Baked Mac and Cheese is an easy dish to make that will hit the spot every time. Growing up, mac and cheese came out of a box. And sometimes, in our house, it still does. But this Mac and Cheese recipe is everything that I had always wanted box mac and cheese to be. It takes only a bit more hands-on time than the stuff you can buy off the shelf, but it is definitely worth the effort. Read on for the recipe and common questions that come up when making mac and cheese from scratch!
What kind of cheese should I use in Baked Mac and Cheese?
This recipe calls for mild cheddar cheese. You can also use mozzarella, smoked gouda, fontina, or monterey jack cheese!
What kind of noodles should I use in Mac and Cheese?
The best kind of noodles for mac and cheese are the ones that have curves or grooves as they will hold the cheese sauce the best. We like elbow noodles but shells are also a great option. We’ve used penne too but have found that shape to be a bit larger than what our family enjoys.
The ingredients for this recipe are all pantry staples for our home. If you want a list of pantry staples to help fully stock your kitchen, check out this post here!
Why is my mac and cheese gritty or grainy?
Gritty or grainy mac and cheese is usually related to how the cheese got incorporated into the roux. Here are some things to make sure of to ensure a smooth and delicious cheese sauce.
- Make sure the roux is whisked thoroughly. Whisk the flour and milk and butter together until it is smooth and there are no lumps.
- Reduce the heat to low or turn it off before adding the cheese. Cheese that is added to liquid that is too hot can become gritty or grainy.
- Use blocks of cheese that you shred yourself. Preshredded cheese has a caking agent that can make it more difficult to melt well. We do use pre-shredded cheese often in this recipe but it always comes with the risk that the texture can go bad.
- Use the right types of cheese. Aged and dry cheeses have a harder time melting down smoothly, so make sure to go with softer cheeses like a mild cheddar or mozzarella.
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Do I need special equipment to make baked mac and cheese?
No special equipment is needed for this recipe! Below are some of the items that you see in our recipes if you are looking to buy some new kitchen gear!
How to Make Baked Mac and Cheese
Ingredients:
1 lb of elbow pasta
½ cup of flour
½ cup of butter
2 ½ cups of milk
2 ½ cups of chicken stock
Salt and Pepper to taste
2 lbs of cheese, shredded
Instructions:
Preheat the oven to 350 degrees. Boil one pound of elbow pasta to al dente according to the package directions. Don’t forget to salt the water! When done, drain the pasta and pour it into a greased 9 x 13 pan. Do not rinse the pasta! The starches that remain on the pasta will help the cheese sauce to stick well.
In a large saucepan, melt ½ cup of butter. Add ½ cup of flour and stir thoroughly on low heat until it is a smooth mixture. This is called a roux. It will help thicken the mac and cheese sauce. Then add the 2 ½ cups of chicken stock and 2 ½ cups of milk. Stir thoroughly until the mixture is incorporated, and you’re sure the roux is well dissolved. Allow it to cook on low until you can run your finger on the back of your stirring utensil, and the sauce doesn’t fill the space you made.
Keep the burner on low and add the 2 lbs of shredded cheese in increments, about a cup at a time. Mix slowly until all of the cheese has melted. Taste the sauce and season with salt and pepper to taste.
Pour the cheese mixture over the cooked elbow pasta and stir together. Bake in the 350-degree oven for 30-45 minutes, until it’s bubbly on the edge and heated through. Allow the dish to cool for ten minutes before serving and enjoy!
This is a great meal on it’s own, but is a great side dish to serve with a protein-filled main dish. Check out these dishes that we often have with this baked mac and cheese recipe!
Let us know in the comments below what you eat with your baked mac and cheese!
Baked Mac and Cheese
Ingredients
Method
- Preheat the oven to 350 degrees.
- Boil one pound of elbow pasta to al dente according to the package directions. Don’t forget to salt the water!
- When done, drain the pasta and pour it into a greased 9 x 13 pan. Do not rinse the pasta! The starches that remain on the pasta will help the cheese sauce to stick well.
- In a large saucepan, melt ½ cup of butter. Add ½ cup of flour and stir thoroughly on low heat until it is a smooth mixture. This is called a roux.
- Then add the 2 ½ cups of chicken stock and 2 ½ cups of milk. Stir thoroughly until the mixture is incorporated, and you’re sure the roux is well dissolved.
- Allow it to cook on low until you can run your finger on the back of your stirring utensil, and the sauce doesn’t fill the space you made.
- Keep the burner on low and add the 2 lbs of shredded cheese in increments, about a cup at a time. Mix slowly until all of the cheese has melted. Taste the sauce and season with salt and pepper to taste.*
- Pour the cheese mixture over the cooked elbow pasta and stir together. Bake in the 350-degree oven for 30-45 minutes, until it’s bubbly on the edge and heated through. Allow the dish to cool for ten minutes before serving and enjoy!
Notes
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