For this version, I wanted something quick and simple. I also wanted it to look similar in color to the box of Kraft Mac and Cheese my children have grown to idolize. They are a little older now, so I’m ready to migrate to a more grownup version!
Video: How to Make Baked Mac and Cheese
What Is the Best Pasta for Mac and Cheese?
You want something that is sturdy and will hold the sauce within the pasta. Shapes with folds or tubes are better than bows or straight noodles. My top two choices are: My distant second favorites are:
What Is the Best Cheese for Mac and Cheese?
I prefer to shred my own cheese for two reasons. First, I can buy higher quality cheese, and second, I get a smoother texture when I shred it myself. From what I’ve read, pre-shredded cheese is less smooth because anti-caking agents are added. Will pre-shredded cheese work? Absolutely! If you’re in a hurry, go for it. But if you have a few extra minutes, shredding the cheese yourself will make the dish that much better! Pick two or three:
CheddarSmoked cheeses, such as gouda or mozzarellaMonterey JackFontina—a nice mild cheese that melts beautifullyGruyere—a Swiss cheese. (Swiss can vary in the intensity of flavor just like cheddar, so ask for a sample to find the brand you like best.)Plain mozzarellaCream cheese
Skip the Roux!
Traditionally, macaroni and cheese starts with a roux and a béchamel sauce. Béchamel — in the most basic modern sense — is a combination of butter, flour, and milk. When you add cheese to the sauce, it becomes Mornay. I realize it’s sacrilege to skip a foundational sauce like this when making mac and cheese, but I did it for a couple of reasons. First, pasta is already starchy. I didn’t really need more starch in the form of flour. Second, if I can skip a step and still make tasty mac and cheese on a weeknight, I’m going to. I value my time, and so should you.
Three Steps for Easy Cheese Sauce
Short on Time?
Skip the baking step! Pour the noodles into the cheese sauce, stir to combine, and serve as-is. If you still want the crispy top on your stove-top mac and cheese, combine the ingredients for the topping, and toast in a skillet over medium heat. Sprinkle over your bowl and serve.
Storing and Reheating Mac and Cheese
There is no easy way to tell you this: This particular baked macaroni and cheese will not reheat to its previous glory. Which doesn’t mean it isn’t good; it’s just different. You can reheat it in the oven to re-crisp the breadcrumb topping, but the mac and cheese part won’t be as creamy as it was when you first made it. Keep mac and cheese covered in your fridge, and microwave the leftovers for up to a week.
How to Make Ahead and Freeze
You can freeze this unbaked casserole and then bake it later, but the mac and cheese isn’t quite as creamy as it would be if you baked it straight away. I, however, don’t mind exchanging a little creaminess for knowing I have a freezer meal waiting. To freeze, make the recipe up to the point where you combine the sauce and the noodles, but don’t bake it. Instead, let the mac and cheese cool in the pan on the counter. Cover with a layer of aluminum foil. Then plastic wrap. Then freeze. It will keep for one month in the freezer. Bake from frozen for one hour. Top with breadcrumb topping and place under the broiler for 15 minutes, or until the crumbs are golden.
Can’t Get Enough Mac and Cheese?!
Slow Cooker Mac and Cheese Broccoli Cheddar Mac and Cheese Chili Mac and Cheese Quick Stovetop Mac and Cheese Green Goddess Mac and Cheese
2 tablespoons melted unsalted butter 2/3 cup plain panko breadcrumbs 1/4 cup shredded Parmesan 1/4 teaspoon kosher salt 1/8 teaspoon smoked paprika Pinch cayenne pepper
For the macaroni:
10 ounces elbow macaroni pasta or cavatappi 1 tablespoon kosher salt 1 tablespoon unsalted butter
For the sauce:
4 ounces cream cheese 1 (10-ounce) brick cheddar cheese, shredded (about 3 cups thickly shredded cheddar cheese) 2 1/2 cups whole milk 1/2 teaspoon white pepper 1/2 teaspoon kosher salt 1/2 teaspoon mustard powder 1/4 teaspoon turmeric powder
Garnish:
Minced parsley or chives, optional
