Baked Macaroni and Cheese

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Ingredients

• 1 pound elbow macaroni pasta

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon paprika

• 3 cups shredded sharp cheddar cheese

• 1 cup shredded Gruyere or Monterey Jack cheese

• 1 cup shredded cheese for topping (cheddar or a mix)

• Optional: 1/2 cup grated Parmesan cheese for extra flavor

Instructions

1. Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add your macaroni and cook it for exactly 2 minutes less than the package directions state. You want it slightly underdone because it will continue cooking in the oven. Drain the pasta but don't rinse it. That starchy coating helps the sauce cling better. Set it aside while you make the sauce.
2. Step 2: Make the Roux In a large saucepan or Dutch oven, melt the butter over medium heat. Once it's fully melted and just starting to foam, sprinkle in the flour. Whisk constantly for about 2 minutes. This cooking time removes the raw flour taste and creates a smooth base. The mixture should look like wet sand and smell slightly nutty. Don't let it brown.
3. Step 3: Add the Milk Pour in the milk gradually, about half a cup at a time, whisking constantly. This prevents lumps from forming. At first it will look impossibly thick, but keep whisking and adding milk. Once all the milk is incorporated, continue cooking and whisking for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. You'll feel it change texture as it thickens.
4. Step 4: Add Cheese and Seasonings Remove the pan from heat. This is crucial because adding cheese to boiling liquid can make it grainy and separated. Stir in the salt, pepper, garlic powder, and paprika first. Then add your shredded cheeses in handfuls, stirring after each addition until completely melted and smooth. The sauce should be glossy and smell incredible. This homemade cheese sauce is what makes baked macaroni and cheese so much better than any boxed version.
5. Step 5: Combine Pasta and Sauce Add your drained pasta to the cheese sauce. Fold everything together gently with a wooden spoon or silicone spatula. Make sure every piece of pasta gets coated. The mixture should look quite saucy, almost too wet. Remember, the pasta will absorb sauce as it bakes, and you want that final result to be creamy, not dry.
6. Step 6: Transfer to Baking Dish Preheat your oven to 350°F. Butter a 9×13 inch baking dish or spray it with cooking spray. Pour the mac and cheese mixture into the prepared dish, spreading it evenly. Sprinkle the reserved cup of shredded cheese over the top in an even layer. This creates that gorgeous golden crust everyone fights over.
7. Step 7: Bake Until Golden Bake for 25 to 30 minutes until the top is golden brown and you can see the sauce bubbling around the edges. If you want an extra crispy top, turn on the broiler for the last 2 minutes, but watch it carefully. It can go from perfect to burnt in seconds. Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier.

Nutrition

Calories: ' + d.