She Strengthens

The Ultimate Baked Macaroni and Cheese Recipe

A comforting, creamy, and indulgent classic – baked macaroni and cheese is a staple in many households. But, let’s face it, it’s easy to get it wrong. Dry, clumpy, or mushy textures can quickly ruin this beloved dish. Fear not, dear readers! We’re about to share a foolproof recipe that yields a perfectly cooked, ooey-gooey, and golden-brown masterpiece.

The Secret to Success

To avoid common mistakes, we’ll undercook the pasta, rinse off excess starch, and combine it with a rich, cheesy sauce. A crunchy breadcrumb topping and a golden-brown finish will seal the deal.

Get Ready for a Mac ‘n Cheese Extravaganza!

Before we dive into the recipe, take a peek at our other mouthwatering macaroni and cheese variations:

• Classic Macaroni and Cheese: A timeless favorite with a velvety sauce.
• Stovetop Macaroni and Cheese: A quick and easy option for busy nights.
• Vegan Macaroni and Cheese: A plant-based twist for our vegan friends.

Let’s Get Cooking!

Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour 35 minutes
Active Time: 50 minutes

Ingredients

• 10 tablespoons unsalted butter (1 1/4 sticks)
• 1 cup panko breadcrumbs
• 1 medium yellow onion, diced
• 4 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup all-purpose flour
• 5 cups whole milk
• 1 pound elbow macaroni
• 5 ounces shredded sharp cheddar cheese (about 2 1/2 cups)
• 5 ounces shredded Gouda cheese (about 2 1/2 cups)
• 2 ounces finely grated Parmesan cheese (about 1 cup)

Step-by-Step Instructions

Preheat and Prep

Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F (200°C) and arrange a rack in the middle.

Create the Crunchy Topping

Melt 2 tablespoons of butter in a medium bowl, add the panko breadcrumbs, and season with salt and pepper. Mix until evenly combined and set aside.

Cook the Onion and Flour Mixture

Return the saucepan to medium heat, add the diced onion and measured salt and pepper, and cook until softened but not browned, about 6 minutes. Add the flour and whisk frequently until the mixture turns light brown in color, about 5-6 minutes.

Make the Cheesy Sauce

While whisking, slowly add the milk to the flour mixture until smooth and creamy, stopping to whisk any clumps as needed. Continue cooking, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 7 minutes. Remove from heat and set aside.

Cook the Pasta

Add the pasta to the boiling pot of water and cook until still chewy and underdone, usually a few minutes less than the package directions suggest. Drain and rinse with cold water until no longer steaming; set aside.

Combine the Pasta and Sauce

Return the milk mixture to medium heat, stir in the cheeses until melted and smooth, and add the rinsed pasta. Cook, stirring occasionally, until the pasta is heated through and steaming, about 4-5 minutes. Taste and season with salt and pepper if needed.

Assemble and Bake

Transfer the pasta mixture to a 5-quart baking dish, sprinkle with the reserved panko topping, and bake until bubbling and lightly browned on top, about 25-30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.

Enjoy your perfectly baked macaroni and cheese!