Description
This Decadent Baked Mac and Cheese recipe delivers a creamy and cheesy pasta baked to perfection with a crispy golden breadcrumb topping. Made with elbow macaroni, sharp cheddar cheese, and a rich cheese sauce infused with sautéed onion and ground mustard, it’s comfort food at its best, perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound Elbow Macaroni
Cheese Sauce
- 1/3 cup Butter (can substitute with margarine or olive oil)
- 1 medium Onion (can substitute with onion powder)
- 1/4 cup All-Purpose Flour (cornstarch works as a gluten-free alternative)
- 1 tablespoon Ground Mustard (use Dijon mustard for similar taste)
- Salt & Pepper to taste
- 2 cups 2% Milk (using whole milk increases creaminess)
- 3 cups Shredded Sharp Cheddar Cheese (mix with Gruyere or Monterey Jack for extra flavor)
Topping
- 1 cup Breadcrumbs (use panko for extra crispiness)
- Butter for melting (remaining from initial amount)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking your mac and cheese to a golden perfection.
- Cook Pasta: Boil the elbow macaroni according to package directions until al dente, then drain thoroughly to avoid sogginess in the final dish.
- Sauté Onion: In a Dutch oven, sauté the chopped onion in 1/3 cup of butter over medium heat until they become tender and translucent, about 3-4 minutes, adding depth of flavor to the sauce.
- Make Roux: Whisk in the all-purpose flour and ground mustard into the butter and onions, stirring continuously for 2-3 minutes to cook out the raw flour taste and blend the flavors well.
- Add Milk: Gradually pour in the milk while stirring constantly, bringing the mixture to a gentle boil to thicken the sauce into a creamy béchamel base.
- Melt Cheese: Stir in the shredded sharp cheddar cheese until fully melted and the sauce becomes smooth and creamy.
- Combine with Pasta: Fold the cooked macaroni into the cheese sauce, coating every piece evenly for a luscious finish.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a greased 13×9-inch baking dish, spreading it out evenly for uniform baking.
- Add Topping: Mix the remaining melted butter with the breadcrumbs, then sprinkle this mixture evenly over the surface of the mac and cheese to create a crispy, golden crust.
- Bake: Bake uncovered in the preheated oven for 30-35 minutes, or until a thermometer inserted reads 160°F and the topping is a beautiful golden brown.
Notes
- You can substitute olive oil or margarine for butter to adjust for dietary preferences.
- Using whole milk instead of 2% milk adds extra creaminess to the dish.
- For a gluten-free version, replace all-purpose flour with cornstarch and use gluten-free breadcrumbs.
- Try mixing different cheeses like Gruyere or Monterey Jack with cheddar for enhanced flavor complexity.
- Panko breadcrumbs provide an extra crispy topping compared to regular breadcrumbs.
- Sautéing onions adds a subtle sweetness and depth to the cheese sauce; onion powder can be used if fresh onion is unavailable.
- Ensure macaroni is cooked al dente to prevent mushiness after baking.
