Baked Mac and Cheese 

Baked mac and cheese was one of those dishes my grandmother made better than anyone. She passed it down to my mom, but the recipe was never actually written down, it lived in their hands and their memory. This is my take on that family tradition, with an extra blend of cheeses for a rich, creamy flavor that would make them both proud. It bakes up with a golden top and a smooth cheese sauce underneath, and it has earned its place at every holiday table we host. 

Ingredients to Make this Baked Mac and Cheese Recipe 

1. Cavatappi – We typically purchase De Cecco Cavatappi no. 87
2. Milk – We love Organic Valley Whole Grassmilk®
3. Butter
4. All-Purpose Flour
5. Gruyère Cheese
6. Sharp White Cheddar – We use Kerrygold Dubliner® Cheese
7. Mustard Powder
8. Salt
9. Nutmeg
10. Cayenne Pepper

How to Make this Dish in 6 Easy Steps

1. Preheat the Oven: Preheat the oven to 350°F. Grease a baking dish with Avocado Oil or cooking spray. 
2. Cook the Pasta: Cook the pasta according to the package directions, cooking slightly less than recommended. The pasta will continue to cook once in the oven. Add the cooked pasta to a large bowl.
3. Make the Cheese Sauce: In a saucepan, heat the milk on low; do not bring it to a boil. In another saucepan, melt the butter on low. Once melted, add the flour. Using a whisk, combine the butter and flour until smooth. Add your spices (Mustard, Salt, Nutmeg, and Cayenne Pepper). Whisk the spices into the butter and flour mixture until well combined and smooth. Add the warmed milk to the butter-flour mixture and whisk until smooth. Remove the pot from the heat, and add your shredded cheese. Stir until well combined.
4. Combine the Pasta and Cheese Sauce: Pour the cooked cheese sauce over the Elbow Macaroni, stirring until well combined. 
5. Pour the Pasta into a Baking Dish: Spoon your macaroni and cheese into a large, well-greased baking dish (11 x 13).
6. Bake: Bake 20-25 minutes until the top is lightly brown and the macaroni and cheese is bubbly.

Tips for Preparing Baked Mac and Cheese

You can create the best baked Mac and Cheese recipe by following a few simple tips. 

1. Choose the Right Pasta Type: We use Cavatappi to hold the creamy cheese sauce effectively. 
2. Select Quality Cheeses: Select a blend of high-quality cheeses like Gruyère and Sharp Cheddar for a rich, complex flavor. We prefer to use block cheeses and shred them in our food processor. You can use shredded cheese if you prefer, but it may not blend as well in the cheese sauce. 
3. Bake to Perfection: Ensure your dish is baked thoroughly to achieve a golden, crisp layer on top. 

Frequently Asked Questions

What temperature do you bake mac and cheese?

Bake mac and cheese at 350°F. This temperature is hot enough to brown the top and heat everything through without drying out the creamy cheese sauce underneath.

How long do you bake mac and cheese?

Bake for 20 to 25 minutes at 350°F, until the top is lightly browned and bubbly. Since the pasta and cheese sauce are already cooked before it goes in, you are really just baking it long enough to brown the top and heat it through.

Do you bake mac and cheese covered or uncovered?

Bake it uncovered. Leaving it uncovered is what gives you that lightly browned, golden top. Covering it with foil traps steam and keeps the top from browning.

Can I make mac and cheese ahead of time?

Yes. Assemble it in the baking dish, cover, and refrigerate up to a day ahead, then add about 10 minutes to the bake time if it goes into the oven cold. This makes it perfect for holiday meals when oven space and time are tight.

What to Serve with this Dish 

This recipe pairs perfectly with some of our favorite recipes, including: 

• Grilled Chicken Kabobs
• Dijon Chicken with Smothered Shallots
• Herb Roasted Turkey Breast

How to Store Mac and Cheese 

To store this recipe in the refrigerator: 

1. Add your leftovers to a glass storage container.
2. Store for up to two days in the refrigerator. 

To freeze this recipe:

1. Add your leftovers to a freezer-safe container.
2. Place a layer of parchment paper over the contents to prevent freezer burn, and seal with a tight-fitting lid.
3. Store for up to three months in the freezer. 

Looking for more delicious pasta recipes? Try our Spicy Rigatoni.

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