Baked Mac and Cheese
About this recipe
Baked Mac and Cheese is the ultimate comfort food, combining creamy cheese sauce with perfectly cooked pasta and a crunchy topping. This version, from John Kanell of Preppy Kitchen, stands out with its rich flavors from sharp cheddar and Gruyère cheeses, creating a decadent dish that's perfect for gatherings or cozy nights in.
What makes this recipe shine is the careful balance of flavors and textures. The use of a homemade béchamel sauce ensures a creamy consistency, while the toasted panko breadcrumbs add a satisfying crunch on top. It's a classic dish that never fails to impress.
Ingredient notes
- You can substitute Gruyère cheese with Swiss cheese if needed, but aim for a total of about 20 oz of cheese to maintain creaminess.
- If you want to add a different flavor, consider using aged Gouda or cream cheese in place of some of the cheddar or Gruyère.
Tips from Preppy Kitchen’s video
- Always salt your pasta water to enhance the flavor of the noodles; this is crucial as the pasta absorbs flavor while cooking.
- Shred your cheese from blocks instead of using pre-shredded cheese to avoid additives like cellulose, which can affect melting.
- When making the béchamel sauce, whisk continuously while adding the milk and cream to avoid lumps and ensure a smooth texture.
Good to know
- How long does it take to make Baked Mac and Cheese?
- The total time for this recipe is about 60 minutes.
- What type of pasta should I use for Baked Mac and Cheese?
- You can use macaroni or any small pasta shape you prefer, such as smaller shells.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Fill a large pot with water and add about 1 tablespoon of salt. Bring to a boil over high heat.
- 2
Shred 283g of sharp cheddar cheese and 283g of Gruyère cheese. Set aside.
- 3
In a separate large pan, melt 113g of unsalted butter over medium heat.
- 4
Add 60g of all-purpose flour to the melted butter and whisk for 2 to 4 minutes until it has a nutty smell.
- 5
Slowly pour in 3 cups of whole milk and 1 cup of heavy cream while whisking continuously until the mixture thickens and is creamy, about 5 minutes.
- 6
Add 3/4 teaspoon of salt, 3/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg (if using) to the sauce. Stir well.
- 7
Cook 1 pound of macaroni pasta in the boiling salted water until al dente, then drain.
- 8
Add half of the shredded cheese to the sauce off the heat and stir until melted and combined.
- 9
Pour the cheese sauce over the drained macaroni and stir gently to combine.
- 10
Grease a 3-quart baking dish with butter and transfer the mac and cheese mixture into it, smoothing it out evenly.
- 11
In a small skillet, melt 2 tablespoons of butter over medium-high heat and add 1/2 cup of panko breadcrumbs. Toast until golden brown.
- 12
Sprinkle the toasted panko over the mac and cheese in the baking dish.
- 13
Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the top is golden and crispy.
Heads up — we had to guess a little:
- The amount of nutmeg is optional and inferred based on common recipes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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