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To make baked macaroni and cheese, you need five main items: - 2 cups elbow macaroni - 4 cups shredded sharp cheddar cheese - 1 cup grated Parmesan cheese - 4 tablespoons unsalted butter - 4 cups whole milk These ingredients create a creamy and rich dish. Elbow macaroni is the classic choice. It holds the cheese sauce well, making every bite flavorful. Sharp cheddar gives depth, while Parmesan adds a nice touch of saltiness. You can enhance your dish with a few optional ingredients: - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste These add-ins can boost flavor without much fuss. Dijon mustard brings a slight tang. Garlic and onion powder add warmth. Adjust salt and pepper to fit your taste. For a crispy top, use these ingredients: - 1 cup breadcrumbs (panko preferred for extra crunch) - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Panko breadcrumbs create a delightful crunch. Mixing them with olive oil helps them brown nicely when baked. Fresh parsley adds a pop of color and freshness to the dish. For the full recipe, check out the linked section above. - Preheat the oven to 350°F (175°C). - Cook elbow macaroni in salted boiling water. Start by heating your oven. This step helps your dish cook evenly. While the oven heats, prepare your pasta. Boil water and add salt. Then, cook the elbow macaroni until it is al dente. This means it will still have a bit of bite. Drain the macaroni and set it aside. - Create the roux with butter and flour. - Gradually whisk in whole milk until thickened. - Incorporate cheeses and seasonings into the sauce. Next, let’s make the cheese sauce. In a large pot, melt the butter over medium heat. Add the flour and stir it well. This mix is called a roux. Cook it for about two minutes until it bubbles. Slowly add the whole milk while whisking. This helps prevent lumps. Keep stirring until the sauce thickens, which takes about 5-7 minutes. Once thickened, add the cheeses and seasonings. Stir until everything is melted and creamy. - Combine macaroni with cheese sauce and transfer to baking dish. - Prepare and sprinkle breadcrumbs on top. - Bake until golden and crispy. Now it’s time to combine. Pour the cheese sauce over the macaroni. Mix it well so every piece gets coated. Transfer this mix into a greased baking dish. In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this mix over the macaroni. Bake your dish for 25-30 minutes. You want the top to be golden and crispy. Once done, let it cool for five minutes before serving. Enjoy your creamy dreamy baked macaroni and cheese! For more detailed steps, check out the Full Recipe. To make the best baked macaroni and cheese, start with high-quality cheese. It adds a rich taste that makes each bite special. I prefer sharp cheddar for its bold flavor. Mixing it with Parmesan gives a nice depth too. Be careful not to overcook the macaroni. Cook it just until al dente, which means it should still have a little bite. This keeps the texture perfect after baking. If you overcook it, the pasta can turn mushy. To create a creamy cheese sauce without lumps, use a roux. Start by melting butter and whisking in flour. Then, add milk slowly while whisking constantly. This method helps make the sauce smooth and thick. Cook it until it coats the back of a spoon nicely. For the best texture, follow the suggested cooking times in the recipe. When baking, aim for about 25 to 30 minutes. This allows the top to get crispy while keeping the inside cheesy and creamy. Pair your baked macaroni and cheese with simple side dishes. A fresh green salad adds crunch and lightness. Roasted vegetables are great too. They provide a nice contrast to the creamy dish. To reheat, place leftovers in the oven at 350°F (175°C). This helps keep the texture just right. Cover the dish with foil to prevent it from drying out. Enjoy your creamy dream with every bite! Don't forget to check out the Full Recipe for all the details. {{image_2}} You can switch up your cheese for a different taste. Gouda adds a smoky flavor. Fontina melts beautifully and makes the dish creamy. If you need gluten-free options, look for gluten-free pasta and breadcrumbs. Many brands make great choices that taste amazing. Want some heat? Add spices like paprika or cayenne. Just a little can make a big difference. You can also mix in vegetables. Broccoli adds color and nutrition, while tomatoes give a fresh taste. These veggies make your dish more fun and healthy. Get creative with themes! For a BBQ twist, stir in pulled pork. This adds a savory touch. For a Mediterranean vibe, try olives and feta. These ingredients give a unique flavor that will impress your friends. For more ideas, check out the Full Recipe for Creamy Dreamy Baked Macaroni and Cheese. Store leftovers in an airtight container. Place it in the fridge right after it cools. Baked macaroni and cheese stays good for up to three days. Make sure to reheat only what you will eat. You can freeze baked macaroni and cheese for longer storage. Use a freezer-safe container or wrap it tightly in plastic wrap. It lasts for about three months in the freezer. To reheat, thaw it in the fridge overnight. Then, bake it at 350°F (175°C) until heated through. For cheese, keep it in the fridge in its original packaging. It stays fresh for about a week after opening. Store pasta in a cool, dry place like a pantry. Uncooked pasta can last for one to two years if sealed well. Always check for any signs of spoilage before use. How long does baked macaroni and cheese last in the fridge? Baked macaroni and cheese can last about 3 to 5 days in the fridge. Store it in an airtight container. When ready to eat, just reheat it in the oven or microwave for best results. Can I make baked macaroni and cheese ahead of time? Yes, you can make baked macaroni and cheese ahead of time. Prepare the dish up to the baking step, then cover and chill it. When you're ready to bake, just pop it in the oven. You may need to extend the cooking time slightly. What can I do if my cheese sauce is too thin? If your cheese sauce is too thin, you can thicken it. Mix a little cornstarch with water, then stir it into the sauce. Heat it on low, stirring until it thickens. Another option is to add more cheese, which will help thicken the sauce as it melts. How do I know when my baked macaroni and cheese is done? Your baked macaroni and cheese is done when the top is golden and crispy. You can also check for bubbling around the edges. A thermometer should read 165°F (74°C) in the center. Can I use non-dairy milk for the cheese sauce? Yes, you can use non-dairy milk like almond or oat milk in the cheese sauce. Just choose a variety that has a creamy texture. This will help mimic the richness of whole milk. What is the best type of pasta for macaroni and cheese? Elbow macaroni is the classic choice for macaroni and cheese. Its shape holds the cheese sauce well. You can also try shells or cavatappi for a fun twist. In this blog post, we explored the essential ingredients and steps to create macaroni and cheese. From cooking perfect elbow macaroni to making a creamy cheese sauce, every detail counts. You can customize your dish with various add-ins and toppings. I shared tips on storing leftovers and suggested fun variations. With these steps and insights, you can master baked macaroni and cheese. Enjoy delicious meals with your loved ones, and don’t hesitate to get creative in the kitchen!

