Description
This Best Homemade Baked Mac and Cheese recipe features creamy, cheesy pasta baked to golden perfection. Combining sharp cheddar and mozzarella cheeses in a rich, flavorful sauce with hints of garlic and mustard powder, it’s a comforting crowd-pleaser perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Pasta: Boil the elbow macaroni according to package instructions until al dente, then drain thoroughly and set aside.
- Make Roux: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux, which helps thicken the sauce.
- Add Milk and Seasonings: Slowly whisk in the milk, bringing the mixture to a simmer. Stir in garlic powder, mustard powder, salt, and pepper to infuse flavor into the base sauce.
- Melt Cheese: Add shredded cheddar and mozzarella to the sauce. Stir continuously until all the cheese melts and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce thoroughly, then pour everything into the prepared baking dish. Spread evenly.
- Add Topping and Bake: Sprinkle breadcrumbs over the top if using, then bake in the oven for 20-25 minutes until the top is golden and bubbly, providing a crunchy contrast to the creamy pasta.
Notes
- For a crispier topping, you can mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- Use whole milk or 2% milk for a richer sauce. Avoid skim milk to maintain creaminess.
- Feel free to add extras like cooked bacon, sautéed onions, or steamed vegetables to customize your mac and cheese.
- The dish can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
