Baked Mac and Cheese Recipe

Scooping baked mac and cheese from a pan full.

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Baked Mac and Cheese Recipe

Baked Mac and Cheese is a creamy, cheesy side with a smooth homemade cheese sauce and a golden baked top, perfect for holidays and potlucks.

Servings:

Author: Kristyn Merkley

Ingredients

¼ cup butter
¼ all-purpose flour
4 cups milk
1 ½ teaspoons garlic salt
1 teaspoon dry mustard
½ teaspoon black pepper
1 (16-ounce) package elbow macaroni

Cheese:

2 cups shredded white Cheddar cheese
2 cups shredded mild cheddar cheese
1 cup shredded mozzarella cheese

Instructions

Preheat the oven to 350°F and lightly grease your 9×13 baking dish.
In a large pot of lightly salted water, bring to a boil. Add macaroni and cook until just al dente, 8 - 10 minutes. Drain well.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 full minute, whisking constantly.
Slowly whisk in the milk, garlic salt, dry mustard, and pepper. Continue cooking, stirring often, until the mixture bubbles and thickens.
Remove the mixture from the heat and stir the shredded Cheddar and the American cheese into the hot milk mixture until completely melted and smooth. The sauce should be a little thick.
Mix the cooked macaroni and cheese sauce directly in your 9×13 dish. Spread evenly. Cover with foil.
Bake for 20 minutes, uncover foil and bake for an additional 10-15 minutes, or until bubbly around the edges and lightly golden on top.
Let cool for at least 5 minutes before serving so the sauce can set up.

Notes

Recipe Tips.

Cook pasta just to al dente, it will finish cooking in the oven.
Whisk the roux constantly for the full minute so it cooks off the raw flour taste.
Add milk slowly while whisking to prevent lumps.
Use freshly shredded cheese if you can, it melts smoother than pre-shredded.
Let it sit 5 to 10 minutes after baking so it thickens slightly for easier serving.

Store. Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 350°F until hot, or microwave portions with a splash of milk to loosen the sauce.

Freeze. Freeze in a freezer-safe container for up to 2 months. Texture may be slightly less creamy after thawing, but still tasty. Thaw overnight in the refrigerator, then reheat covered until warmed through.

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