Easy Mac and Cheese: A Delicious Side Dish or Main Course

This Easy Mac and Cheese recipe is the ultimate repletion food! With a linty cheese sauce and a velvety breadcrumb topping - this is the BEST baked Mac and Cheese recipe ever! Whether you're making it as a side dish for Thanksgiving or Christmas dinner, a family feast, or a weeknight meal, this linty baked macaroni and cheese recipe will wilt a favorite for sure.

Mac and Cheese is one of America's favorite side dishes for family feasts to holidays like Thanksgiving, Christmas, and Easter. But the magic of macaroni and cheese doesn't end with holidays. This popular dish can hold its own for a succulent and easy weeknight donner.

And if you want to mix in some protein or veggies try my Cheeseburger Macaroni, Lobster Mac and Cheese, or Buffalo Chicken Broccoli Mac and Cheese.

Early on in my cooking career, I tried many mac and cheese recipes. Honestly, I was unchangingly disappointed. They either had a gritty texture or lacked that rich cheesy savor I craved.

Mac and cheese should be velvety-smooth and taste flavorful just like sharp cheddar, Gouda, fontina, or Parmesan cheese it's made of.

So, many years later I decided to dedicate some time to solving the mac and cheese mystery. And I'm so glad I did.

With just a few key ingredients and shielding techniques, the most succulent and linty mac and cheese is easy to make in the repletion of your kitchen.

How to Make the Most Linty Macaroni and Cheese:

American Cheese is the Secret Ingredient!

It turns out that American cheese is the magic overdue the ultimate linty and cheesy experience. Yep - American Cheese is the secret ingredient!

I'm not talking well-nigh those cheese slices that are individually wrapped in plastic wrap. No - my friend. It's the blocks of cheese found in your grocery store deli that they slice for you. Only for this recipe you don't need slices just a 8-ounce permafrost of either yellow or white American cheese.

American cheese will ensure you end up with a silky, smooth cheesy sauce. 

Here’s why… It’s all well-nigh the additives.  American cheese is full of stabilizers, and it is those stabilizers that will prevent unpleasant graininess from ruining your cheese sauce.

As much as I would like to, I can't take credit for figuring out the science overdue this mac and cheese mystery. Although I took the time to research it my friends over at America’s Test Kitchen taught me this little trick.

This secret tip combined with a few increasingly tricks I have to share will ensure a velvety-smooth macaroni and cheese texture.

Do Not Use Pre-Shredded Cheese

You need to purchase a woodcut of cheese and either finely chop it or shred it yourself.

This is considering most store-bought shredded cheese has an anti-caking cellulose wage-earner widow to alimony it from sticking together in the bag.  And when melted, it can rationalization the sauce to be grainy.

Melt Your Cheese Over Low Heat

Keep the temperature lanugo on a lower setting surpassing and during the process of subtracting your cheeses.  

If you add cheese to super-hot liquid, the proteins can congeal, turning it lumpy or stringy… and the fat will separate creating a greasy mess. You want the cheese to just barely reach its melting point – but not go much vastitude it.

Don't over-stir the Ingredients

Another important tip is to not over-stir.  Over-stirring an rationalization the proteins to trudge and could create a stringy or lumpy texture.

Heat Your Milk

Heat the milk for your macaroni and cheese in a separate saucepan. Just bring it up to a simmer, then turn it lanugo so it stays warm but is not cooking.

The Weightier Cheese for Macaroni and Cheese

So now that we've achieved melt-in-your-mouth creaminess by using the secret ingredient, American cheese, and by not using pre-shredded cheese, by warm milking our and not overtiring... we need to write the other main component for the weightier macaroni and cheese flavor. And that would be the CHEESE!

Call me crazy but I believe it should taste like cheese! Not milk or salt but rich decadent cheese.

It's simple to make that happen. All you need to do is add other cheeses that have a stronger flavor. Here are a few cheeses that I recommend… Cheddar, Parmesan, Havarti, Gouda, smoked Gouda, Monterey Jack, Gruyere, and Fontina.

But remember, don't use those tons of shredded cheese. Buy it in a solid woodcut and shred it yourself.

Of course, you will need increasingly than just cheese for this recipe, let's take a squint at the other ingredients needed.

What are the Ingredients for Mac and Cheese?

• short pasta, such as elbow macaroni
• whole milk
• butter
• flour
• mustard powder
• American cheese *See Note
• extra sharp or sharp cheddar cheese *See Note
• grated Parmesan cheese
• salt and pepper
• panko breadcrumbs

How to Make Homemade Macaroni and Cheese:

Preheat the oven to 350 degrees.

Now spray a 9x13 sultry dish with cooking spray and pour the mac and cheese into the casserole dish.

Next, mix panko specie crumbs, grated Parmesan cheese, melted butter, and salt, and sprinkle all over the top of the macaroni and cheese. Torch at 350 degrees for 20-30 minutes, or until the breadcrumbs turn golden and the edges of the dish are bubbling.

