Cheesy Heaven Baked Macaroni

Comfort food does not get more classic than a bubbling tray of baked macaroni and cheese fresh from the oven This Cheesy Heaven Baked Macaroni and Cheese recipe has seen birthdays lazy Sundays and cozy holiday dinners in our house with its melt in your mouth texture and gorgeously cheesy flavor

When I first made this for a family potluck it disappeared before anything else Nothing brings everyone to the table faster than the promise of homemade mac and cheese

Ingredients

• Elbow macaroni: It holds sauce in every curve Choose a brand with sturdy pasta for best texture
• Sharp cheddar cheese: The star for tangy bold cheese flavor Always use freshly grated for the smoothest melt
• Mozzarella cheese: Creates a stretchy gooey cheese pull that kids love Opt for a low moisture block mozzarella
• Parmesan cheese: Adds a salty nutty kick Grate yourself for freshness and best taste
• Unsalted butter: Gives a rich creamy base Choose high quality for the best flavor in your roux
• All-purpose flour: Needed to thicken the sauce Look for unbleached for a cleaner flavor
• Whole milk: Makes the sauce extra velvety Fresh milk is always best
• Garlic powder and onion powder: Add savory depth Use fresh spices for the most flavor
• Dijon mustard: Enhances the cheese flavor Use real Dijon from France if possible
• Salt and black pepper: Adjust for seasoning Grind pepper for sharpness
• Breadcrumbs: For the crispy topping Go for panko or make your own from day-old bread
• Olive oil: Ensures the topping crisps Don’t skip this step a fragrant extra virgin oil shines
• Paprika: For a hint of smoky color Use mild sweet paprika to finish

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water bring to a rolling boil and add plenty of salt Add the elbow macaroni and cook only until just al dente This keeps the noodles from becoming too soft while baking Drain the pasta and set aside without rinsing as a little starch helps the sauce cling

Prepare the Cheese Sauce:

In a large heavy saucepan melt the unsalted butter over medium heat When it is completely melted and foaming sprinkle in the flour Whisk constantly for about two minutes letting it bubble and turn lightly golden This step removes any raw flour taste

Gradually Add the Milk:

Stream the milk in slowly whisking constantly so it stays smooth Increase the heat to medium high and keep whisking until the mixture thickens to a creamy consistency This can take about four minutes You know it is ready when it coats the back of a spoon

Add Cheeses and Spices:

Take the saucepan off the heat Stir in garlic powder onion powder Dijon mustard and season to taste with salt and black pepper Add the cheddar mozzarella and Parmesan a handful at a time Stir until melted after each addition The sauce should be ultra creamy with no lumps

Combine Pasta and Sauce:

Place the drained macaroni in a large bowl Pour the cheesy sauce over the pasta Use a large spoon to gently fold together making sure every bit of pasta is bathed in the sauce

Prepare for Baking:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Lightly butter or grease a three quart baking dish Spread the macaroni and cheese evenly into the dish

Assemble the Topping:

In a small bowl combine the breadcrumbs and olive oil Stir until every breadcrumb glistens and sprinkle them evenly over the mac and cheese Dust the top with paprika for a beautiful finish

Bake to Perfection:

Slide the baking dish into the preheated oven Bake for twenty five to thirty minutes until the top is deeply golden and you see bubbling at the edges

Rest and Serve:

Remove the baking dish from the oven Let it cool for at least five minutes to help the cheese set a bit before scooping into bowls

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Sharp cheddar is always my favorite part of this dish It brings just the right bite and mingles perfectly with gooey mozzarella The best conversations with my cousins happened scooping this mac and cheese after chilly park days

Storage Tips

Baked macaroni and cheese keeps well in the refrigerator for three to four days Always let it cool before covering tightly with foil or a lid For longer storage you can freeze portions in airtight containers and reheat in the oven or microwave When reheating cover with foil to keep moisture in

Ingredient Substitutions

You can swap the cheeses based on what you have Try Gruyere for a nutty twist or use Monterey Jack for a milder flavor If you need a lighter version try two percent milk instead of whole milk or use whole wheat pasta Gluten free pasta also works just be careful not to overcook it

Serving Suggestions

This baked mac and cheese is a perfect main course for cozy evenings Serve it with simple green salads roasted vegetables or garlic bread For big gatherings set out toppings like hot sauce or sauteed onions for a gourmet bar My family loves it next to BBQ chicken or crispy fried fish

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I discovered that using a mix of cheeses is the secret to both flavor and texture in every bite A crunchy golden topping makes this recipe shine just as much as that stretchy cheese sauce

Frequently Asked Questions

→ What cheeses work best for baked macaroni?

Sharp cheddar, mozzarella, and Parmesan provide great melt, creaminess, and tang, creating a flavorful sauce and golden top.

→ How do you prevent baked macaroni from drying out?

Ensure there's enough cheese sauce to coat the pasta completely and cover the dish while baking for part of the time, if desired.

→ Can this macaroni be prepared ahead of time?

Yes, assemble in advance, refrigerate, and add the breadcrumb topping just before baking to keep it crisp.

→ What is the secret to a creamy cheese sauce?

Whisk flour and butter to form a roux, add milk slowly, and stir constantly for a smooth, thickened base before melting in cheese.

→ Which pasta shape is best for holding cheese sauce?

Elbow macaroni is ideal since its size and hollows capture and hold the creamy cheese mixture well.