The King of Comfort Chefs Classic Baked Macaroni and Cheese

The King Of Comfort Chefs Classic Baked Macaroni

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:6 to 8 servings

Ingredients:

• 1 pound (450 g) Dry Macaroni (Elbows or Cavatappi)
• 1 tablespoon Kosher Salt (for the pasta water)
• 4 tablespoons (56 g) Unsalted Butter (for the roux)
• 4 tablespoons (50 g) All-Purpose Flour (for the roux)
• 4 cups (950 ml) Whole Milk, warmed slightly
• 1 teaspoon Dijon Mustard
• ½ teaspoon Smoked Paprika
• Small Pinch Freshly Grated Nutmeg
• Kosher Salt & Fresh Black Pepper, to taste
• 12 ounces (340 g) Sharp Yellow Cheddar, freshly grated
• 8 ounces (225 g) Gruyère or Monterey Jack, freshly grated
• 1 cup (100 g) Panko Breadcrumbs
• 2 tablespoons (28 g) Unsalted Butter, melted (for topping)

Instructions:

• Preheat the Oven: Set oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
• Grate Cheese: Grate all cheddar and Gruyère and set aside in separate bowls. Gently warm the 4 cups of whole milk.
• Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta 2 minutes less than package instructions (very al dente). Drain and set aside, reserving ½ cup of the starchy pasta water.
• Make the Roux: In a heavy-bottomed saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour until a thick paste (the roux) forms. Cook the roux for 2-3 minutes, stirring constantly, until it smells slightly nutty and loses its raw flour taste.
• Add Liquid: Slowly, in three stages, whisk the warm milk into the roux. Whisk continuously and vigorously after each addition until the mixture is smooth and lump-free. Bring the mixture to a gentle simmer, stirring frequently, until it has thickened enough to coat the back of a spoon (about 5-7 minutes). This is your Béchamel sauce. Remove from heat.
• Create the Mornay Sauce: Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper into the Béchamel. Off the heat, gradually add the grated cheese blend (Cheddar and Gruyère) in handfuls, stirring until fully melted and smooth before adding the next batch.
• Check Consistency: If the sauce appears too thick, whisk in a tablespoon or two of the reserved pasta water until the desired creamy consistency is achieved. Do not return the Mornay sauce to a full boil once the cheese is added.
• Assembly: Gently fold the drained, al dente pasta into the finished cheese sauce. Pour the pasta mixture into the prepared casserole dish, spreading evenly.
• Prepare Topping: Melt the 2 tablespoons of butter and toss with the Panko breadcrumbs until coated. Sprinkle the buttered Panko evenly over the pasta.
• Bake: Bake for 20 minutes, or until the sauce is bubbling around the edges and the Panko topping is deep golden brown and crunchy.
• Rest and Serve: Remove the mac and cheese from the oven and let it rest for 5-10 minutes to allow the sauce to set before serving.

Nutrition Facts

Calories	750 calories
Protein	35 g
Fat	45 g
Carbs	45 g
Fiber	3 g
Sodium	900 mg

Recipe Info

Category	Main Course
Cuisine	American

Ditching the Box: Your Path to Ultimate Comfort

Seriously, who hasn't had that moment? You crave that golden, gooey goodness, you rush the recipe, and bam—you end up with a sad, separated mess.

I know I have! But today, we are leaving those cooking disasters behind. I am going to show you exactly how to make the absolute mac and cheese from scratch .

This is not that student staple or the stuff that comes out of a blue box. This is the best homemade baked mac and cheese you will ever taste.

Honestly, it’s an edible hug, and once you master this version, you will never look back.

Mastering the Velvety Sauce

This indulgent creation is rooted in classic French cooking, but please, don't panic about the fancy terms! We start with the sophisticated classic Béchamel cheese sauce , which we then turn into an epic, velvety smooth Mornay sauce .

Yes, it sounds complex, but if you nail the steps, it’s straightforward.

The biggest challenge is always the texture. We must employ the proper roux technique for cheese sauce to avoid lumps.

If you follow my guide, you won't be asking, "Oh gosh, why is my cheese sauce grainy ?" ever again.

This method gives us the creamiest baked mac and cheese recipe possible.

Quick Fix for Ultimate Indulgence

I know life is busy, but quality shouldn't take forever. We get this phenomenal dish—serving 6 to 8 generously—from raw ingredients to bubbling oven-readiness in record time.

