The Best Baked Mac and Cheese
Everyone has their favorite type of baked mac and cheese. Some like it with breadcrumbs, some strictly prefer it topped with melted cheese. Others like it with bacon, and some want to keep it simple. The great thing about this recipe is you can absolutely make it your own. If you don’t like mustard in yours, for example, leave it out! This baked mac and cheese recipe is a great jumping off point to creating your own signature dish.
Recipe Notes
What Type of Cheese Should I Use?
Cheese choice is totally up to you. In this example we use sharp cheddar and Monterey Jack, but we encourage you to mix it up. For a milder flavor, perhaps substitute in a mild cheddar. If you want it to have more cheese pull, add some mozzarella. Do you like it to have a unique flavor profile? Maybe add some smoked gouda. We don’t think you can go wrong any way you make it.
It is important to note, we highly suggest grating your own cheese here. While you CAN use pre-grated cheese, you might find your sauce seizing up a bit because bagged cheese contains starches to prevent it from sticking together.
Why is there an egg in this mac and cheese?
This one is sure to cause a debate. Whether or not you add an egg is completely up to you. Our preference is to add an egg because it gives the cheese sauce a more custard-like texture and the result is much more creamy. Are you are of the “no-eggs allowed” camp? Feel free to leave it out. To add the egg, remember to temper it by beating the egg with a dollop of the hot white sauce before adding it to the recipe. Tempering the egg ensures you won’t end up with scrambled eggs in your macaroni and cheese.
Can I make this recipe ahead and reheat?
You may want to prepare your baked mac and cheese ahead of time and heat later. So it won’t dry out while in the refrigerator, be sure to thin your cheese sauce out with 1/2 – 1 cups of extra milk. By doing this, you can be sure it will still be creamy the next day. Don’t add your breadcrumbs until you are ready to bake. Remove the dish from the refrigerator and bring to room temp one half hour before baking.
Baked Mac and Cheese
Ingredients
- 1 lb. pasta
- 16 oz. block sharp cheddar (grated and divided in half)
- 8 oz. block Monterey Jack cheese (grated and divided in half)
- ½ cup butter
- ½ cup flour
- 2½ cups milk
- 1 Tbsp. yellow mustard
- 1 egg (beaten and tempered)
- tabasco sauce to taste
- white pepper and salt to taste
Topping (optional)
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese (grated)
- 1 Tbsp. olive oil
- ½ tsp. paprika
Instructions
- Preheat your oven to 350°.
- Prepare an ovensafe dish by buttering the sides and bottom.
- In a large stockpot, set water to boil. Once boiling, add a heavy pinch of salt to the water, add pasta, stir, and cook until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Add flour, combine, and cook until a slight toasty scent develops. Slowly whisk in the milk and stir until smooth.
- Beat one egg and temper it with a dollop of the hot white sauce. Add the tempered egg to the white sauce and stir to combine.
- Add mustard and tabasco, stir. Lower the heat and fold in half of each of the cheeses and stir until well combined. Season to taste with salt and pepper.
- Add the prepared cheese sauce to the cooked and drained pasta and combine well.
- Pour the mac and cheese into the prepared dish and top with the rest of the cheese.
- If adding the breadcrumb topping, prepare by adding parmesan cheese and paprika to the panko and stir. Add olive oil and stir to coat the breadcrumbs evenly. Sprinkle over the top of the cheese.
- Cover and bake for 30 minutes or until bubbling. Then remove the cover and broil until breadcrumbs are toasted to your liking. Serve.
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Did you make it?
Did you make this recipe? Did you follow it as written or doll it up to make it your own? Let us know what you think and leave a rating. We’d love to hear what you think.
