Q1: What is the absolute, number one secret to a creamy, not grainy, baked mac and cheese?

The secret is to shred your own cheese from a block! Pre-shredded, bagged cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping in the bag, and these anti-caking agents are the number one culprit behind a cheese sauce that is grainy or stringy. The second secret is to add your freshly shredded cheese to the hot sauce base over a very low heat , stirring gently until it has just melted.

Q2: Can I make this mac and cheese ahead of time for a party?

Yes, this is a perfect make-ahead dish! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days . When you are ready to bake, you can sprinkle on the fresh breadcrumb topping and pop it in the oven (you may need to add 15-20 minutes to the baking time, as it will be starting from cold).

Q3: What are the absolute best cheeses to use for a rich and flavorful mac and cheese?

The key is to use a combination of cheeses! You want one cheese that provides a bold, sharp flavor , like an extra-sharp cheddar , and another cheese that has a superior, creamy and gooey melt , like a Gruyère, a fontina, or even a simple, low-moisture mozzarella .

Q4: Should I cover my baked mac and cheese with foil when I bake it?

For this recipe, it is best to bake it uncovered . Because we are using a from-scratch, stable cheese sauce and have not overcooked our pasta, there is no need to cover it. Baking it uncovered is the key that allows the breadcrumb topping to become beautifully golden brown, toasty, and perfectly crispy.

Q5: Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, simply substitute the elbow macaroni with your favorite brand of gluten-free pasta , use a high-quality, all-purpose gluten-free flour blend for the roux, and use gluten-free breadcrumbs for the topping.

Creamy Homemade Baked Mac and Cheese

The Best Creamy Homemade Baked Mac and Cheese

A classic, from-scratch recipe for a rich and creamy homemade baked macaroni and cheese. This comforting dish features a classic béchamel sauce that is enriched with a flavorful blend of grated sharp cheddar and Gruyère cheeses, and seasoned with Dijon mustard and smoked paprika. The smooth cheese sauce is tossed with elbow macaroni that has been cooked just shy of al dente. The entire casserole is then topped with a crispy layer of olive oil- and Pecorino-coated breadcrumbs and baked until golden brown and bubbly.

Author: Grace

Ingredients

2 cups coarse bread crumbs
2 tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup grated pecorino cheese
1 pound elbow macaroni noodles
4 tablespoons unsalted butter, plus more for the pan
¼ cup all-purpose flour
4 cups whole milk
1 garlic clove, grated
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon sea salt
10 ounces sharp cheddar cheese, grated (about 4 cups)
10 ounces Gruyère cheese, grated (about 4 cups)
Freshly ground black pepper

Instructions

Preheat the oven to 425°F and butter a 9×13-inch baking dish.
Prepare the Topping and Pasta: In a small bowl, toss the bread crumbs with the olive oil to coat. Add the pecorino cheese and toss to combine. Set aside.
Bring a large pot of salted water to a boil. Cook the macaroni for one minute less than the package directs for al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook, whisking continuously, for about 4 minutes, until the mixture is light golden brown.
Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper. Bring the sauce to a simmer, whisking continuously.
Add the shredded cheddar and Gruyère cheeses and whisk until melted. Continue to cook over medium-low heat for 6 to 8 minutes, whisking often, until the sauce thickens slightly.
Add the cooked pasta to the cheese sauce and stir to coat.
Bake the Casserole: Transfer the macaroni and cheese to the prepared baking dish and top with the bread crumb mixture.
Bake for about 20 minutes, until the topping is crisp and the cheese is bubbling. Let it rest for a few minutes before serving.

Notes

Cooking the pasta until it is ‘a minute shy of al dente’ is a key step that prevents it from becoming mushy after it continues to cook in the oven.
The cheese sauce is a classic béchamel, which is thickened with a roux (a cooked mixture of butter and flour).
This recipe uses a blend of three cheeses (cheddar, Gruyère, and Pecorino) for a complex and savory flavor.

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