My mother was a firm believer that macaroni and cheese should be homemade. And she made the best…baked in the oven until it was creamy, bubbly and piping hot. Baked Macaroni and Cheese was, and still is, the definition of comfort food for me!
For this recipe I used medium pasta shells. We like shells because they get filled up with all the cheesy goodness in the sauce. You can really use whatever pasta you have in the pantry or whatever pasta has become your family’s favorite. Just remember not to overcook it before adding it to the creamy cheese sauce. It will finish cooking while baking in the oven.
Let’s talk about cheese. I used three kinds of cheese, mild cheddar, gouda, and mozzarella. Again, you can change this to include the cheeses you prefer, but you should keep in mind that some cheeses melt well and some do not. The three I use melt well, but also taste great combined together. Cheddar is a must, mozzarella gives that lovely smooth texture, and gouda has a tangy, slightly nutty flavor. They melt well and taste great with the pasta.
Baked Macaroni and Cheese
Ingredients:
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 cups mild shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1/2 cup shredded gouda
- 3 cups milk
- 1/4 cup heavy cream
- 4 cups medium shells
Cracker Crumb Topping:
- 1/2 cup panko bread crumbs
- 3 tablespoons butter, melted
- 13 Ritz crackers, crushed
How to make Baked Macaroni and Cheese?
- Cook the pasta in salted boiling water as directed on the package. Medium shells cook for about 10-12 minutes to become al dente or still a bit firm. Macaroni takes between 8-10 minutes. Do not cook it until tender. You want it to still be a bit underdone. Drain and set aside.
- Melt the butter in a large saucepan or skillet on medium heat. Add the flour and combine thoroughly. Add the milk and stir with a whisk to break up the lumps. Sauce will thicken within 5-8 minutes.
- Add the cheese, salt and pepper and stir until smooth and creamy. Add the pasta to the sauce and mix well.
- Pour all into a 2-quart baking dish or a 9×9 baking pan.
- Mix the topping ingredients in a bowl and sprinkle bread crumb mixture on top of the macaroni and cheese.
- Bake at 350 degrees for 30 minutes until bubbly and golden brown on top. Serve the pasta and cheese as the main course with a salad or alongside chicken or pork as a hearty side dish.
Why is it important to bake the macaroni?
Baking it in the oven allows the pasta to soak up the cheese and finish cooking. The sauce will thicken, the pasta will become tender, and the cheese will marry with the pasta while baking, making a comforting, flavorful dish.
Baked Macaroni and Cheese
Ingredients
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 cups shredded mild cheddar cheese
- 1/2 cup shredded mozzarella
- 1/2 cup shredded gouda
- 3 cups milk
- 1/4 cup heavy cream
- 4 cups medium shells
- 1/2 cup Panko bread crumbs
- 3 tablespoons butter, melted
- 13 Ritz crackers, crushed
Instructions
- Cook the pasta in salted boiling water as directed on the package. Medium shells cook for about 10-12 minutes to become al dente or still a bit firm. Macaroni takes between 8-10 minutes. Do not cook it until tender. You want it to still be a bit underdone. Drain and set aside.
- Melt the butter in a large saucepan or skillet on medium heat. Add the flour and combine thoroughly. Add the milk and stir with a whisk to break up the lumps. Sauce will thicken within 5-8 minutes.
- Add the cheese, salt and pepper and stir until smooth and creamy. Add the pasta to the sauce and mix well.
- Pour all into a 2-quart baking dish or a 9×9 baking pan.
- Mix the topping ingredients in a bowl and sprinkle bread crumb mixture on top of the macaroni and cheese.
- Bake at 350 degrees for 30 minutes until bubbly and golden brown on top. Serve the pasta and cheese as the main course with a salad or alongside chicken or pork as a hearty side dish.
