The Ultimate Classic Baked Mac and Cheese Recipe: Creamy, Cheesy, & Crispy Comfort Food Perfection
If you’re searching for the quintessential comfort food dish, look no further than this **Classic Baked Mac and Cheese**. It’s more than just a recipe; it’s a culinary hug that consistently delivers. This timeless dish requires only a handful of readily available ingredients, comes together surprisingly quickly, and is an undeniable crowd-pleaser that everyone at your table will adore. From its irresistibly creamy and rich interior to its perfectly golden, crispy top, this baked macaroni and cheese is a culinary triumph.
Its versatility is unmatched: it’s ideal for a cozy weeknight family dinner, yet sophisticated enough to star as a main course or side dish at dinner parties, potlucks, or holiday gatherings. The harmonious blend of soft pasta, a luscious cheese sauce, and that delightful crunch on top makes it an unforgettable experience every single time.
Easy Baked Mac and Cheese Casserole: A Beloved Family-Friendly Comfort Food Tradition
For many, particularly in America, Mac and Cheese isn’t just a dish; it’s a cultural icon. I often see it featured prominently in American television shows and films, signifying warmth, home, and pure indulgence. While macaroni pasta is certainly known here in the Netherlands, our traditional approach typically involves cooking it on the stovetop. This baked version, however, transforms the familiar into something truly extraordinary by finishing it in the oven, creating a delightful contrast of textures and intensified flavors. This unique approach piqued my curiosity and led me down a path to discover its rich history and perfect my own recipe.
The history of macaroni and cheese is surprisingly deep, tracing its roots all the way back to none other than Thomas Jefferson, who introduced a version of the dish to the United States. It truly cemented its place in American hearts during the Great Depression, when it became the number one comfort food, offering solace and sustenance during difficult times. I can wholeheartedly understand why; this pasta bake genuinely feels like a warm, comforting hug on even the chilliest of days, evoking a sense of nostalgia and contentment with every forkful.
My particular recipe is proudly inspired by the culinary genius of Nigella Lawson, renowned for her indulgent and comforting approach to food. What makes her version, and consequently mine, so exceptional is the strategic use of three distinct cheeses, each playing a crucial role in the symphony of flavor:
- Emmentaler: This classic Swiss cheese provides a beautifully soft, nutty flavor that forms a gentle base for the cheese sauce. Its excellent melting properties contribute to the overall smoothness.
- Gouda Cheese: A staple in many kitchens, Gouda brings that rich, classic, slightly sweet, and tangy taste that is instantly recognizable and deeply satisfying. It melts wonderfully, adding to the sauce’s luxurious texture.
- Parmesan: For that essential “extra punch” and a delightful salty, umami kick, finely grated Parmesan cheese is indispensable. It elevates the overall flavor profile, preventing the dish from becoming overly one-dimensional.
Beyond the cheeses, the addition of creamy evaporated milk is a game-changer. It creates an incredibly velvety and smooth sauce that clings perfectly to every piece of macaroni, ensuring a consistently rich and satisfying experience. Just like my popular macaroni casserole with tomato and mascarpone, this baked mac and cheese is guaranteed to be a hit at any meal, leaving everyone craving another serving.
This beloved recipe draws its inspiration from a cherished recipe found in Nigella Lawson’s Christmas Cookbook.
Expert Tips for Crafting the Best Classic Baked Mac and Cheese
Before any recipe makes it to my blog, it undergoes several rounds of testing and refinement to ensure it’s absolutely perfect. This classic baked mac and cheese is no exception. Based on my trials, here are my tried-and-true tips to help you achieve a flawless, incredibly delicious dish every single time:
- Use thin macaroni (or elbow pasta): While larger pasta shapes can work, thin macaroni offers a lighter, more delicate texture. It allows the rich cheese sauce to fully envelop each piece of pasta, ensuring a harmonious balance between pasta and sauce in every bite, without feeling overly dense or heavy.
- Fry the flour in butter for 2 minutes: This crucial step, known as making a roux, is essential for developing the flavor of your cheese sauce. Briefly cooking the flour in butter for about two minutes removes any raw, pasty taste from the flour, ensuring your sauce is smooth, nutty, and delicious, rather than floury. Just be careful not to let it brown too much.
- Use a whisk when adding the milk: To achieve a perfectly smooth, lump-free cheese sauce (the base of any good mac and cheese), pour the milk in gradually while continuously whisking. This technique prevents the flour from clumping and ensures a silky, uniform béchamel sauce that will later melt beautifully with the cheeses.
- Mix the cheeses before adding to the sauce: Don’t just dump them in! Combining your grated cheeses in a bowl before incorporating them into the warm milk sauce helps them melt more evenly and prevents them from clumping together. This ensures a consistent, cheesy flavor distribution throughout the entire dish.
- Save a little cheese for the top: This is the secret to that glorious, golden, crispy crust! By sprinkling a final layer of cheese over the top before baking, you create an irresistible texture contrast – a rich, bubbling, crunchy topping that beautifully complements the creamy pasta underneath.
- Use top and bottom heat in your oven: For optimal baking and browning, utilize both the top and bottom heating elements of your oven (often referred to as conventional or bake mode). This ensures the mac and cheese cooks evenly through the center while simultaneously developing that desirable crispy, golden-brown crust on top.
