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EVERYDAY COMFORT · CLEAR STEPS

Baked Mac and Cheese

Elbow macaroni in a smooth cheddar and Gruyère sauce with a lightly browned cheese top. A small baking dish makes four main dish portions or six smaller sides.

TOTAL TIMEAbout 55 minutes
SERVES4 servings
YOU'LL NEED2 quart baking dish, pasta pot and saucepan
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Elbow macaroni with a lightly browned cheese top in a cream baking dish
Baked Mac and Cheese, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 15 minutes. Cooking: about 35 minutes. Rest: at least 5 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat and milk. Check pasta and cheese labels for additional allergens.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Set up the oven and pasta

    Heat the oven to 350°F (175°C). Butter a 2 quart (1.9 liter) baking dish. Boil macaroni in salted water until 1 minute short of the package timing, then drain.

    WHAT TO LOOK FOR

    Leave the pasta a little firm because it continues cooking in sauce.

  2. Make a pale sauce base

    Melt butter in the saucepan over medium low heat. Whisk in flour and stir for 2 minutes without browning. Whisk in milk gradually, starting with a small splash and smoothing each addition.

    WHAT TO LOOK FOR

    Roux means the cooked butter and flour paste; small additions of milk help prevent lumps.

  3. Melt the cheese gently

    Bring to a gentle simmer, whisking, until the sauce coats the whisk, about 4 to 6 minutes. Remove from heat. Stir in 1 cup (115 g) cheddar, all the Gruyère, measured salt and pepper.

    WHAT TO LOOK FOR

    Let vigorous bubbling subside before adding cheese. Do not boil the finished cheese sauce.

  4. Combine and bake

    Stir in pasta and spread in the dish. Scatter remaining ½ cup (55 g) cheddar over the top. Bake for 20 to 25 minutes, until bubbling and lightly browned; the center should reach 165°F (74°C).

    WHAT TO LOOK FOR

    A deep, narrow dish heats differently; use the thermometer and allow extra time if needed.

  5. Let it settle

    Rest for 5 minutes before dividing into four main portions. Serve with a vegetable side if desired.

    WHAT TO LOOK FOR

    The sauce thickens on standing. The 55 minute total includes this rest.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Keep the sauce separate until smooth.

Finish the sauce before folding in the pasta. Stirring hard after the pasta is added can break the elbows.

02

Use what is already in the fridge.

This recipe shares whole milk and butter with Buttery Mashed Potatoes. Plan the shopping for both dishes to use an opened carton of milk.

03

Store and reheat.

Refrigerate portions in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3 to 4 days. Cover and reheat with a splash of milk to 165°F (74°C).

KEEP THE IDEAS COMING

Something else to try.

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