Mac and cheese is a comfort food favorite, and this creamy baked version takes the classic dish to a whole new level. With a rich, velvety cheese sauce made from Velveeta and sharp cheddar, this recipe is sure to please your family or guests. Baked to perfection, it has a golden, bubbly top that enhances the indulgence of this creamy treat.
Ingredients:
1 lb. dry elbow macaroni pasta
½ cup salted butter
½ cup all-purpose flour
2 cups milk, room temperature (2% or whole milk)
2 cups half-and-half, room temperature
1 teaspoon Worcestershire sauce
12 oz Velveeta cheese, cubed, room temperature
3 cups sharp cheddar cheese, grated, divided (room temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
Instructions:
Preheat Oven:
Preheat your oven to 325°F. Grease a 9 x 13-inch baking dish and set it aside.
Cook the Pasta:
Boil a large pot of salted water and cook the elbow macaroni 1 minute less than the package suggests for al dente (about 8 minutes). Drain and toss the pasta with a drizzle of olive oil to prevent sticking.
Make the Cheese Sauce:
In a large Dutch oven over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to make a roux. Gradually whisk in the milk and half-and-half. Continue whisking and bring the mixture to a boil, then remove it from the heat.
Add Cheese:
Whisk in Worcestershire sauce, followed by Velveeta and 1 ½ cups of grated cheddar cheese. Stir until the cheeses are completely melted and the sauce is smooth. Add the salt, dry mustard, pepper, and a pinch of nutmeg. Stir in the cooked pasta until evenly coated.
Assemble and Bake:
Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
Bake:
Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
Optional Broil:
For a crispy, browned top, broil the mac and cheese for 2-5 minutes, watching closely to prevent burning.
Serve:
Let the dish cool slightly before serving, and enjoy the creamy, cheesy goodness!
Serving and Storage Tips
Serving:
For the best experience, serve the mac and cheese warm, straight from the oven. Pair it with a fresh salad, roasted vegetables, or protein like grilled chicken or barbecue ribs for a complete meal. Garnish with freshly chopped parsley or a sprinkle of paprika for extra flavor and presentation.
Storage:
Allow leftovers to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days.
Reheating:
To maintain creaminess, reheat on the stovetop over low heat, stirring in a splash of milk if needed. For oven reheating, cover with foil and bake at 325°F for 15-20 minutes until heated through. Avoid microwaving in large portions, as it can cause uneven heating and dryness.
Freezing:
For longer storage, freeze mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Variations
Extra Creamy Mac and Cheese: Add an additional ½ cup of half-and-half and ½ cup of sour cream or cream cheese for an ultra-rich and creamy texture.
Four-Cheese Blend: Swap out some of the cheddar for a mix of Monterey Jack, Gouda, and Parmesan to enhance the flavor profile.
Spicy Kick: Stir in ½ teaspoon of cayenne pepper or add diced jalapeños to give the dish a spicy twist. A drizzle of hot sauce also works well.
Bacon Lover’s Mac and Cheese: Mix in 1 cup of crispy, crumbled bacon before baking for a smoky, savory bite.
Buffalo Mac and Cheese: Add ½ cup of buffalo sauce to the cheese mixture and top with crumbled blue cheese for a bold, tangy variation.
Garlic and Herb Mac and Cheese: Sauté 2 minced garlic cloves in butter before adding the flour. Mix in fresh herbs like thyme or rosemary for added depth.
Veggie-Packed Mac and Cheese: Stir in steamed broccoli, roasted red peppers, or sautéed mushrooms for a nutritious twist.
Meaty Mac and Cheese: Mix in cooked shredded chicken, ground beef, or pulled pork to turn this side dish into a hearty main course.
Gluten-Free Option: Use gluten-free pasta and replace the flour with a gluten-free alternative like cornstarch or a 1:1 gluten-free flour blend.
Crispy Topping: Sprinkle a mixture of buttered panko breadcrumbs and Parmesan cheese on top before baking for a crunchy texture.
FAQs
1. Can I make this mac and cheese ahead of time?
Yes, you can assemble it up to a day in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes before placing it in the oven.
2. How do I keep baked mac and cheese from drying out?
To prevent dryness, don’t overbake, and add a splash of milk or extra cheese sauce before reheating. Covering with foil while baking also helps retain moisture.
