Baked Mac and Cheese | Kitchenstagram

Indulge in the unrivalled delight of the finest baked Mac and Cheese that tantalizes the taste buds with its heavenly blend of flavours. Picture this: a luscious creamy cheese sauce embracing perfectly cooked macaroni, crowned with a golden, buttery breadcrumb topping. This masterpiece of comfort cuisine embodies the epitome of indulgence.

Crafted with care and passion, this Mac and Cheese recipe transcends the ordinary, offering a symphony of textures and tastes that leaves a lasting impression. The homemade cheese sauce, rich with gooey goodness and kissed with buttery notes, elevates this dish to gourmet status. No more settling for lacklustre boxed versions- this is the real deal, where every bite is a revelation.

But what truly sets this recipe apart is its attention to detail. The macaroni is cooked to perfection, with just the right amount of bite, ensuring that each forkful delivers pure satisfaction. And lets not forget the piece de resistance- the crunchy, buttery topping that adds a delightful contrast of textures to every mouthful.

Gatherings and occasions alike are elevated by the presence of this iconic Mac and Cheese. Its reputation precedes it, earning it a well-deserved place as the star of the show. Whether its a cozy family dinner or a festive gathering, this dish never fails to leave a lasting impression.

What is Roux?

A roux is fundamental component in cooking, comprising a cooked blend of flour and fat, typically butter. In the context of classic mac and cheese recipes, the roux serves as a crucial thickening agent for the sauce. It facilitates a smooth integration of cheese into the sauce preventing clumping and ensuring a velvety texture. Wile alternative methods exist for crafting cheese sauce, incorporating a roux guarantees the creamiest, most indulgent results for your mc and cheese, elevating its taste and texture.

Best pasta for Mac and Cheese:

For the creamiest mac and cheese, opt for macaroni, or any short pasta like penne, twirl, ziti, farfalle or cavatappi. Their shapes trap he cheesy goodness perfectly.

Best cheese for Mac and Cheese:

When it comes to crafting the perfect homemade mac and cheese, cheese selection is paramount. While the recipe might specify certain varieties like extra sharp orange cheddar, sharp white cheddar, mozzarella and parmesan, the beauty lies in its adaptability. You can easily swap those out with whatever cheese you have on hand, as long as it melts well.

Experimentation is encouraged to elevate your mac and cheese game. Dive into the realm of aged and flavoured cheeses to add depth and complexity to your dish.

  • Mozzarella cheese: Mozzarella, beloved for its creamy texture and subtle flavour, provides that irresistible cheese pull.

  • Sharp Cheddar: A high quality sharp or extra sharp cheddar is recommended as it provides the main seasoning for the dish, imparting that signature cheesy flavour.

  • Parmesan cheese: Aged parmesan adds a salty, nutty, umami flavour that enhances the taste of the cheddar and elevates the overall dish.

  • Swiss cheese: Swiss cheese brings a creamy texture and a hint of nuttiness perfect for melting and browning atop your mac and cheese.

  • Gruyère cheese: Consider cheese like Gruyère, a swiss variety with a rich, nutty taste that melts beautifully.

  • Gouda cheese: loved for its rich, nutty flavour with a hint of sweetness, Gouda pairs beautifully with savory dishes, adding a layer of umami richness to your mac and cheese.

Ingredients for Mac and Cheese:

Mac and Cheese. A beloved comfort food, owes its creamy, cheesy goodness to a careful selection of ingredients. While it may seem simple, each component plays a crucial role in achieving that perfect balance of flavour and texture.

  • Pasta: Pasta serves as the foundation of this classic dish. While elbow macaroni is the traditional choice, other pasta varieties like cavatappi, penne or farfalle can be easily substituted, offering a different mouthfeel with each variation.

  • Butter: Butter, an essential ingredient in the creation of roux, lends richness and depth to the cheese sauce. Whether you opt for salted or unsalted butter, its presence is indispensable for achieving that indulgent creaminess.

  • All-purpose flour: All-purpose flour acts as a thickening agent in the roux, helping to create a velvety smooth sauce that coats the pasta evenly.

  • Milk: The choice of dairy is where customisation truly shines. Whether its 2% milk, whole milk, half and half or cream, each option offers a different level of richness. Higher fat content yield a creamier texture, enhancing the overall decadence of the dish.

  • Seasonings: To elevate flavour profile of mac and cheese, spices such as freshly grated nutmeg and black pepper is added. Freshly grated nutmeg adds a subtle warmth, while black pepper provides a hint of heat. Smoked paprika lends a subtle smokiness, enhancing the depth of flavour.

  • Dijon mustard: Dijon mustard adds a unique tanginess that complements the sharpness of cheddar without overpowering the dish.

  • Honey: Honey adds subtle sweetness and complements the cheese sauce beautifully.

  • Onion: For added depth of flavour, a touch of onion is included, imparting savory notes that meld seamlessly with the cheese sauce.

  • Bread crumbs: For added texture and crispy topping, breadcrumbs are sprinkled over the macaroni and cheese before baking. These breadcrumbs can be store-bought or Homemade, providing a satisfying crunch with every bite.

