Creamy Baked Macaroni and Cheese
This easy Baked Mac and Cheese recipe is the ultimate family favorite comfort food dish. Made with a sharp homemade cheese sauce, every day spices and tender elbow macaroni pasta, this Creamy Mac and Cheese is everyone's homemade macaroni and cheese favorite!
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 3 1/2 cups whole milk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper .. optional but suggested
- 2/3 cup grated Parmesan cheese
- 16 ounces extra sharp cheddar cheese, shredded .. divided
- 16 ounces elbow macaroni pasta
Instructions
- Easy! To make Baked Macaroni and Cheese, start by preheating your oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
- While you are making your cheese sauce, start a large pot of salted water to boil. Once boiling, cook your elbow macaroni pasta per your package instructions, minus 2 minutes. Once cooked, drain your pasta and set aside.
- To make your cheese sauce, add your butter to a large skillet and melt over medium high heat and once your butter is melted, add in the flour.
- Whisk together and continue whisking while your flour cooks for 1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.
- Add in spices, salt and pepper and bring to a low boil, stirring often. Once boiling, turn heat down to medium and stir in the Parmesan cheese and 3/4 of the sharp cheddar cheese and continue to stir until all of your cheese has melted.
- Pour your cooked pasta into your cheese sauce and stir to combine. Move your macaroni and cheese to your prepared baking pan, sprinkle the top of your mac and cheese with reserved cheddar cheese and bake for 25 minutes.
- Remove your baked mac and cheese from oven and let sit for 10 minutes before serving. I know waiting is hard but that molten lava cheese sauce needs time to cool a bit and set up :) Trust me, wait the 10 minutes!
Notes
Tips for Making Creamy Baked Mac and Cheese
- Don't skip the Parmesan. I'll die on this hill! Sharp cheddar gives you that classic cheese flavor, while Parmesan adds a savory bite that takes the whole sauce up a notch. If you like your mac and cheese sharp instead of bland, this is not the place to skip an ingredient.
- Undercook the pasta by one minute. The macaroni continues cooking in the oven, so drain it one minute before the package directions say it's done. This small step helps keep the noodles tender without turning them mushy.
- Shred your own cheese when possible. Pre-shredded cheese contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded cheddar is my first choice for a smooth, creamy sauce.
- Keep the heat under control. Once you add the cheese, avoid letting the sauce boil hard. Excessive heat can cause cheese sauces to become grainy or separate, so give the cheese time to melt gently.
- Stir the sauce as it thickens. Whisk the milk and chicken stock into the roux gradually to help prevent lumps. Keep stirring as the sauce heats so it thickens evenly.
- Let the casserole rest before serving. Give the baked mac and cheese about 10 minutes to settle after it comes out of the oven. It will still be warm and creamy, but easier to serve.
- Want a more golden top? Bake uncovered and keep an eye on the cheese toward the end. If you want more browning, use the broiler briefly and watch it closely so the cheese doesn't burn.