Oven-Baked Mac & Cheese Recipe
Ingredients:
- 400g elbow macaroni (or any pasta you like)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (for that stretchy melt)
- 1/2 cup grated Parmesan cheese (optional, for depth of flavor)
- 4 cups milk (whole milk recommended)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (for color)
- 1/4 teaspoon ground mustard (optional, adds a subtle tang)
- A pinch of cayenne pepper (optional, for a slight kick)
- 1 cup shredded cheese blend (cheddar/mozzarella) for topping
Instructions:
- Cook the Pasta:
- Boil macaroni in salted water until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 2-3 minutes, stirring constantly (make a roux).
- Gradually pour in the milk while whisking to prevent lumps.
- Cook until the sauce thickens (5-7 minutes).
- Season with salt, pepper, paprika, ground mustard, and cayenne pepper.
- Add cheddar, mozzarella, and Parmesan cheese to the sauce. Stir until melted and smooth.
- Assemble the Casserole:
- Preheat your oven to 200°C (400°F).
- Combine the cooked pasta with the cheese sauce until well coated.
- Pour into a greased baking dish.
- Sprinkle the top with a generous layer of shredded cheese blend.
- Bake:
- Bake uncovered for 20-25 minutes, or until the top is bubbly and golden brown.
- For an extra crispy top, broil for the last 2-3 minutes (watch carefully).