Baked Macaroni and Cheese Recipe
This baked macaroni and cheese recipe uses three different cheeses melted into a creamy bechamel sauce, tossed with elbow noodles, and baked until the top is golden and bubbling. I love that it serves a crowd and takes only 50 minutes from start to finish.
Ingredients
- 4 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 4 tablespoons all-purpose flour
- 6 cups whole milk
- 3 cups shredded sharp cheddar
- 3 cups shredded white cheddar
- 3 cups shredded American cheese
- 1 ½ pounds macaroni noodles
- 3 large eggs
- sea salt and fresh cracked pepper
Instructions
- Preheat the oven to 350°.
- Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
- Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
- Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
- Turn the heat down to low and finish with salt and pepper. Keep warm.
- In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
- Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
- Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
- Bake in the oven at 350° for 20 minutes or until the cheese is melted.
Notes
Once you understand that this recipe is a roux turned into a bechamel turned into a mornay sauce, everything clicks. That technique chain is one of the first things I learned in culinary school, and once you start understanding it, all of your homemade food from scratch will taste better. Way better than the grocery store, and way better than the local barbecue place.
Do not use pre-shredded cheese: The anti-caking agents in bagged cheese prevent it from melting smoothly. Shred your own from blocks. It makes all the difference in the world.
The nappe test is your best friend: When the sauce coats the back of a spoon and a line drawn with your finger holds without running, the bechamel is ready for cheese. Go past this point and the sauce will be too thick. Stop short and it will be soupy.
American cheese is not a shortcut, it is strategy: The sodium citrate in American cheese acts as an emulsifier and helps the entire sauce stay smooth. That is why I include it alongside the two cheddars.
Cook the noodles al dente, not soft: The pasta will continue to absorb sauce and cook in the oven. If you start with fully cooked noodles, they will turn to mush by the time baking is done.
Do not skip browning the onions: Most recipes dump raw onion into the roux. I take the extra 6 to 8 minutes to get a light brown because that is where the flavor is. Translucent onions bring almost nothing compared to browned ones.
Make-Ahead: I can make this recipe up to 2 days ahead. I assemble everything in the casserole dish (without baking), cover tightly, and refrigerate. When I am ready, I let it sit at room temperature for 30 minutes and then bake as directed, adding an extra 5 to 10 minutes of bake time since it starts cold.
How to Store: I cover and refrigerate for up to 5 days. It freezes well covered for up to 3 months. I thaw in the refrigerator for 1 day before reheating.
How to Reheat: I place the desired amount in a casserole dish, add a splash of milk to loosen it up, cover with foil, and bake at 350°F for 10 to 12 minutes until hot. The microwave works too, but the oven gives a better result, especially for the top.
Nutrition
Calories: 529kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 18gCholesterol: 118mgSodium: 756mgPotassium: 316mgFiber: 2gSugar: 7gVitamin A: 953IUVitamin C: 1mgCalcium: 701mgIron: 1mg