Creamy baked mac and cheese is a classic, comforting dish for any time of the year. This dish is made with an extra creamy + cheesy sauce, tender noodles, and a golden cheese topping baked to perfection.
Info and tips
The most important part of mac and cheese is the sauce. Take your time when making the roux. I suggest slowly adding the heavy cream and mixing each time rather then all at once. This will help ensure that your sauce is smooth and not clumpy. It is also important to add the cheese slowly completely off heat so that it melts evenly and does not curdle.
Also save a little bit of pasta water to add to your sauce (about 1/3 cup) the salty, starchey water will add flavour, thicken, and “glue” the pasta to the sauce. Another tip is to take your pasta out of the boiling water 1 minute before its done, it will continue to cook in the oven. That way you have tender pasta instead of mushy.
I added some smoked gouda to the list of cheeses. It adds a lovely creamy, smoky flavour. If you don’t like gouda, substitute it for a different favourite cheese of yours!
Ingredients
- 4 cups macaroni
- 1/2 cup butter
- 4 cloves garlic
- 1 shallot
- 3 tbsp flour
- 4 cups heavy cream
- 1/3 cup pasta water
- 1/2 cup cream cheese
- 200g cheddar
- 200g mozzarella
- 100g smoked gouda
- salt & pepper to taste
- tsp garlic powder
- tsp onion powder
- tsp paprika
- tsp mustard powder
- parsley
Instructions
- Mince the garlic and shallot. Grate your cheeses and set aside.
- Add the macaroni to boiling salted water and cook until almost al dente, save 1/3 cup pasta water. Drain, oil, and set aside.
- Meanwhile in a large pot melt the butter and add the garlic and shallot. Saute on low to medium heat for a couple minutes until fragrant. Add the flour and mix until you form a roux.
- Slowly add the heavy cream, mixing each time to ensure you don’t break the roux. Once combined add the pasta water and mix. Bring to a very low simmer and add your seasonings.
- Completely off heat slowly add the cream cheese and shredded cheeses (save some for layering) bits at a time, stirring gently in. Taste here and adjust to your taste preference.
- Add the cooked pasta to the sauce and fold together. In a baking dish layer the macaroni and shredded cheeses, making sure to cover the top.
- Bake in the oven for 8-10 minutes or until the cheese topping has turned golden. Remove and top with parsley, and enjoy!
See below for a video tutorial!
This dish is made with an extra creamy + cheesy sauce, tender noodles, and a golden cheese topping baked to perfection. Mince the garlic and shallot. Grate your cheeses and set aside. Add the macaroni to boiling salted water and cook until almost al dente, save 1/3 cup pasta water. Drain, oil, and set aside. Meanwhile in a large pot melt the butter and add the garlic and shallot. Saute on low to medium heat for a couple minutes until fragrant. Add the flour and mix until you form a roux. Slowly add the heavy cream, mixing each time to ensure you don't break the roux. Once combined add the pasta water and mix. Bring to a very low simmer and add your seasonings. Completely off heat slowly add the cream cheese and shredded cheeses (save some for layering) bits at a time, stirring gently in. Taste here and adjust to your taste preference. Add the cooked pasta to the sauce and fold together. In a baking dish layer the macaroni and shredded cheeses, making sure to cover the top. Bake in the oven for 8-10 minutes or until the cheese topping has turned golden. Remove and top with parsley, and enjoy!Creamy Baked Mac and Cheese
(2 votes, average: 4.00 out of 5)
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Instructions
