Baked Mac and Cheese | Olive & Mango

What’s better than homemade Rich and Creamy Mac and cheese? – Homemade Baked Mac and cheese!! Ok maybe they are equally delicious but I always love a baked version with a buttery crispy topping to take it over the top!! Classic delicious comfort food at its best!! This is the perfect side dish for any meal and protein but can also be the main show if you wish – side salad optional. Make it with grown up cheddar and cheese blends or make it with classic yellow cheddar and mild stretchy mozzarella for a more kid friendly Mac and cheese. When you are craving Mac and cheese make sure to try this recipe before you reach for that box – I promise you it will be worth it!!

Baked Mac and Cheese Ingredients

Basic ingredients that you can easily get at the grocery store make up this extra creamy Baked Mac and cheese recipe- here is the breakdown:

• Pasta – We usually use elbow or cavatappie shaped . Feel free to use any type of pasta that you have on hand or like but I do recommend a short pasta shape (bowties, rotini, etc.) instead of spaghetti noodles, but they do work if it’s all you have! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta, etc. etc. Just cook it according to the package.
• Butter and Flour – This combines together to create a roux that is used to thicken the cheese sauce. I use unsalted butter and all purpose flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour. I do not recommend whole wheat flour, as it give this mac and cheese recipe a wheat taste. 
• Milk – Any variety of milk will work, just remember that the higher the fat content the creamier your mac and cheese will be. I always use whole milk. Some have made this recipe using broth or stock in its place and it works too if you wanted a bit of a lighter version. It just won’t come close to as creamy or rich as the one pictured. You could also do a mix of whole milk and half and half for a super rich Mac and cheese 
• Cheese – I used a combination of white cheddar and yellow and mozzarella cheese for extra cheesy pulls but you could use any combination or keep it to one cheese. NOTE: The quality of the cheese that you use in this homemade mac and cheese recipe really matters. If you wouldn’t eat it by itself, then don’t use it to make mac and cheese. I recommend a high-quality medium to sharp cheddar cheese for the best flavor! Feel free to use a combination of cheeses to – gruyere is a fabulous one to shred and add in as is Colby cheddar 
• Salt & Pepper – Add these ingredients to taste! 
• Garlic powder, onion powder, ground mustard – These are optional but I think they add just a touch of flavor that takes this mac and cheese recipe up a notch without making it unpalatable to kids. Adjust the amount to your family’s tastes! 
• For the Topping: I used Panko bread crumbs grated parmesan cheese and melted butter for a crispy topping – the topping is optional but recommended as it adds another layer of goodness to the baked Mac and cheese 

Mac and cheese add ins:

As always, feel free to stir in any of your desired mix-ins as well if you’d like, such as:

• Proteins: add any protein like cooked chicken, bacon, shrimp, pancetta, cooked sausage, cooked diced ham etc.
• Veggies: I love adding roasted veggies to my mac and cheese and greens like baby spinach, or other flavourful veggies like sun-dried tomatoes, or artichokes.
• Nuts: Pine nuts, toasted almonds, etc.
• Seasonings: Switch things up with Cajun seasoning, Italian seasoning,…you name it.

Cheese Options:

Classic mac and cheese is made with a good sharp cheddar cheese, but you can also switch things up and use another kind of cheese, or a combination of cheeses. You want to be sure that whatever cheese you use is a good melting cheese. Gouda, brie, provolone, Monterey Jack, goat cheese, mozzarella, Gruyère (my personal fav), fontina, and asiago cheese are all commonly found cheeses that are good for melting. Try to grate your own cheese and avoid pre-shredded cheese as pre shredded usually has additives that can change the texture of your cheese sauce and don’t melt the same way. 

How to Make This Creamy Baked Mac and cheese:

This easy Baked mac and cheese recipe is super fast-paced once you start cooking, so it’s important to have all the ingredients measured and ready to go! Here is the break down instructions:

1. Cook the macaroni according to the package instructions to al dente. Be sure to add a generous amount of salt to the boiling water. It may seem like an insignificant step, but it makes a huge difference in the overall taste of this mac and cheese (or any pasta dish for that matter). Drain then toss with a little butter and set aside 
2. Make the topping by combining the topping ingredients then set aside 
3. Make the cheese sauce while the pasta cooks, melt the butter in another pot, then stir in the flour and cook it for a few minutes until golden. Slowly whisk in the milk, followed by the seasonings. The sauce will start to thicken up after a few minutes. Slowly whisk in half the cheese
4. Add pasta the pot with the cheesy sauce, and gently toss 
5. Pour half the Mac and cheese into prepared pan followed by a layer of half the remaining cheese then repeat with the remaining Mac and cheese and remaining cheese.
6. Top with the buttery parmesan panko 
7. Bake until bubbling and golden!

Tips & Tricks for this Creamy Baked Mac and Cheese:

• Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn’t be cold when added to the base.
• Cook the pasta al dente – don’t over cook it because it will continue to cook in the cheese sauce and will become gummy 
• The creamy sauce should still be thick enough to coat the back of a wooden spoon. The sauce will thicken when you add the cheese and also when the pasta is added and as it cools. So don’t worry about cooking the sauce until it’s super thick before adding the cheese. Expect it to be a thinner sauce, than a typical bechamél. The sauce will thicken when it bakes. Stick to the time notations in the directions.
• This recipe is best eaten fresh and right away while it’s hot.
• Be sure to let the roux (flour + butter) cook for a few minutes – this cooks the raw flour taste out and gives the finished dish more flavor.
• Try to cook the pasta and sauce at the same time if possible- that way it’s quicker to make and the hot drained pasta mixes better into the sauce.
• Use a variety of cheeses – great time to get rid off you odds and ends of cheese in the fridge and be sure to freshly grate your cheese 
• Melt the Cheese Slowly, in Batches. Once the sauce is thick, it’s time to add the cheese. To avoid graininess, reduce the heat to low and add the hand grated cheese in small batches, whisking or stirring to fully combine after adding each addition of cheese.

Can This baked Mac and Cheese be Made Ahead?

This Baked Mac and cheese can be made up to 3 days ahead of time. The entire dish can be assembled pre-bake with cheese on top (except for the buttered panko, tightly wrapped in foil and refrigerated until ready to use. When ready to serve, uncover casserole, top with buttered panko and bake for about 30 minutes or until casserole is bubbling and golden brown on top. I Recommend cooling the pasta and the sauce so its just warm before stirring them together and assembling this baked Mac and cheese – this will help prevent the macaroni from over cooking or getting gummy especially as it will be sitting in the sauce for a longer period.

Can Baked Mac and Cheese be Frozen?

This Baked Mac and Cheese can be frozen for up to 2 months. The entire dish can be assembled pre-baked (including the buttered panko), tightly wrapped in foil and stored in the freezer until ready to use. Again – I Recommend cooling the pasta and the sauce so its just warm before stirring them together and assembling this baked Mac and cheese – this will help prevent the macaroni from over cooking or getting gummy especially as it will be sitting in the sauce for a longer period. When ready to serve, bake covered casserole in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 to 20 minutes or until casserole is bubbling and golden brown on top. 

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