We are talking about a true 50 minute mac and cheese recipe . Most of that time is passive baking anyway, which is brilliant.

The real magic is in the ingredients we choose. We achieve next-level richness using a specific mac and cheese Gruyère cheddar blend .

Gruyère melts like a dream, giving that incredible pull and stretch that cheddar alone just can't manage.

Why This Mac and Cheese is the King

This dish truly defines ultimate comfort food recipes . It feeds your soul. It’s perfect for Sunday roasts or just when you need a little pick-me-up on a damp Tuesday afternoon.

Beyond the glorious, gooey cheese sauce, we focus on the exterior. We finish the whole casserole with a crispy, buttery macaroni and cheese with Panko topping .

That crunch contrast is everything, you know? It takes this dish from great to legendary.

Ready to get started? Trust me, this creamy, rich, and ridiculously good version is worth every single step. Let’s grab the equipment and ingredients...

Getting Started: The Bits and Bobs You Need

Right, let's talk shopping. Getting the ingredients right is half the battle for the best homemade baked mac and cheese .

Honestly, this is the blueprint for your new favourite dinner. It’s the definition of ultimate comfort food recipes . We are aiming for that glorious, bubbly bake.

And yes, we can nail this whole thing in a total 50 minute mac and cheese recipe time. I promise.

The Foundation: Pasta and Roux Essentials

We need the basics for the pasta itself. Grab 1 pound (450 g) of elbow macaroni. Remember the number one rule: cook it super al dente .

Seriously, take it off the heat two minutes early. It finishes cooking in the oven.

The magic happens with the sauce. For the creamy baked mac and cheese recipe , we start with a classic Béchamel cheese sauce base.

This means 4 tablespoons (56 g) of butter and 4 tablespoons (50 g) of flour for the proper roux technique for cheese sauce .

This needs to cook out for a couple of minutes until it smells nutty, not raw.

Don't forget your 4 cups (950 ml) of whole milk. Quick tip: make sure that milk is slightly warm! Adding cold milk is the fastest way to get lumps.

And lumps are just rubbish.

The Ultimate Cheese Blend Strategy

The cheese is the star. This is where we elevate the Béchamel to a truly velvety Mornay sauce . My secret? The killer mac and cheese Gruyère cheddar blend .

You need 12 ounces (340 g) of sharp cheddar and 8 ounces (225 g) of nutty Gruyère.

Listen up, this is critical if you want to know how to make Mornay sauce for mac and cheese that’s silky smooth: Grate your own cheese .

Store-bought stuff has powdery anti-caking agents. That powder is exactly why people constantly ask, " why is my cheese sauce grainy ?" Once you grate your own, you’re creating legitimate mac and cheese from scratch .

It is worth the arm workout.

Flavour Boosters and The Crunch

Seasoning wise, a teaspoon of Dijon mustard is non-negotiable. It doesn't make it taste like mustard. It just makes the cheese taste about a hundred times cheesier .

A small pinch of freshly grated nutmeg is also absolutely classic and adds depth.

We finish off with the crunch. 1 cup (100 g) of Panko breadcrumbs tossed in melted butter makes the best macaroni and cheese with Panko topping .

Forget soft breadcrumbs; Panko gives that proper golden shatter we all crave.

Tools for the Job

You don't need fancy gadgets, honestly. A heavy-bottomed saucepan is essential for the roux. It spreads the heat perfectly. You need a good balloon whisk to defeat any potential lumps.

And a sturdy 9x13 inch (23x33 cm) baking dish, naturally. If you don't own a box grater, now is the time to invest.

Once you taste this, you’ll be grating everything!

The Path to Perfect Mac: Prep, Panko, and No Grainy Sauce!

Honestly, making the ultimate comfort food recipes takes a bit of organization. If you want this beautiful 50 minute mac and cheese recipe to actually take 50 minutes, you must prep first.

Essential Prep for a Creamy Baked Mac and Cheese Recipe

Before anything, put your water on to boil for the pasta. That saves loads of time. While that’s heating up, grab your box grater.

This is the moment to create that amazing mac and cheese Gruyère cheddar blend . Grate everything yourself. Seriously. The anti-caking agents in pre-shredded cheese are the number one reason why is my cheese sauce grainy .

We are making gorgeous mac and cheese from scratch here!

Also, please take the chill off your milk. Just pop the 4 cups of whole milk in the microwave for a minute.

Trust me, warm milk is a game-changer when tackling the proper roux technique for cheese sauce . It prevents lumps, which is the whole point, right?

