Mac and cheese in its modern form has been around for over 200 years. Originally credited as being from England, it came soon after to the USA, then Canada and is now loved across the world. It was a cooler day when I made this and the perfect day for comfort food like this Creamy Baked Mac and Cheese!
Admittedly, there are plenty of Mac and Cheese recipes out there. However, I have tried a number of these in my quest for the ultimate Creamy Baked Mac and Cheese and feel that I have come up with my favourite version. I would love for you to try it to let me know what you think! With a beautiful cheese sauce and crunchy baked topping, it is everything you want it to be. Perfect as a side dish or eat it as a main!
This is also simple to make. Cook and drain the pasta, make a roux with the butter, milk and flour then add the cheese. Combine with the pasta and top with the crunchy topping and into the oven and your done!
Although this is quite an easy recipe, I have some tips to make sure it is perfect!
· It is best to cook the pasta till just al dente (still slightly hard). This is because the pasta will cook further in the oven and you do not want mushy pasta!
· Coating the pasta in oil helps with two things. The pasta will not clump and stick together and the pasta will not absorb too much of the sauce and be overcooked
· Panko breadcrumbs! If you have not discovered these, then you are in for a treat. Creates a super crunchy crumb that provides a great contrast to the cheese sauce and soft pasta.
· When creating a roux, it is important to add the milk in gradually and to stir to ensure it combines. Also, it is important to take the roux off the heat before the cheese is added. This will ensure that you do not have a grainy sauce. Don’t worry if the cheese does not melt fully as it will in the oven. Just ensure it is mixed through.
· Although this dish is amazing just as it is you can try it with different additions. Jalapenos, shredded chicken, caramelised onion or bacon are some suggestions (or maybe all of them?). Add inside or on top for a loaded mac and cheese!
This will serve 4-5 as a main or 7 as a side.
Watch the below video for some easy steps for this Creamy Baked Mac and Cheese!
What to serve with the Creamy Baked Mac and cheese
A fresh garden salad is always a good choice or this dish is great as a side at a BBQ. Check out some other options to pair it with here!
Creamy Baked Mac and Cheese
Creamy, Cheesy, Crunchy!
Ingredients
- 250 grams of macaroni (elbow pasta)
- 1 tbsp of olive oil
- 3 tablespoons of unsalted butter
- 1/3 cup of plain/all purpose flour
- 2 ½ cups of milk
- ½ cup of heavy cream
- 2 cups of Gruyere cheese (see notes for other options)
- 1 cup of Mozzarella, Jarlsberg, Gouda or good melting cheese
- ¼ teaspoon of black pepper
- ½ teaspoon of salt
- 2/3 cup of panko breadcrumbs
- 2 tbsp of unsalted butter extra for topping, melted
- ¼ cup of shredded parmesan (or fully vegetation substitute)
Instructions
1. Cook Macaroni as per instructions till al dente (a minute short of the packet)
2. Drain Macaroni, place in a bowl, coat with the olive oil and let cool
3. Place a saucepan on the stove on medium heat, add the 3 tablespoons of butter and melt
4. Add the flour, stirring until it is combined and starts to bubble
5. Gradually add the milk, stirring until it is all combined
6. Once combined, add the cream and continue to mix and stir until it thickens and then add salt and pepper
7. Remove from the heat and add the cheese and stir till combined (if the cheese is not fully melted it is not an issue as it will melt when baked)
8. Add the cooled pasta to the cheese sauce, mix to combine and add a baking dish
9. Combine the breadcrumbs, melted butter and parmesan in a bowl and then spread evenly over the top
10. Cook uncovered for approximately 20 to 25 minutes and lightly golden
Notes
1. Cheese- This is my favourite combination but you could use any combination of good melting cheeses. I generally avoid more aged cheese and they often will not melt as well or may become a little granny. You could also try any combination of Mozzarella, cheddar, Colby, Gouda etc. The parmesan is great for the top as you only need a small amount to gain flavour and you retain the crunch of the breadcrumbs
2. Panko breadcrumbs are bigger than normal breadcrumbs and crisp up very well. You can use normal breadcrumbs as a substitute but Panko are better for this!
3. Preparing ahead. This can be easily made ahead. The best option is to follow all of the steps except for cooking in to the oven. Refrigerate and then cook when ready.
4. This can be frozen. If reheating, thaw out and then bake as per recipe.
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 559Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 113mgSodium: 739mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 26g
If you like it, please share or let me know what you think!
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