Baked Mac and Cheese

Baked Mac and Cheese is creamy, cheesy and topped with a buttery breadcrumb mixture. The ultimate comfort food and family-favorite for Thanksgiving, Christmas and potlucks.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 778kcal

Author Jessica Robinson

Ingredients

Mac and cheese

1 pound (16-ounces) elbow macaroni, cooked al dente
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
⅓ cup all-purpose flour
3 ½ cups whole milk
1 cup heavy whipping cream
3 ½ cups freshly shredded cheese combination of Gruyere, Gouda, and sharp cheddar
1-2 teaspoons Dijon mustard (or another mustard)
Salt and black pepper to taste
crumbled bacon for garnish
green onion sliced thin for garnish
1 cup freshly shredded cheese

Breadcrumb topping

½ cup Ritz crackers (about 10-12 crackers, crushed)
½ cup panko bread crumbs

Instructions

Preheat the oven to 375 degrees F. Prepare a 9x13-inch baking dish by brushing with butter or spraying with cooking spray. Set aside.
Add water to a large pot. Season with salt and bring the pot of water to a boil over high heat.
Once the water comes to a boil, cook the pasta according to the package directions for al dente. About 9-10 minutes. Stir while it is cooking so it does not stick to the bottom of the pot.
Remove the pasta from the heat, drain, and place back into the pot. Add a tablespoon of olive oil and stir. This keeps the pasta from sticking together.
Make a roux by melting the butter, then add the flour and stir with a spoon or whisk for one minute.
Whisk continuously as you gradually add in the milk. Add the heavy cream. Stir and cook over low to medium heat until it has slightly thickened. Add the mustard, season with salt and pepper to taste.
Stir in the cheese all at once and stir into the mixture with a wooden spoon, until melted and smooth. Remove from the heat, cover the saucepan to keep warm. Season again with salt and black pepper if needed.
Stir in the cooked elbow pasta until it is fully coated with the cheese sauce.
In a small bowl, combine the bread crumbs and Ritz crackers.
Pour the pasta mixture into the prepared baking pan. Top with additional shredded cheese and sprinkle with bread crumbs and Ritz cracker mixture.
Bake, uncovered for 15 minutes or until the cheese is bubbly and lightly browned.
Store leftovers in a covered container for 3-5 days. Reheat in the microwave or warm up in the oven.

Notes

Cheese sauce- if your sauce thickens too much, simply add a few tablespoons of milk, heavy cream or chicken broth to thin out a bit. Keep in mind, it will thicken as it cooks with the pasta.

Cook pasta to al dente or right before, as it continues to cook when baked.

Buy bricks of cheese and grate yourself. Pre-shredded cheese has additives and preservatives. Find the perfect blend of different cheeses that you love.

Place the entire baking dish on a half sheet pan lined with parchment paper to catch any juices that might bubble over.

Nutrition