Easy Baked Macaroni And Cheese

If you’ve been in a dinner rut lately, you likely need a boost of motivation with a simple strategy. Here’s what I do and you’re welcome to borrow it: prepare a new-to-you dinner recipe just once a week. When I’m bored in the kitchen, I use this easy and manageable one-night-a-week commitment to keep dinnertime creative, interesting, and satisfying. The latest and greatest dinner recipe in my kitchen is baked macaroni and cheese. It’s certainly nothing new and unique, but it makes a terrific meat-free meal alongside something healthier like fresh salad or steamed green beans.

Tell Me About this Baked Mac & Cheese

Texture: Elbow macaroni can be used in this recipe, but I prefer pasta shells. I just love the way the cheese sauce sticks to the ridged surface and fills the shells. Coupled with the slightly toasted, crisp Panko topping, this baked mac & cheese is amped up with rustic texture. Flavor: This recipe offers all the cheesiness you expect from a good macaroni and cheese recipe, but I’ve enhanced it with garlic powder, smoked paprika, and mustard powder. The mustard powder adds a sharp kick and added depth of flavor. It’s the same seasoning I rave about it in my ham & cheese strata. Ease: Pretty easy. The recipe can be broken down into three manageable parts: cooking the pasta, making the sauce, and adding a topping. Plus, it’s an excellent make-ahead freezer meal—prepare everything in advance and freeze it. When you’re ready to serve, thaw overnight and bake. Time: Set aside about 40 minutes to complete this recipe.

How to Make the Baked Macaroni & Cheese Sauce

The full printable recipe is below, but let’s walk through how to make the best macaroni & cheese sauce. Start the baked macaroni and cheese recipe by making a béchamel sauce. (Don’t get nervous: it’s always the start of a classic cheese sauce.) Melt some butter, add flour and milk, then stir in cheddar cheese, salt, and spices. And a dash of hot sauce for a kick. Let it all simmer and melt for a few minutes. Soon you’ll have the creamiest, most flavorful cheese sauce.

Best cheese to use: Use extra sharp cheddar for the best flavor. Or instead, try mixing it up by using half cheddar and another cheese such as gouda, fontina, or gruyere. For optimal flavor: Shred the cheese yourself. Don’t buy the pre-shredded cheddar, which typically has stabilizers and a drier texture. For the best cheese sauce, you want the cheese right off the block.

After you combine the buttered noodles and cheese sauce, stir in 3 ounces of cream cheese. This adds creaminess and creates an extra indulgent macaroni and cheese—especially needed since we’ll bake it.

Why Bake Macaroni and Cheese?

Doesn’t that just add another step? Yes, it does, but a baked macaroni and cheese offers so much more texture than the stovetop versions. Who can resist that cheesy creamy underneath a crisp, toasted topping made with Panko breadcrumbs and melted butter? I used pre-seasoned Panko for extra flavor, but you can add parmesan and garlic powder to plain breadcrumbs or Panko. If you’re looking for an amped-up favorite, try this macaroni and cheese recipe which features bacon, sautéed spinach, and white cheddar. Or whip up this creamy butternut squash mac and cheese for another tasty twist.