Baked Macaroni and Cheese

Indulge in the ultimate comfort food with this Creamy Dreamy Baked Macaroni and Cheese recipe! Learn how to whip up this cheesy delight with just a few simple ingredients and easy steps for a golden, crispy topping. Perfect for family dinners or cozy gatherings, this dish is sure to impress. Click to explore the full recipe and make your next meal unforgettable with rich flavors and creamy goodness!
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Ingredients
  

2 cups elbow macaroni

4 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup breadcrumbs (panko preferred for extra crunch)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 350°F (175°C).

    In a large pot of salted boiling water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.

      In a separate large pot, melt the butter over medium heat.

        Stir in the flour, and whisk continuously for about 2 minutes until the mixture is bubbly and golden (this is your roux).

          Gradually pour in the whole milk, whisking constantly to avoid lumps. Continue to cook until the mixture thickens, around 5-7 minutes.

            Add the Dijon mustard, garlic powder, onion powder, and season with salt and pepper.

              Remove from heat and stir in the shredded cheddar and grated Parmesan cheese until melted and creamy.

                Add the cooked macaroni to the cheese sauce, mixing well to combine.

                  Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.

                    In a small bowl, combine the breadcrumbs with olive oil and a pinch of salt. Sprinkle evenly over the macaroni and cheese.

                      Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.

                        Once out of the oven, let it cool for 5 minutes before serving. Garnish with fresh parsley just before serving.

                          Prep Time: 15 mins | Total Time: 50 mins | Servings: 6