzle. Once incorporated, season with salt, garlic powder, onion powder, and nutmeg.
- Reduce the heat to medium, and bring to a gentle bubble. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Remove the sauce from the heat and gradually add the shredded cheddar and Monterey Jack cheese, a handful at a time, whisking to incorporate.
- Add the cheese sauce to the pasta and toss to coat, then pour into the prepared baking dish.
- If desired, top with up to 4 ounces of shredded cheese.
- For a crispy topping, combine the panko, parmesan, and melted butter in a small mixing bowl. Sprinkle evenly over the macaroni mixture.
- Bake uncovered for 20-25 minutes, until the top is lightly golden.
- Let the mac and cheese sit for 5 to 10 minutes after baking so the sauce can settle without breaking.
Video
Notes
Cheese: Shred the cheese yourself for the most even melt. 8 ounces of cheddar is about 2 cups shredded, and 4 ounces of Monterey Jack is about 1 cup. The extra 4 ounces for topping is about 1 cup and is optional.
Cheese Swaps: Regular or white sharp cheddar works in place of sharp yellow cheddar. Colby Jack gives the same mild results as Monterey Jack, or use Swiss for a bit more tang.
Milk: Use room-temperature milk to keep the cheese from seizing and the sauce from breaking. 2% milk works, but the sauce won't be as creamy. If using half and half, I recommend mixing it with equal parts milk, or it will be a tad too rich.
Pasta: Cavatappi or corkscrew works as a substitute for elbow macaroni.
Half Batch Note: Halve the ingredients, skip the extra cheese and topping, and bake in an 8×8-inch dish for the same time.
Make Ahead: Cook the pasta, toss it in butter, and cool it completely so it doesn't absorb the sauce and bloat. Mix with the cheese sauce, spread into the baking dish, and add the extra cheese, if using. Refrigerate for up to 24 hours, or freeze and thaw fully in the fridge. Add the Panko topping right before baking. Cover with foil and bake at 350℉ for 15 minutes, then uncover and bake 25 minutes more, until golden.
Storage: Refrigerate leftovers for up to 4 days. Freeze for up to 1 month and thaw fully in the fridge before reheating.
Reheat: For one serving, cover with a damp paper towel and microwave in 30-second intervals, stirring between each. For a large batch, let it sit at room temperature for 15 to 30 minutes, cover tightly with foil, and bake at 350℉ for 20 to 30 minutes. Uncover for the last 5 to 10 minutes to crisp the topping.
Nutrition is based on using the optional additional cheese and Parmesan-panko topping.
Nutrition
Calories: 457kcal | Carbohydrates: 38g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 613mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 0.02mg | Calcium: 407mg | Iron: 1mg
