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Baked Mac And Cheese

A creamy, cheesy, and comforting dish, perfect for family gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Elbow macaroni Small, tubed pasta pieces perfect for capturing the cheese sauce.
  • 2 cups Sharp cheddar cheese Rich and tangy, elevates the dish's flavor.
  • 1 cup Monterey Jack cheese Adds creaminess and meltiness.
  • 1 can Evaporated milk Enhances the creaminess of the sauce.
  • 4 tablespoons Butter Added for richness in the roux.
  • 1/4 cup All-purpose flour Base for the roux to thicken the sauce.
  • 1 cup Milk Adds smoothness to the sauce.
  • 1 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Black pepper Balances the dish with a touch of heat.
  • 1/2 cup Bread crumbs Optional for a crunchy topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil elbow macaroni in salted water according to package instructions until just al dente. Drain and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the flour and cook for about 1 minute until it bubbles slightly to create a roux.
  4. Gradually whisk in the milk and evaporated milk until a smooth consistency is achieved. Stir until thickened.
  5. Gently fold in the sharp cheddar and Monterey Jack cheeses, stirring until melted.
  6. Pour the cheese sauce over the cooked macaroni and mix until well-coated.
  7. Transfer to a greased baking dish and sprinkle bread crumbs on top if desired.
  8. Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
  9. Let cool for a few minutes before serving.

Notes

For added flavor, consider adding cayenne pepper, cooked broccoli, or experimenting with different cheeses like Gruyère or Gouda. Make sure to drain your pasta well to avoid a watery dish.