Click the Print button above to print this recipe. The ads will not print.
Old Fashioned Baked Mac and Cheese
Old Fashioned Baked Mac and Cheese is creamy, cheesy and golden, with medium cheddar, Gruyère and Monterey Jack in a velvety cream cheese sauce.
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 8 ounces medium cheddar cheese shredded from the block, about 2 cups
- 8 ounces Gruyère cheese shredded from the block, about 2 cups
- 4 ounces Monterey Jack cheese shredded from the block, about 1 cup
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups half-and-half
- 4 ounces cream cheese cut into cubes
- 1 ½ teaspoons dry mustard
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Freshly cracked black pepper for serving, optional
Instructions
- Heat the oven to 400°F and grease a 9x13-inch dish. Shred all three cheeses into a big bowl and toss them together. You'll have about 5 cups: 3 cups for the sauce and 2 cups for the top.
- Boil the macaroni in a big pot of well-salted water for 2 minutes less than the box says for al dente, about 5 minutes. Drain, toss with the olive oil so it doesn't stick, and set it aside.
- In the same pot, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and half-and-half. Turn the heat to medium-high and, whisking constantly, bring it to a boil. Turn down the heat and gently simmer for just about 1 minute, still whisking. Remove from the heat. It will still be a little thin, but it will thicken.
- Let the sauce sit for 2 minutes. Stir in the dry mustard, salt, pepper and cayenne. Whisk in the cream cheese until smooth, then stir in 3 cups of the shredded cheese, a handful at a time, letting each one melt before adding the next. Stir in the macaroni.
- Spread the mac and cheese in the dish and sprinkle the remaining 2 cups of cheese evenly over the top. Bake for 10 minutes, until the cheese is melted and bubbly. Let it rest for 5 minutes, then finish with a few grinds of fresh pepper if you like.
Notes
Pasta: I use Barilla elbows. This is important because they hold their texture and shape better than other brands.
Cheese: Shred it from the block. Bagged shredded cheese won't melt smoothly.
Make ahead: Assemble without the 2 cups of top cheese, cover and refrigerate up to 2 days. Bake covered at 350°F for 25 minutes, then sprinkle on the 2 cups of cheese and bake uncovered for 15.
Reheating: Add a splash of milk and microwave until creamy.
Browning: To add color to the cheese, broil it for 1 to 2 minutes after baking, watching closely. Use a metal or ceramic dish, since most glass dishes aren't broiler-safe.
Nutrition
Serving: 1 | Calories: 508kcal | Carbohydrates: 36g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 813mg | Fiber: 1g | Sugar: 6g
https://dearcrissy.com/old-fashioned-baked-mac-and-cheese/dear crissy