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Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

HOW TO MAKE MAC AND CHEESE

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, we’ll break it down and take it step by step!

  • Boil the pasta, drain.
  • Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
  • Cook the sauce until it’s nice and thick.
  • Add in shredded cheeses, stir well.
  • Combine cheese sauce with cooked pasta.
  • Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
  • Top with the rest of the mac and cheese, top with more shredded cheese.
  • Bake and prepare to thoroughly enjoy!

COOKING TIPS FOR BAKED MAC AND CHEESE

  • Boiling the pasta – cook the pasta less than you normally would.  I like to boil my elbow pasta for between 4 and 5 minutes.  The pasta will continue to cook in the oven, and you don’t want it to get mushy.
  • Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones.  I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
  • The cheeses – use your favorites!  Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.  Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.  There are plenty of reader comments down below the recipe that talk about the cheeses they used!
  • Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags.  But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.

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