If you’re searching for the ultimate comfort food, look no further than baked mac and cheese. This creamy, cheesy dish is a family favorite and perfect for any occasion, whether it’s a casual weeknight dinner or a special holiday gathering. With a gooey cheese sauce, this recipe will become your go-to for satisfying mac and cheese cravings. This luxurious baked mac and cheese recipe features a blend of sharp cheddar, smoked Gouda, and Gruyère. This dish takes classic mac and cheese to a whole new level with its rich, creamy sauce and perfectly baked pasta. I mean have you ever met someone who doesn’t love Mac & Cheese?!
Serve this alongside some Creamy Garlic Mashed Potatoes & Portuguese Cornbread Stuffing for a Thanks giving feast or a nice Mediterranean Hummus Crunch Salad for some balance 🙂
Why You’ll Love This Recipe
Cheesy Goodness: A blend of cheeses creates a rich and flavorful sauce.
Crispy Topping: The breadcrumb topping adds the perfect crunch to every bite.
Simple Ingredients: Made with pantry staples you likely already have on hand.
Perfect for Gatherings: This dish is a crowd-pleaser, ideal for potlucks and family dinners.
Make-Ahead Friendly: Prepare it in advance and bake when ready to serve.
Creamy Baked Mac & Cheese Video
A Brief History of Baked Mac & Cheese
Origins in Europe
The origins of Baked Mac and Cheese can be traced back to Europe, particularly Italy, where a dish known as “macaroni and cheese” made its first appearances in medieval cookbooks. It consisted of pasta and grated cheese, sometimes layered and baked. This culinary gem gradually spread across the continent, capturing the hearts and palates of pasta enthusiasts.
Arrival in the New World
The dish took a transatlantic journey to the New World, with Thomas Jefferson often credited for introducing it to the United States. While in France, he encountered a similar pasta and cheese dish and brought the concept back to Virginia. In fact, a recipe for “macaroni and cheese” is included in his personal recipe collection.
Evolution and Popularity
Mac and Cheese evolved over time, gaining popularity during the Great Depression when it became a budget-friendly and filling meal. With the advent of convenience foods, boxed macaroni and cheese mixes became a kitchen staple, further cementing the dish’s status as a comfort food icon.
Ingredients
Full recipe, instructions, and photos in the recipe card at the end of this post
- Pasta: 1 lb elbow pasta
- Seasoning: 1 tbsp chicken bouillon powder (in pasta water), ½ tsp chicken bouillon (in cheese roux), ¼ tsp black pepper, 1 tsp garlic powder
- Mustard: 1 tbsp Dijon mustard
- Roux: 4 tbsp butter, 4 tbsp flour
- Dairy: 2 cups milk, 1 cup heavy cream
- Cheese: 3 cups sharp cheddar, 2 cups smoked Gouda, 2 cups Gruyère
Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post.
Cook the Pasta: Preheat your oven to 350°F (175°C). Bring a large pot of water to a rolling boil. Add 1 tbsp chicken bouillon powder to the water, then cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
Make the Roux: In a large skillet or saucepan, melt 4 tbsp of butter over medium heat. Stir in 4 tbsp of flour, cooking for 1-2 minutes until the mixture is golden and smooth. This will remove any raw flour taste.
Create the Cheese Sauce: Gradually whisk in 2 cups of milk and 1 cup of heavy cream into the roux. Cook over medium heat, stirring constantly, until the sauce thickens. Stir in 1 tsp garlic powder, ¼ tsp black pepper, and ½ tsp chicken bouillon. Add 1 tbsp Dijon mustard for a tangy kick.
Add the Cheese: Remove the sauce from heat and stir in the 3 cups of sharp cheddar, 2 cups of smoked Gouda, and 2 cups of Gruyère. Stir until the cheese is fully melted and the sauce is smooth.
Combine and Bake: Add the cooked pasta to the cheese sauce, stirring until all the pasta is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. Top with extra cheese if desired.
Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. For an extra crispy topping, broil for 2-3 minutes at the end.
Serve: Let the mac and cheese cool for a few minutes before serving. Garnish with fresh herbs if desired.
Substitutions and Variations
Spicy Kick: Add some cayenne pepper or red pepper flakes for a spicy version.
Different Cheeses: Feel free to swap the cheeses based on what you have on hand. Colby Jack, mozzarella, or Parmesan can be great additions.
Gluten-Free: Substitute the flour with gluten-free flour and use gluten-free pasta.
Vegetarian Option: Use vegetable bouillon instead of chicken bouillon to make this dish vegetarian-friendly.
FAQ
Can I make baked mac and cheese ahead of time?
Yes, you can prepare the mac and cheese up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When ready to serve, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Can I freeze baked mac and cheese?
Yes, you can freeze baked mac and cheese. After baking, let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I use other pasta shapes?
Absolutely! Shells, penne, or rotini work just as well and hold the cheese sauce nicely.
Creamy Baked Mac & Cheese
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 lb elbow pasta
- 1 tbsp chicken bouillon powder in pasta water
- 1/2 tsp chicken bouillon in cheese roux
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- 3 cups sharp cheddar
- 2 cups smoked Gouda
- 2 cups Gruyère
Instructions
- Salt your pasta water with your chicken bouillon and cook until a few minutes short of al dente since it will continue cooking in the oven.
- Grate your cheeses.
- Make your roux by melting your butter on medium heat. Add in your flour and make sure to mix and fully dissolve in the butter. Cook down the flour for about 2 minutes.
- Turn heat to medium low and slowly add in your heavy cream, making sure to combine with a whisk in between.
- Add in your chicken bouillon powder, garlic powder, mustard and black pepper. Cook that for about 1 minute.
- Turn your heat to low, add half of your cheese mixture and combine until fully incorporated.
- Add in your pasta and take it off the heat.
- Layer your pasta in your baking pan and then top with cheese.
- Repeat this process until you reach the top.
- Top with cheese and bake at 350F for 25 minutes.
- Place it in the broil setting for 4 minutes or until the top is golden.
