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Creamy, cheesy pasta baked to golden perfection with a crunchy breadcrumb topping. This ultimate comfort food is a family favorite, perfect for weeknight dinners or holiday gatherings.
For 8 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.
Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.
Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.
Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.
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Creamy, cheesy pasta baked to golden perfection with a crunchy breadcrumb topping. This ultimate comfort food is a family favorite, perfect for weeknight dinners or holiday gatherings.
This american recipe takes 60 minutes to prepare and yields 8 servings. At 730.85 calories per serving with 32.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 3 tbsp of melted butter. Toss until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Remove from the oven and let the baked mac and cheese rest for 10-15 minutes before serving. This allows the sauce to set and thicken further.
Stir in cooked, crumbled bacon, shredded rotisserie chicken, or pulled pork with the pasta for a heartier main course.
Mix in steamed broccoli florets, sweet peas, or caramelized onions for added flavor and nutrients.
Add 1/4 teaspoon of cayenne pepper to the sauce or mix in diced jalapeños with the pasta for some heat.
Experiment with other good melting cheeses like fontina, smoked gouda, or Monterey Jack in place of or in addition to the cheddar and Gruyère.
For a different texture, substitute the panko breadcrumbs with crushed Ritz crackers or potato chips.
The significant amount of milk and cheese in this recipe makes it a great source of calcium, which is essential for strong bones and teeth.
Dairy products like cheese and milk provide high-quality protein, necessary for muscle repair, growth, and overall body function.
The carbohydrates from the pasta serve as a primary source of energy, helping to fuel your body and brain throughout the day.
One serving of this recipe contains approximately 650-750 calories, depending on the specific brands of cheese and milk used. It is a rich and indulgent dish best enjoyed as a comfort meal.
Baked Mac and Cheese is a calorie-dense comfort food that is high in saturated fat and sodium. While it provides calcium and protein from the dairy, it should be eaten in moderation as part of a balanced diet. It is not considered a health food.
Yes. You can assemble the entire dish (without the breadcrumb topping), cover it tightly, and refrigerate for up to 2 days. When ready to bake, add the topping and bake for 40-45 minutes, or until hot and bubbly.
A grainy sauce is usually caused by two things: overheating the cheese, which causes the proteins to curdle, or using pre-shredded cheese, which contains starches that prevent smooth melting. Always remove the sauce from the heat before adding freshly shredded cheese.
Absolutely! While elbow macaroni is classic, any short pasta with ridges or nooks to hold the sauce will work well. Try shells, cavatappi, penne, or rotini.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving in an oven-safe dish, add a splash of milk to restore creaminess, cover with foil, and bake at 350°F (175°C) for 15-20 minutes. You can also microwave it in short intervals, stirring in between.