The Ultimate Creamy Baked Mac and Cheese (Company-Worthy!)
A rich and decadent ‘company-worthy’ macaroni and cheese that can be served creamy straight from the stovetop or baked into a classic casserole. The dish features a homemade, classic béchamel sauce enriched with a blend of three cheeses—sharp white cheddar, regular sharp cheddar, and gouda. The creamy sauce is tossed with cooked elbow pasta, crispy chopped bacon, and optional sautéed spinach. For the baked version, the casserole is topped with a crunchy crust of panko breadcrumbs and Parmesan cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes (for baked version)
- Yield: 8-10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 12 slices uncooked bacon
- 1 teaspoon minced garlic
- 3 cups fresh spinach (optional)
- 1 pound dry elbow pasta
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 5 cups shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda recommended)
- 1/2 cup panko breadcrumbs (optional)
- 1/2 cup shredded parmesan cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the bacon according to package directions until crisp. Let it cool, then chop it into small pieces.
- If using, sauté the spinach with the minced garlic in a bit of the bacon grease or butter until wilted.
- Cook the pasta in a large pot of salted water until al dente, about 1 minute less than the package directions. Drain, pour into a large bowl, and stir in 2 tablespoons of butter.
- Make the Cheese Sauce: In a large saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour to form a paste and cook for 1 minute.
- Slowly whisk in the milk and half-and-half. Add the salt and ground mustard. Bring the sauce to a simmer, then whisk in the shredded cheese until the sauce is smooth. Remove from the heat.
- Pour the cheese sauce over the buttered pasta. Stir in the chopped bacon and sautéed spinach.
- To Serve Stovetop: Serve immediately, garnished with fresh parsley.
- To Bake: Preheat the oven to 400°F. Spread the macaroni and cheese into a greased 9×13 inch baking dish. Top with breadcrumbs and parmesan cheese.
- Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for 10 more minutes until bubbly and golden.
- Let the baked casserole cool for 10 minutes before serving.
Notes
- This recipe is versatile, offering both a quick, creamy stovetop version and a classic baked casserole version with a crispy topping.
- Cooking the pasta ‘al dente’ is important, as it will continue to absorb sauce and soften, especially in the baked version.
- The recipe notes that leftovers will thicken in the refrigerator but can be thinned out with a splash of milk when reheating.
Find it online: https://www.eatswithsoul.com/creamy-baked-mac-and-cheese/