Baked White Mac and Cheese

Al dente macaroni noodles are smothered in a smooth, velvety parmesan sauce and baked to bubbly golden brown perfection in the mouthwatering baked white mac and cheese.

Course Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 742kcal

Author Teddy Danielson

Ingredients

1 1/2 cups elbow macaroni measured dry then cooked
3 tablespoons butter
2 cloves garlic minced (roughly 1 1/2 teaspoons)
3 tablespoons all-purpose flour
1 cup cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoons black pepper
1 cup grated parmesan
1 cup grated white cheddar

Instructions

Boil the pasta

Preheat the oven to 400 degrees F if you are baking your mac and cheese.
Bring a large pot (about 3 quarts) of water to a boil and add 1 tablespoon of salt.
Add the pasta and set a timer for 2 minutes less than the box suggests. If it gives a range, use the shortest time. if it gets done before the sauce, just drain it and set it back in the pot until you need it.

Make the sauce

Once the pasta is in, start the sauce.
In a 12-inch skillet, melt the butter over medium-high heat. Add the garlic and saute for about 30 seconds.
Add the flour and stir to cook out the raw flour flavor -- about 1 minute.
Add the cream and milk (warmed if possible) and stir to combine. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and reduce the heat to medium-low.
Cook until the sauce thickens, stirring constantly, and is thick enough to coat the back of a spoon -- about 5-6 minutes.
Turn off the heat and add the cheeses. Stir until the cheese melts. Add the pasta and stir to combine.

Bake the mac and cheese

Transfer the mac and cheese to a greased 9x13 baking dish or bake it in an oven-safe skillet. Bake for 20-25 minutes on the center rack.
If you want to broil the top, preheat the broiler and broil (about 5 inches from the element/flame) until golden brown and bubbly. Keep an eye on it so you don't burn it!

Notes

Note 1: For gluten free, substitute gluten free pasta and a 1:1 gluten free flour.

Note 2: Almond or other non dairy milks have been substituted with success.

Note 3: Make sure to taste your sauce before baking. If it needs more flavor, add a teaspoon of red or white wine vinegar and a pinch more salt.

Note 4: Remember that bland cheese makes a bland mac and cheese. Avoid using very mild cheeses like mozzarella and provolone together.

Nutrition