3. Can I use pre-shredded cheese instead of freshly grated cheese?
It’s best to use freshly grated cheese, as pre-shredded cheese contains anti-caking agents that can affect the creaminess and meltability.
4. What’s the best pasta shape for mac and cheese?
Elbow macaroni is the classic choice, but you can also use shells, cavatappi, or rotini, as they hold onto the cheese sauce well.
5. Can I freeze baked mac and cheese?
Yes, let it cool completely before freezing in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
6. How can I make mac and cheese more flavorful?
Add a dash of hot sauce, smoked paprika, garlic powder, or Dijon mustard to enhance the taste. A mix of different cheeses can also boost flavor.
7. What can I substitute for Velveeta cheese?
For a similar creamy texture, use cream cheese, heavy cream, or extra sharp cheddar with a bit of evaporated milk.
8. How do I get a crispy topping on mac and cheese?
Sprinkle buttered panko breadcrumbs, crushed crackers, or Parmesan cheese over the top before baking. Broil for a few minutes for extra crispiness.
9. Can I make this recipe without an oven?
Yes, simply prepare the mac and cheese on the stovetop and serve immediately without baking. It will still be creamy and delicious.
10. What proteins pair well with mac and cheese?
Grilled chicken, pulled pork, crispy bacon, or even spicy sausage are excellent additions to turn mac and cheese into a heartier meal.
This creamy baked mac and cheese is the ultimate comfort food, perfect for family dinners or gatherings. The creamy cheese sauce and gooey melted cheddar create a flavor that’s hard to resist. With a simple preparation and baking process, you can enjoy a homemade mac and cheese that’s as delicious as it is satisfying.
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Creamy Baked Mac and Cheese
Description
Mac and cheese is a comfort food favorite, and this creamy baked version takes the classic dish to a whole new level. With a rich, velvety cheese sauce made from Velveeta and sharp cheddar, this recipe is sure to please your family or guests. Baked to perfection, it has a golden, bubbly top that enhances the indulgence of this creamy treat.
Ingredients
1 lb. dry elbow macaroni pasta
½ cup salted butter
½ cup all-purpose flour
2 cups milk, room temperature (2% or whole milk)
2 cups half-and-half, room temperature
1 teaspoon Worcestershire sauce
12 oz Velveeta cheese, cubed, room temperature
3 cups sharp cheddar cheese, grated, divided (room temperature)
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
Pinch of nutmeg
Instructions
Preheat Oven:
Preheat your oven to 325°F. Grease a 9 x 13-inch baking dish and set it aside.
Cook the Pasta:
Boil a large pot of salted water and cook the elbow macaroni 1 minute less than the package suggests for al dente (about 8 minutes). Drain and toss the pasta with a drizzle of olive oil to prevent sticking.
Make the Cheese Sauce:
In a large Dutch oven over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to make a roux. Gradually whisk in the milk and half-and-half. Continue whisking and bring the mixture to a boil, then remove it from the heat.
Add Cheese:
Whisk in Worcestershire sauce, followed by Velveeta and 1 ½ cups of grated cheddar cheese. Stir until the cheeses are completely melted and the sauce is smooth. Add the salt, dry mustard, pepper, and a pinch of nutmeg. Stir in the cooked pasta until evenly coated.
Assemble and Bake:
Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 ½ cups of grated cheddar cheese on top.
Bake:
Bake for 15 minutes, or until the cheese on top is melted and the sauce is bubbly.
Optional Broil:
For a crispy, browned top, broil the mac and cheese for 2-5 minutes, watching closely to prevent burning.
Serve:
Let the dish cool slightly before serving, and enjoy the creamy, cheesy goodness!
Notes
Serving:
For the best experience, serve the mac and cheese warm, straight from the oven. Pair it with a fresh salad, roasted vegetables, or protein like grilled chicken or barbecue ribs for a complete meal. Garnish with freshly chopped parsley or a sprinkle of paprika for extra flavor and presentation.
Storage:
Allow leftovers to cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days.
Reheating:
To maintain creaminess, reheat on the stovetop over low heat, stirring in a splash of milk if needed. For oven reheating, cover with foil and bake at 325°F for 15-20 minutes until heated through. Avoid microwaving in large portions, as it can cause uneven heating and dryness.
Freezing:
For longer storage, freeze mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