- You can make it a day ahead: This recipe is a fantastic make-ahead option, perfect for busy weeknights or entertaining. Prepare the entire casserole, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature for about 30 minutes before baking as directed, potentially adding a few extra minutes to the baking time to ensure it’s heated through.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 3½ cups macaroni, uncooked
- ¾ stick butter, room temperature, unsalted
- â…” cup all-purpose flour
- 3 cups milk
- 1 teaspoon Dijon mustard
- 1½ cups condensed milk
- 1¼ cup Emmental cheese, grated
- 1¼ cup Gouda cheese, grated
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 465 °F (240°C) if using top and bottom heat, or 430 °F (220°C) if using convection/fan-assisted oven.
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Lightly grease a baking dish (approx. 9×13 inch) with a bit of butter to prevent sticking.
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Place a large pot of salted water on the stove and bring it to a rolling boil.
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Add the macaroni to the boiling water and cook until just al dente (slightly firm to the bite), following package instructions. Immediately drain the pasta well and set aside.3½ cups macaroni
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In a separate, medium-sized saucepan, melt the butter over medium heat. Be careful not to let it brown.¾ stick butter
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Once the butter is melted, add all the flour at once. Stir continuously with a wooden spoon for about 2 minutes, allowing the flour to cook out its raw taste without browning. This creates your roux.â…” cup all-purpose flour
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Gradually pour the milk into the roux, whisking vigorously to ensure a completely smooth, lump-free sauce. Continue to whisk as it thickens slightly over medium heat.3 cups milk
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Next, stir in the condensed milk and Dijon mustard. Heat the sauce thoroughly, ensuring it is very warm, but do not let it come to a boil.1 teaspoon Dijon mustard, 1½ cups condensed milk
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Once the sauce is heated, turn off the heat immediately.
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In a separate bowl, thoroughly mix the grated Emmental, Gouda, and Parmesan cheeses.1¼ cup Emmental cheese, 1¼ cup Gouda cheese, ¼ cup Parmesan cheese
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Reserve approximately ¼ cup of the mixed cheese for sprinkling on top later. Add the remaining cheese mixture to the warm milk sauce, stirring with a whisk until all the cheese has completely melted into a smooth, creamy sauce.
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Season the cheese sauce with salt to taste. A good cheese sauce is well-seasoned.½ teaspoon salt
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Transfer the cooked and drained macaroni into your prepared baking dish. Pour the rich, cheesy sauce evenly over the macaroni. Mix everything together thoroughly until every strand of pasta is coated in the luxurious sauce.
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Generously sprinkle the reserved ¼ cup of cheese over the top of the macaroni mixture. This will create a beautiful golden crust. Place the dish into the preheated oven.
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Bake for approximately 20 minutes, or until the top is beautifully golden brown and bubbly. Serve the baked macaroni and cheese immediately, as it’s best enjoyed fresh out of the oven.
Notes
2. Variations and Substitutes to Personalize Your Mac and Cheese
- Healthier Version: Easily boost the nutritional value by adding finely chopped, blanched broccoli florets, sautéed spinach, or even a handful of frozen peas during the last few minutes of baking. These veggies blend seamlessly into the cheesy goodness.
- For Meat Lovers: Elevate your mac and cheese with delicious protein additions. Stir in cooked, crumbled bacon bits, diced ham, shredded smoked chicken, or even pulled pork for an extra layer of savory flavor and heartiness.
- Different Cheeses: Don’t be afraid to experiment with your cheese blend! Instead of, or in addition to, the suggested cheeses, try sharp cheddar for a more classic American mac and cheese profile, Gruyère for a nutty and earthy depth, Fontina for extra meltiness and a buttery flavor, or even a touch of cream cheese to make the sauce exceptionally velvety.
- Spice it Up: A pinch of ground nutmeg in the béchamel sauce enhances the cheese flavor. For a subtle warmth, add a dash of smoked paprika or a tiny pinch of cayenne pepper.
3. Storage and Reheating Guidelines
- Make Ahead: This dish is perfect for preparing in advance. You can assemble the entire casserole up to 2 days ahead of time. Cover it tightly with plastic wrap or foil and store it in the refrigerator. Allow it to come to room temperature for about 30 minutes before baking as instructed, adding a little extra baking time if needed.
- Leftovers: Store any leftover baked mac and cheese in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: Baked mac and cheese freezes surprisingly well. Once completely cooled, transfer it to a freezer-safe, airtight container or wrap individual portions tightly in foil and then in a freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat individual portions in the microwave until warm, or for larger amounts, cover the dish with foil and warm in a preheated oven at 350 °F (180 °C) for approximately 25-35 minutes, or until heated through and bubbly. Remove foil for the last 5-10 minutes if you prefer a crispier top.
Nutrition
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More Delicious Pasta Recipes to Explore
If you love the comforting embrace of pasta, you’re in for a treat! Discover more of my easy and flavorful pasta dishes that are perfect for any occasion:
- Easy Spaghetti Puttanesca
- 30 Minute One-Pot Tuna and Tomato Pasta
- Penne with Zucchini and Walnuts