Description
Comfort meets culinary magic in this irresistible Creamy Baked Mac and Cheese, blending rich cheddar and smooth gruyère for an unforgettable pasta experience. Crispy breadcrumb topping and golden-brown edges invite you to savor each cheesy, indulgent bite.
Ingredients
Scale
Pasta:
- 450 g (16 oz) elbow macaroni
- 225 g (8 oz) shell pasta
Cheese Blend:
- 225 g (8 oz) sharp cheddar cheese, shredded
- 225 g (8 oz) gruyère cheese, shredded
- 115 g (4 oz) parmesan cheese, grated
- 115 g (4 oz) monterey jack cheese, shredded
Creamy Base and Seasonings:
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 60 g (4 tbsp) unsalted butter
- 30 g (1/4 cup) all-purpose flour
- 2 large eggs
- 5 g (1 tsp) salt
- 3 g (1 tsp) black pepper
- 2 g (1/2 tsp) garlic powder
- 2 g (1/2 tsp) mustard powder
- Optional: 60 g (1/2 cup) breadcrumbs for topping
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to prevent sticking.
- Cook elbow macaroni and shell pasta in heavily salted boiling water until al dente, approximately 7-8 minutes, then drain and set aside.
- In a large saucepan, melt butter over medium heat until it becomes frothy and golden, creating a rich base for the cheese sauce.
- Whisk flour into the melted butter, creating a smooth roux, and cook for 2-3 minutes to eliminate raw flour taste.
- Gradually pour milk and heavy cream into the roux, whisking continuously to prevent lumps and create a silky smooth sauce.
- Temper the eggs by slowly adding a small amount of hot cream mixture while whisking vigorously to prevent curdling.
- Incorporate the tempered eggs back into the sauce, stirring constantly to maintain a creamy consistency.
- Add salt, black pepper, garlic powder, and mustard powder to enhance the sauce’s depth of flavor.
- Gradually fold in shredded sharp cheddar, gruyère, monterey jack, and grated parmesan cheeses until completely melted and integrated.
- Combine the cheese sauce with cooked pasta, ensuring every pasta piece is evenly coated and luxuriously creamy.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly to create a uniform layer.
- Optional: Sprinkle breadcrumbs over the top for a crispy, golden-brown crust.
- Bake in the preheated oven for 25-30 minutes until the top is golden and the edges are bubbling.
- Remove from the oven and let rest for 10 minutes to allow the sauce to set and flavors to meld before serving.
Notes
- Select high-quality, aged cheeses for deeper, more complex flavor profiles that elevate the mac and cheese beyond basic recipes.
- Consider reducing heavy cream by half and substituting with whole milk for a lighter, less calorie-dense version without sacrificing creaminess.
- Experiment with gluten-free flour blends and gluten-free pasta to make this dish suitable for those with wheat sensitivities or celiac disease.
- Add diced pancetta, crispy bacon bits, or roasted vegetables like cauliflower and Brussels sprouts to introduce additional texture and nutritional variety.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 588
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 140 mg