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Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Ingredients:
- 14 ounces (400g) Elbow macaroni
- 1 cup (115g) Shredded Cheddar cheese
- 3/4 cup (85g) Shredded Gruyère cheese
- 3/4 cup (85g) Shredded Mozzarella cheese
- 4 tablespoons (60g) Unsalted butter
- 4 tablespoons (30g) All-purpose flour
- 4 cups (1L) Milk
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Nutmeg
Instructions:
- Preheat Oven: Preheat your oven to 360°F (180°C).
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions, but slightly undercook (al dente). Drain and set aside.
- Make the Cheese Sauce:
- Melt butter in a large saucepan over medium heat.
- Stir in flour and cook for 1-2 minutes, whisking constantly.
- Gradually whisk in milk, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and cook, stirring constantly, until the sauce thickens slightly (about 5-6 minutes).
- Combine Cheese and Sauce:
- Gradually stir in 3/4 of the cheese mixture into the sauce, whisking until each addition is melted and smooth.
- Season with salt, pepper, and nutmeg.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Bake:
- Transfer the macaroni and cheese mixture to a 12-inch (30cm) round baking dish.
- Sprinkle the remaining 1/4 of the cheese mixture on top.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Serve: Let the mac and cheese stand for a few minutes before serving.
Serving Suggestions:
- Serve hot as a side dish to grilled chicken, steak, or roasted vegetables.
- Enjoy as a main course with a side salad.
Cooking Tips:
- For extra flavor, add a pinch of garlic powder or onion powder to the cheese sauce.
- You can use any type of pasta you prefer, such as penne or shells.
- For a creamier sauce, use whole milk instead of skim milk.
Nutritional Benefits:
- Good source of protein and calcium from cheese and milk.
- Provides vitamins and minerals.
Dietary Information:
- Contains dairy.
Storage:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave.
Why You’ll Love This Recipe:
- Classic and comforting dish.
- Easy to make with simple ingredients.
- Customizable with different cheeses and add-ins.
- A crowd-pleasing favorite for all ages.
Frequently Asked Questions:
-
Can I use different types of cheese?
- Absolutely! Experiment with different cheeses like Monterey Jack, Colby Jack, or even provolone.
-
Can I add vegetables to the mac and cheese?
- Yes, you can add cooked broccoli, cauliflower, or spinach to the mixture.
-
Can I make this ahead of time?
- You can assemble the mac and cheese ahead of time and refrigerate it until ready to bake.
-
How do I know when the mac and cheese is done?
- The top should be golden brown and bubbly, and the center should be hot and bubbly.
-
Can I make this in a smaller dish?
- Yes, you can use a smaller baking dish, but adjust the baking time accordingly.
-
Can I make this on the stovetop?
- Yes, you can cook the mac and cheese on the stovetop, but it won’t be as bubbly and golden brown as the baked version.
-
Can I make this vegetarian?
- This recipe is already vegetarian.
-
Can I make this gluten-free?
- Yes, use gluten-free pasta and gluten-free flour.
-
Can I freeze this mac and cheese?
- Yes, you can freeze leftover mac and cheese in an airtight container for up to 3 months.
-
What other toppings can I add?
- You can add breadcrumbs, panko, or crushed crackers to the top for extra crunch.