Step-by-Step Sauce Mastery

Once your prep is spot on, the cooking is quick.

1. Cook 1 pound of macaroni two minutes under the package directions. It needs to be aggressively al dente —it will finish cooking in the oven. Drain it, but save a half cup of that starchy water.
2. Melt the 4 tablespoons of butter in a heavy saucepan. Whisk in the 4 tablespoons of flour. Cook this roux for about 2 minutes until it smells faintly nutty.
3. Slowly whisk the warm milk into the roux in three parts. Keep whisking vigorously until it’s smooth. Let it simmer gently for 5 to 7 minutes to thicken into the classic Béchamel cheese sauce .
4. Remove the pan completely off the heat . This is crucial for how to make Mornay sauce for mac and cheese without drama. Stir in your Dijon and spices.
5. Gradually add your grated mac and cheese Gruyère cheddar blend in handfuls. Stir until each handful is fully melted before adding the next. If it looks too thick, splash in a little reserved pasta water until you achieve that perfect, pourable consistency for the creamy baked mac and cheese recipe .

Pro Tips for the Best Homemade Baked Mac and Cheese

The final touches make this truly the best homemade baked mac and cheese .

First, make that crunchy topping. Toss 1 cup of Panko breadcrumbs with the 2 tablespoons of melted butter. Panko gives you a much better crunch than normal breadcrumbs.

This macaroni and cheese with Panko topping is non-negotiable!

Second, remember that heat control is everything. If you return that finished Mornay sauce to a boil, you are basically guaranteeing a broken or grainy texture.

Once the cheese is in, the cooking stops.

Third, bake this beauty at 375° F ( 190° C) for only 20 minutes . Let it rest for 5 to 10 minutes when it comes out.

That rest time means your sauce won't run all over the plate when you serve it. Honestly, this technique is a game-changer for slicing perfect portions.

Bob’s your uncle, enjoy the ultimate creamy baked mac and cheese recipe !

The After Party: Serving, Storage, and Secret Swaps

When It Hits the Table

Oh my gosh, you did it! You built that mac and cheese from scratch . Honestly, once you master the proper roux technique for cheese sauce , you feel unstoppable.

This is the gold standard of ultimate comfort food recipes . But how do you serve this beast? Since the creamy baked mac and cheese recipe is so incredibly rich, you need contrast.

I always pair mine with something sharp. Think vinegar! A crisp, vinegary side salad or perhaps some quick pickled onions.

It cuts through the richness beautifully, so you don't feel totally flattened afterwards.

And presentation? Skip the fussy plating. Serve it straight from the baking dish. That golden, bubbling edge and the crunchy macaroni and cheese with Panko topping is all the drama you need.

Let it rest for 10 minutes after coming out of the oven. Trust me, waiting helps the sauce set up perfectly.

Keeping the Creaminess Dream Alive

Let's talk leftovers. We've all faced the horror of reheating perfect mac and cheese only for it to turn into a sad, greasy mess.

If you followed the steps, you have a solid classic Béchamel cheese sauce foundation.

Refrigerate leftovers tightly covered for up to 3 days. Here’s the big tip: microwave reheating is risky. It separates the fat and is usually the reason why is my cheese sauce grainy the next day.

Reheat slowly in a low oven, or gently on the hob with a splash of extra milk. This keeps that gorgeous texture intact.

Seriously, never freeze this. It ruins the pasta and the sauce texture entirely.

Quick Fixes and Cheesy Swaps

One of the best things about making best homemade baked mac and cheese is the flexibility. This base recipe using the signature mac and cheese Gruyère cheddar blend is amazing, but sometimes you want a change.

If you need a vegetarian adaptation, try using vegetable stock instead of milk when making the how to make Mornay sauce for mac and cheese —it adds serious depth.

For a seasonal twist, try swapping half the sharp Cheddar for smoked Gouda in the autumn. The smoky flavour is incredible.

For those trying to lighten up (good luck!), you can sub some of the elbow pasta for roasted cauliflower florets.

A Quick Word on Fuel

Yes, this 50 minute mac and cheese recipe is hearty. It's comfort food, not a diet meal! But because you made it yourself, you controlled every bit of salt and fat.

You are getting serious protein from that dairy, which keeps you feeling full and satisfied. It’s fuel for the soul, mate.

That’s the real health benefit of proper home cooking.

Go on, have another scoop. You earned it.