# Baked Mac and Cheese

Baked mac and cheese is elbow macaroni in a creamy cheddar sauce, topped with buttery breadcrumbs and baked until bubbly. It is a comfort side dish that doubles as a main, and it works for weeknights or holidays.

The sauce is thickened with a quick roux, which keeps it creamy after baking instead of turning grainy or dry.

- Total time: 55 min (prep 15 min, cook 40 min)
- Serves: 6
- Per serving (estimated): 690 kcal, 28 g protein
- Cuisine: American. Category: Main course. Diet: vegetarian.

## Ingredients

- 450 g elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp mustard powder
- 1/2 tsp smoked paprika
- 340 g sharp cheddar, shredded (about 3 cups)
- 115 g Gruyere or Monterey Jack, shredded (about 1 cup)
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted, for topping
- Salt and black pepper

## Method

1. Heat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish. Reserve 1 cup of the cheddar for the top.
2. Boil the macaroni in well-salted water for 4 minutes less than the package says, so it is very firm. Drain and do not rinse.
3. Melt 4 tbsp butter in a large pot over medium heat. Whisk in the flour and cook 1 minute, until it smells slightly nutty and bubbles.
4. Slowly whisk in the warm milk, a splash at a time, until smooth. Cook 5 to 6 minutes, stirring, until the sauce coats the back of a spoon.
5. Take the pot off the heat. Stir in the mustard powder, paprika, 1 1/2 tsp salt and 1/2 tsp pepper. Add the Gruyere and the remaining cheddar a handful at a time until melted.
6. Fold in the macaroni until every piece is coated. Pour into the baking dish and sprinkle the reserved cheddar over the top.
7. Toss the panko with the melted butter and scatter it over the cheese.
8. Bake 25 to 30 minutes, until the sauce bubbles at the edges and the crumbs are deep golden. Rest 10 minutes so the sauce thickens.

## Why it works

- Cooking the pasta 4 minutes short keeps it from going soft in the oven, where it absorbs more sauce.
- A roux of butter and flour thickens the milk and keeps the cheese stable, so the sauce does not break.
- Adding the cheese off the heat melts it gently, which keeps the sauce smooth and prevents oiliness.
- Mustard powder and smoked paprika add depth without making the dish taste of either.
- Panko tossed in butter browns evenly and stays crisp, giving contrast to the creamy pasta below.

## The science

- **Roux keeps cheese sauce smooth.** Flour starch swells and thickens milk when heated, and it also coats the proteins and fat in the cheese. That coating stops them from clumping or leaking oil. This is why a roux-based cheese sauce stays creamy after baking.
- **Why you shred your own cheese.** Pre-shredded cheese is dusted with starch or cellulose so it does not stick in the bag. Those additives keep it from melting smoothly. Shredding a block yourself gives a creamier, silkier sauce with no gritty texture.

## Tips

- Warm the milk before whisking it in so the sauce stays smooth and thickens faster.
- Make the sauce a little looser than you think, since the pasta soaks up liquid in the oven.
- Rest the dish 10 minutes before serving so the sauce settles.

## Mistakes to avoid

- Overcooking the pasta before baking, which turns it mushy, so pull it while still firm.
- Adding the cheese over high heat, which makes the sauce grainy, so take the pot off the burner.
- Baking too long, which dries out the dish, so stop when the edges bubble and the top is golden.

## Variations and swaps

- Stir in 6 slices of crumbled crisp bacon for a smoky version.
- Add 1 cup of steamed broccoli florets for a veggie boost.
- Use a pinch of cayenne and diced pickled jalapenos for heat.
- Swap Gruyere for smoked Gouda for a smoky, nutty flavor.
- Swap elbow macaroni for shells or cavatappi, which hold more sauce.
- Swap panko for crushed buttery crackers, which gives a richer, crunchier topping.

## Storage

Refrigerate leftovers within 2 hours and eat within 4 days. Reheat with a splash of milk in a covered dish at 350°F (175°C) until it reaches 165°F (74°C).

## FAQ

**How do I keep baked mac and cheese from drying out?**

Make the sauce slightly loose, undercook the pasta, and do not overbake. The sauce thickens as it bakes and rests, so it should look a bit saucy going in.

**Do I have to use a roux for baked mac and cheese?**

A roux is the most reliable method because it keeps the sauce smooth and stable in the oven. Egg-based custard versions exist, but they are more likely to turn firm or scrambled.

**What cheese is best for baked mac and cheese?**

Sharp cheddar gives the strongest flavor, and a good melter like Gruyere, Monterey Jack or fontina gives creaminess. Mixing two or three cheeses works best.

**Can I make baked mac and cheese ahead?**

Yes. Assemble it without the topping, cover and refrigerate up to 24 hours. Add the crumbs and bake, adding about 10 minutes since it starts cold.

**Can I freeze baked mac and cheese?**

Yes, freeze it for up to 2 months. Thaw in the fridge overnight, then reheat covered at 350°F (175°C) with a splash of milk until hot throughout.

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Source: https://cookingscientist.com/recipes/baked-mac-and-cheese (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846