Absolutely! Macaroni and cheese is the ultimate comfort food, and it can range from a simple stovetop dish to a spectacular baked casserole. Here’s a comprehensive guide featuring two classic methods: a creamy stovetop version and a classic baked version with a breadcrumb topping.
Method 1: Ultra-Creamy Stovetop Mac & Cheese
This is the quickest path to silky, velvety mac and cheese. It’s all about the cheese sauce!
Ingredients:
· 8 oz (about 2 cups) elbow macaroni or other small pasta
· 3 tbsp unsalted butter
· 3 tbsp all-purpose flour
· 2 cups whole milk, warmed
· 1 tsp Dijon mustard (optional, enhances cheese flavor)
· ¼ tsp garlic powder
· A dash of hot sauce (optional)
· 2 cups freshly grated cheese* (see note below)
· Salt and white or black pepper to taste
Instructions:
- Cook the Pasta: Cook the macaroni in a large pot of well-salted boiling water according to package directions until al dente. Drain and set aside.
- Make the Roux: In the same pot (empty and dried), melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes until it smells slightly nutty and is bubbly. This is your “roux.”
- Make the Sauce: Gradually whisk in the warm milk a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken and simmer.
- Season: Whisk in the Dijon mustard, garlic powder, and hot sauce (if using). Let the sauce simmer gently for 3-5 minutes until it coats the back of a spoon.
- Cheese Time: Turn off the heat. Gradually add the grated cheese, stirring until it’s completely melted and the sauce is smooth.
- Combine: Add the drained pasta back to the pot and stir until every piece is coated in the luxurious cheese sauce. Season with salt and pepper to taste.
- Serve Immediately: This version is best served right away while it’s incredibly creamy.
Method 2: Classic Baked Mac & Cheese with Breadcrumb Topping
This version is heartier, with a firm, set texture and a delightful crunchy top.
Ingredients for the Casserole:
· 8 oz (about 2 cups) elbow macaroni
· 4 tbsp unsalted butter, divided
· 3 tbsp all-purpose flour
· 2 ½ cups whole milk, warmed
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp paprika
· 3 cups freshly grated cheese*, divided (see note below)
· Salt and pepper to taste
Ingredients for the Topping:
· 1 cup panko breadcrumbs
· 2 tbsp grated Parmesan cheese
· 1 tbsp melted butter
· 1 tbsp chopped fresh parsley (optional)
Instructions:
- Cook the Pasta: Preheat oven to 375°F (190°C). Cook the macaroni in well-salted water for 1-2 minutes LESS than the package directs (it will finish cooking in the oven). Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Add the garlic powder, onion powder, and paprika. Cook, stirring often, until the sauce thickens (about 5-7 minutes).
- Cheese Time: Turn off the heat. Stir in 2 ½ cups of the grated cheese until melted and smooth. Season well with salt and pepper.
- Combine: In a large bowl, mix the cooked pasta and the cheese sauce until combined. Pour into a greased 9×13 inch baking dish.
- Add Topping & Bake: Sprinkle the remaining ½ cup of shredded cheese over the top. In a small bowl, mix the panko, Parmesan, melted butter, and parsley. Sprinkle this breadcrumb mixture evenly over the cheese.
- Bake: Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
- Rest: Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.
The Ultimate Cheese Guide for Mac & Cheese
This is the most important part! For the best flavor and texture, use a blend of cheeses.
· The Melter (The Base): These cheeses have great meltability and create a smooth sauce.
· Medium Cheddar: The classic choice for balanced flavor.
· Gouda: Creamy and slightly sweet.
· Monterey Jack: Incredibly mild and melty.
· Fontina: Buttery and excellent for melting.
· The Flavor Bomb (The Accent): These cheeses add a punch of flavor but can be oily or stringy if used alone.
· Sharp Cheddar: For a more intense cheesy bite.
· Gruyère: Nutty and sophisticated.
· Parmesan or Pecorino Romano: Salty, umami powerhouses. Great in the sauce and the topping.
· Smoked Gouda or Smoked Cheddar: For a hint of smokiness.
A Perfect Blend Example: 1 ½ cups Sharp Cheddar + 1 cup Gouda + ½ cup grated Parmesan.
💡 Pro-Tips for the Best Mac & Cheese Ever
· GRATE YOUR OWN CHEESE: Pre-shredded bags contain anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Grating your own is a non-negotiable step for a silky sauce.
· Warm Your Milk: Adding cold milk to a roux can cause it to seize up and get lumpy. Warm it slightly in the microwave or a separate saucepan.
· Season Your Sauce: Taste the cheese sauce before you add the pasta. It should be well-seasoned.
· Baking Tip: For a creamier baked mac and cheese, add an extra ¼ to ½ cup of milk to the sauce before baking, as the pasta will continue to absorb liquid.
Whether you go for the fast and creamy stovetop version or the glorious baked casserole, you really can’t go wrong. Enjoy your perfect bowl of comfort