Baked macaroni cheese combines a roux-based sauce with cheddar and mozzarella under a browned top. Cook the pasta al dente before baking so it keeps its shape.
Remove the sauce from direct heat before stirring in the cheese, as the published card instructs; this helps keep the sauce smooth.
Baked Creamy Macaroni Cheese
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Baked macaroni cheese combines a roux-based sauce with cheddar and mozzarella under a browned top. Cook the pasta al dente before baking so it keeps its shape.
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup gruyère or gouda cheese, shredded (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional, for topping)
Instructions
- Boil a large pot of salted water and cook macaroni until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk and heavy cream. Simmer until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in shredded cheeses until melted. Add salt, pepper, garlic powder, and onion powder to taste.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Transfer to a greased 9×13-inch baking dish or foil tray and smooth the top.
- Sprinkle additional cheddar cheese (and paprika if using) on top.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden and bubbly.
- Let rest 5-10 minutes before serving to allow the sauce to set.
Notes
- Remove the sauce from direct heat before stirring in the cheese, as the published card instructs; this helps keep the sauce smooth.
- Shred the listed cheeses before making the sauce. Measure the milk and cream so they can be whisked in gradually without leaving the pan unattended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Why This Recipe Works
- A roux gives the milk and cream sauce body.
- Al dente pasta holds its shape through the oven stage.
- The short resting time helps the sauce settle before serving.
Preparation Notes
Shred the listed cheeses before making the sauce. Measure the milk and cream so they can be whisked in gradually without leaving the pan unattended.
Variations and Serving
Use only the cheese options already listed in the card, with halal-suitable cheese verified where required. Pair with a crisp vegetable salad to contrast with the creamy sauce.
Storage and Reheating
Refrigerate promptly in a covered container. Reheat portions gently until thoroughly hot, keeping them covered to limit drying at the edges.
Frequently Asked Questions
Should the macaroni be fully soft before baking?
No. The card calls for al dente pasta.
When is the cheese added?
After removing the thickened sauce from heat.
What is the oven temperature?
375 F (190 C).
Why let it rest?
The card includes a 5-10 minute rest so the sauce can set before serving.