Ingredients
- Macaroni Pasta: 1 pound elbow macaroni, the classic choice for its shape which perfectly captures all that delicious cheese sauce.
- Unsalted Butter: 1/2 cup (1 stick), crucial for creating a rich roux that forms the base of our creamy cheese sauce.
- All-Purpose Flour: 1/2 cup, used to thicken the butter and milk into a smooth, velvety sauce.
- Whole Milk: 4 cups, the liquid base of the cheese sauce, providing richness and creaminess.
- Heavy Cream: 1 cup, adds an extra layer of luxuriousness and richness to the sauce.
- Sharp Cheddar Cheese: 8 ounces, shredded. The star of the show, providing that classic mac and cheese flavor with a good sharpness to cut through the richness.
- Mozzarella Cheese: 8 ounces, shredded. Melts beautifully and stretches wonderfully, contributing to the gooey texture.
- Parmesan Cheese: 4 ounces, grated. Adds a salty, nutty, and savory depth of flavor to the cheese blend.
- Salt: 1 teaspoon, enhances the flavors and balances the richness.
- Black Pepper: 1/2 teaspoon, freshly ground, adds a subtle warmth and spice.
- Nutmeg: 1/4 teaspoon, ground. A secret ingredient that adds a hint of warm, aromatic complexity to the cheese sauce.
- Breadcrumbs: 1/2 cup, panko breadcrumbs recommended for extra crunch. Provides a delightful textural contrast on top.
- Paprika: 1 teaspoon, optional, for sprinkling on top, adding a touch of color and a mild smoky flavor.
Instructions
- Preheat Your Oven and Prepare the Baking Dish: Start by preheating your oven to 375°F (190°C). While the oven is heating, grease a 9×13 inch baking dish. This prevents the macaroni and cheese from sticking and ensures easy serving later. Using a glass or ceramic dish works wonderfully for even heat distribution.
- Cook the Macaroni to Al Dente: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but slightly less than al dente – about 1-2 minutes less. The pasta will continue to cook in the oven, so undercooking it slightly prevents it from becoming mushy. Drain the macaroni thoroughly and set aside. Rinsing is not necessary for baked mac and cheese, as we want some of the starch to help the sauce cling to the pasta.
- Make the Roux for the Cheese Sauce: In a large saucepan or Dutch oven over medium heat, melt the butter completely. Once melted, add the all-purpose flour to the melted butter. Whisk constantly and vigorously for about 1-2 minutes. This mixture is called a roux, and cooking it for a short time removes the raw flour taste and creates a base for a smooth, lump-free sauce. The roux should become slightly fragrant and pale golden.
- Gradually Add Milk and Heavy Cream: Slowly pour in the whole milk, about 1 cup at a time, whisking continuously after each addition to ensure the roux and milk are fully combined and smooth. Continue whisking until the mixture begins to thicken slightly. Then, pour in the heavy cream and whisk again until incorporated. The sauce should be starting to thicken and become creamy.
- Simmer and Thicken the Sauce: Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, stirring occasionally. This allows the sauce to thicken further and for the flavors to meld together. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer for a few more minutes, stirring frequently. If it becomes too thick, you can add a splash more milk to thin it out slightly.
- Incorporate the Cheese – Low and Slow: Remove the saucepan from the heat. This is crucial to prevent the cheese from becoming grainy. Add the shredded sharp cheddar cheese, mozzarella cheese, and grated Parmesan cheese to the sauce, one handful at a time, stirring constantly until each addition is completely melted and smooth before adding more. Stir until all the cheese is melted and the sauce is incredibly smooth, creamy, and cheesy.
- Season the Cheese Sauce: Season the cheese sauce with salt, black pepper, and ground nutmeg. Start with the suggested amounts and then taste and adjust seasoning as needed. A pinch more salt or pepper can really enhance the flavors. The nutmeg adds a subtle warmth that complements the cheese beautifully.
- Combine Pasta and Cheese Sauce: Add the cooked and drained macaroni to the cheese sauce in the saucepan. Stir gently but thoroughly to ensure that all the macaroni is evenly coated with the luscious cheese sauce. Make sure no pasta is clumped together and every piece is enveloped in cheesy goodness.
- Transfer to Baking Dish and Top: Pour the cheesy macaroni mixture into the prepared greased baking dish, spreading it evenly. In a small bowl, combine the breadcrumbs and paprika (if using). Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. The breadcrumbs will create a golden, crispy crust during baking.
- Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the macaroni and cheese is heated through, bubbly around the edges, and the breadcrumb topping is golden brown and crispy. The cheese sauce should be melted and gooey, and the whole dish should be piping hot.
- Rest Before Serving: Remove the baked macaroni and cheese from the oven and let it rest for about 5-10 minutes before serving. This allows the sauce to set up slightly and prevents it from being too runny when serving. It also makes it easier to portion and serve.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g