  • Cheese: Cheese is the star ingredient that gives macaroni and cheese its signature flavour. Medium to sharp cheddar cheese is recommended for its robust taste, while aged Parmesan cheese adds a nutty umami depth. Mozzarella cheese contributes a subtle flavour and unparalleled stretchiness, ensuring the perfect cheese pull. Shredding the cheese from a block ensures a smooth sauce without any unwanted additives or stabilizers, preventing the sauce from becoming grainy.

What to serve with Baked Mac and Cheese:

Baked Mac and Cheese pairs wonderfully with a variety of dishes, complementing their flavour without overpowering them. Consider serving it alongside,

Storage Tips:

  • Refrigeration: To store Mac and Cheese, refrigerate leftovers in an airtight container for 3-4 days.

  • Reheating: For reheating, add a splash of milk or cream, sprinkle with breadcrumbs and heat in the microwave or stovetop, stirring occasionally.

  • Freezing: To freeze, cool completely, then transfer to a freezer-safe bag, removing excess air. Label with date and freeze for up to six months. Thaw in the fridge overnight before reheating as usual.

Can I make Mac and Cheese ahead of time?

Certainly! You can prepare Mac and Cheese ahead of time by assembling it up to the point of baking and storing it in a sealed container or box in the refrigerator for 3-4 days. If you plan to bake it, keep the breadcrumbs wrapped separately to maintain their crunchiness. When ready to enjoy, simply defrost, add breadcrumbs if baking and either bake according to the recipe or reheat on the stovetop or in the microwave. Add a splash of milk as needed to revive the creamy texture.

Ingredients

For toasted Bread crumbs:

For Macaroni:

  • 500 ml Whole milk

  • 1 tbsp Salt

  • 450 gm Elbow Macaroni

For Sauce:

  • 120 gm Butter

  • 2 tbsp All-purpose flour

  • 1 litre Whole milk

  • 1/4 tsp Nutmeg (grated)

  • 1 tsp Dijon mustard

  • 1 tsp Smoked Paprika

  • 1 tsp Black pepper powder

  • 1 tbsp Honey

  • Salt to taste

  • 1/2 cup White Cheddar Cheese

  • 1 cup Orange Cheddar Cheese

  • 1 cup Mozzarella Cheese

  • 1 cup Parmesan Cheese

  • 2 tbsp Fresh parsley finely chopped

Preparation

For toasted Bread crumbs:

  • Step 1: Melt butter in a frying pan, add sliced onion and fry until golden.
  • Step 2: Then add Italian seasoning and bread crumbs, cook until the breadcrumbs are light golden brown. Keep aside.

For Macaroni:

  • Step 3: Add milk and salt in a sauce pan, let it come to a boil. Then add macaroni and cook per packet instruction but about 1 minute less than the full cook time so its al dente. Keep aside.

For Sauce:

  • Step 4: In a large sauce pot, melt butter over medium heat. Add flour and cook, stirring constantly for 1 minutes, until the raw smell is gone.
  • Step 5: Then add milk and mix to dissolve everything properly, until lump free.
  • Step 6:  Then add grated nutmeg, dijon mustard, smoked paprika, black pepper powder, honey and salt to taste.
  • Step 7: Cook, stirring continuously until thickened a bit. Then turn off the heat and add all the cheese, mix well.

Assembling for baking:

  • Step 8: Pour the cooked macaroni along with the milk in the sauce. Stir quickly.
  • Step 9: Then pour back in the baking dish and sprinkle with the cheese mixture.
  • Step 10: Bake at a pre heated oven @200°C for 25-30 minutes.
  • Step 11: Serve with a sprinkle of toasted breadcrumbs and fresh parsley. Enjoy!!

Pro tips:

  • Opt for freshly grated cheese instead of pre-shredded varieties. pre-shredded cheese often contains anti-caking agents, which can lead to grainy texture in your sauce. Grate your cheese just before using it for the creamiest result.

  • Avoid overcooked, bloated pasta by cooking it to just shy of al dente. Remember, the pasta will continue to cook in the cheese sauce in the oven, so slightly undercooking it initially ensures it remains perfectly tender.

  • To achieve smooth sauce without any pesky lumps, stir constantly while slowly pouring in the milk. If lump persist, switch to whisk to ensure a silky-smooth consistency.

  • For a luxuriously creamy mac and cheese, ensure you have plenty of sauce. Thi sprevents the dish from drying out and ensures every bite is rich and indulgent.

  • You can make ahead this dish and then refrigerate or freeze the pasta. Simply bake it on the day of serving for a convenient and delicious meal.

  • While this mac and cheese is delightful as is, don’t hesitate to get creative with add-ins. Whether its shredded chicken, sautéed veggies, crispy bacon etc.

  • Cook the entire sauce on a low flame in a thick-bottomed pan to prevent scorching and burning. Use chilled or cold milk to avoid lumps and stir frequently with a whisk. If the sauce becomes too thick, simply thin it out with a bit of milk.

  • When adding shredded cheese to the sauce, keep the pan off the heat to prevent the cheese from clumping.

     

About Me

DEBJANI MONDAL

Hi there

Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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