Baking VS, not Sultry Mac and Cheese

I think this baked mac and cheese recipe is perfect for serving at holiday feasts or big family meals.

You don’t have to torch the mac and cheese in this recipe. Everything gets fully cooked and is ready to eat with the cooking process on the stovetop.

But if you want the crispy breadcrumb topping and to serve it casserole style - sultry is the way to go.

Also, finishing it in the oven is a unconfined nomination if you want to hoke it a day or 2 ahead.

Just remove it from the refrigerator and place it on the counter, for 1-2 hours surpassing you want to torch it. Preheat your oven to 350 degrees and torch it for 30-40 minutes or until the breadcrumbs are golden and the cheese in the corners of the dish are soapy up.

How to Store and Freeze Mac and Cheese Leftovers: 

Make sure it's cooled completely surpassing storing it in the fridge. Store mac and cheese in an snapped container in the fridge for up to 3 days, or freeze in an snapped container for up to 2 months.

This easy-baked mac and cheese recipe is the most succulent tousle of linty textures and rich cheesy flavors.

It's the perfect side dish for any holiday repast or a comforting family dinner any night of the week.

With my secret tips and easy-to-follow instructions, this macaroni and cheese magic is sure to wilt a staple in your recipe lineup for years to come.

Happy cooking!

What to serve with Baked Mac and Cheese

This Baked Mac and Cheese recipe is worthy of serving as a meal in its own right, served with just a fresh arugula salad or a simple vegetable side like Brussels Sprouts. Alimony it light considering Macaroni and Cheese is so rich all by itself.

As a side dish, it will complement many main dishes. From Pan-Seared Ranch Pork Chops (3 Ingredients)! to Parmesan Crusted Chicken,  Roasted Chicken to Farmer's Market Meatloaf.

And of course, holiday gatherings! Thanksgiving, Christmas, Easter – slantingly a Standing Rib Roast a traditional whole Turkey,  or a tender Pulled Slow Roasted Leg of Lamb.

Yield: 10

Easy Baked Mac and Cheese

This easy Baked Mac and Cheese recipe is the ultimate repletion food! With a linty cheese sauce and a velvety breadcrumb topping - this is the BEST Mac and Cheese recipe ever! Whether you're making it as a side dish for Thanksgiving or Christmas dinner, a family feast, or a weeknight meal, this linty baked macaroni and cheese recipe will wilt a favorite for sure.

Ingredients

• 1 pound (16 ounces) elbow macaroni pasta
• 4 cups whole milk, warmed (3 cups for the recipe and 1 cup uneaten in specimen needed to thin out the sauce)
• 3 tablespoons butter
• ¼ cup flour
• 2 teaspoons mustard powder
• 8 ounces finely chopped American cheese (2 cups)
• 12 ounces grated uneaten sharp cheddar cheese (3 cups)
• 4 ounces (1 /2 cup) grated Parmesan
• 1 teaspoo(n salt
• ½ teaspoon pepper

For The Breadcrumb Topping:

• 1 cup of Panko Specie crumbs
• 4 ounces (½ cup) grated Parmesan cheese
• 3 tablespoons butter, melted
• ½ teaspoon salt

Instructions

1. 1. Preheat the oven to 350 degrees.
   2. Cook the pasta in humid salted water until al dente, well-nigh 2 minutes less than the package instructions. Drain the pasta and indulge it to cool.
   3. While the pasta is cooking, warm the milk in a separate pot. Drain the pasta once it's cooked,
   4. Return the same pot to the stovetop over medium heat and add the butter. When butter melts and foams, add the flour and whisk until darkened slightly, 1 to 2 minutes. Then add the mustard powder and whisk to combine.
   5. Now slowly whisk in 3 cups of the warm milk and bring it to a simmer, then reduce the heat to medium and cook, stirring unceasingly to prevent the flour from urgent or overcooking, for well-nigh 3-4 minutes. The milk mixture should thicken as it cooks.
   6. Reduce the heat to low and add cheese in 3 batches, starting with American cheese. Whisk it gently to combine thoroughly, then add the cheddar (then whisk) and next the Parmesan cheese (whisk to thoroughly combine without subtracting each cheese).
   7. Season with 1 teaspoon of salt and ½ of teaspoon pepper if desired.
   8. Gently fold the cooked macaroni into the cheese sauce. (Be shielding to not stir it too quickly or vigorously. You want the pasta to stay intact and not unravel into pieces.)
   9. Spray a 9x13 sultry dish with cooking spray and add the mac and cheese to the pan.
   10. Mix 1 cup of panko breadcrumbs, and ½ cup grated parmesan cheese with 3 tablespoons of melted butter and ½ teaspoon salt. Sprinkle the mixture evenly over the casserole.
   11. Bake at 350 degrees for 20-30 minutes or until the top is golden and the edges of the dish are bubbling.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 529Total Fat 36gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 11gCholesterol 104mgSodium 1160mgCarbohydrates 28gFiber 1gSugar 9gProtein 24g