Q1: Why is my cheese sauce grainy or greasy?

The most common culprit is using pre-shredded cheese. The starches and anti-caking agents in pre-shredded cheese can often lead to a greasy or gritty texture. For the absolute smoothest, creamiest sauce, it is highly recommended to shred your own cheese from a block of high-quality, sharp cheddar and Gruyère.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use a different kind of cheese?

Of course! This recipe is a wonderful base. For a classic, gourmet flavor, a combination of fontina and white cheddar is fantastic. For a little kick, a pepper jack is a great addition.

Q4: My sauce is lumpy. What happened?

Lumpy sauce is almost always because the milk was added to the roux too quickly. The secret is to add your milk very slowly, especially at the beginning, in a thin and steady stream, while whisking constantly.

Q5: Do I have to use the tomatoes?

No, the tomatoes are optional, but they do add a wonderful, bright juiciness that cuts through the richness of the cheese. If you prefer a more traditional, all-crust topping, you can simply omit them.

Classic Baked Mac and Cheese (A Holiday Showstopper!)

A classic, from-scratch recipe for a rich and creamy baked macaroni and cheese. This comforting casserole features a homemade béchamel sauce made with butter, flour, and milk. The sauce is loaded with a savory blend of grated Gruyère and extra-sharp Cheddar cheeses and seasoned with a hint of nutmeg. The creamy cheese sauce is tossed with elbow macaroni and poured into a baking dish, then topped with fresh tomato slices and a crunchy layer of buttery, homemade breadcrumbs before being baked until golden brown and bubbly.

Author: Grace

Ingredients

1 pound elbow macaroni or cavatappi
Kosher salt
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
1 quart (4 cups) milk
12 ounces Gruyère cheese, grated (about 4 cups)
8 ounces extra-sharp Cheddar cheese, grated (about 2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (about 4 small)
1 1/2 cups fresh white bread crumbs (from about 5 slices)
Vegetable oil

Instructions

Preheat the oven to 375°F.
Bring a large pot of boiling salted water to a boil and add a drizzle of oil. Add the macaroni and cook according to the package directions, for about 6 to 8 minutes, until al dente. Drain well.
While the pasta cooks, heat the milk in a small saucepan until hot, but do not let it boil.
In a separate large pot, melt 6 tablespoons of the butter over low heat. Add the flour and cook for 2 minutes, stirring with a whisk to create a roux.
While whisking, pour the hot milk into the roux and cook for a minute or two more, until the sauce is thickened and smooth.
Remove the pot from the heat and stir in the Gruyère, Cheddar, 1 tablespoon of salt, the pepper, and the nutmeg.
Add the cooked macaroni to the cheese sauce and stir well to combine. Pour the mixture into a 3-quart baking dish.
Slice the tomatoes and arrange them on top of the macaroni.
Melt the remaining 2 tablespoons of butter and toss them with the fresh breadcrumbs. Sprinkle the buttered breadcrumbs over the top of the casserole.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is browned. Let it rest for a few minutes before serving.

Notes

This is a classic, from-scratch mac and cheese that uses a béchamel base for an extra creamy sauce.
Using freshly grated cheese is highly recommended, as pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Heating the milk before adding it to the roux is a key technique that helps to create a smoother, lump-free sauce.
This casserole can be assembled ahead of time and baked just before serving.

Find it online: https://www.eatswithsoul.com/classic-baked-mac-and-cheese/