Description
This Creamy Baked Macaroni and Cheese recipe delivers a rich, velvety cheese sauce combined with perfectly cooked elbow macaroni, baked to golden bubbly perfection. It’s a classic comfort food favorite featuring a blend of medium and extra sharp cheddar cheeses that create an irresistibly smooth and savory dish ideal for family dinners or gatherings.
Ingredients
Scale
Macaroni
- 16 ounces elbow macaroni
Cheese Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups 2% milk
- 8 ounces medium cheddar cheese, shredded
- 8 ounces extra sharp cheddar cheese, shredded (divided)
Instructions
- Preheat and cook pasta: Preheat your oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil, then add the elbow macaroni and cook for 8-9 minutes until al dente. Drain the pasta and set it aside.
- Make cheese sauce: In a large pot, melt butter over medium heat. Whisk in the all-purpose flour along with white pepper, salt, and cayenne pepper, stirring constantly until the mixture is smooth and bubbling, about 2-3 minutes. Gradually whisk in the 2% milk, adding it half a cup at a time, ensuring there are no lumps, until the sauce is thickened and creamy.
- Add cheese: Stir in the shredded medium cheddar cheese and half of the shredded extra sharp cheddar cheese. Continue stirring until the cheeses have fully melted into the sauce, creating a smooth, creamy texture. Then fold in the cooked macaroni until evenly coated with the cheese sauce.
- Bake: Pour the macaroni and cheese mixture into a greased 3-quart baking dish. Sprinkle the remaining extra sharp cheddar cheese evenly on top. Bake in the preheated oven for 30 minutes or until the top is golden brown and the sauce is bubbling around the edges. Remove from oven and let it cool slightly before serving.
Notes
- For a crunchier topping, sprinkle some breadcrumbs before adding the final layer of cheese.
- Use freshly shredded cheese for the best melting quality and flavor.
- Adjust cayenne pepper to taste for a milder or spicier kick.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat baked macaroni and cheese covered with foil to prevent drying out.
