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A bubbling dish of baked mac and cheese with a golden crust.

Best way to grow with 3 Baked Mac and Cheese tips

This recipe focuses on three key tips to elevate your baked mac and cheese, ensuring a rich, creamy, and flavorful dish every time. Learn how to achieve perfect consistency and a golden-brown topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Elbow macaroni
  • 1/2 cup Butter
  • 1/2 cup All-purpose flour
  • 4 cups Milk
  • 4 cups Sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated

Equipment

  • Large saucepan
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Mixing bowls

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and cook the macaroni according to package directions until al dente; drain and set aside.
  2. In a large saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute to create a roux.
  3. Gradually whisk in milk until smooth, bring to a simmer, and cook for 2-3 minutes, stirring constantly until the sauce thickens slightly.
  4. Remove from heat, then stir in sharp cheddar and Monterey Jack cheese until melted and smooth, seasoning with salt and pepper.
  5. Add the cooked macaroni to the cheese sauce, stirring to coat evenly, then transfer the mixture to a 9x13 inch baking dish.
  6. In a small bowl, combine panko breadcrumbs and grated Parmesan cheese, then sprinkle this mixture evenly over the macaroni and cheese.
  7. Bake for 20-25 minutes, or until the top is golden brown and bubbly, then let it rest for 5-10 minutes before serving.

Notes

For an extra boost of flavor, consider adding a pinch of nutmeg to the cheese sauce. You can also experiment with different cheese combinations, such as Gruyère or smoked Gouda, for a unique twist. Ensure your roux is cooked long enough to avoid a raw flour taste, but not so long that it darkens significantly if you desire a lighter sauce.