Baked Macaroni and Cheese

This classic macaroni and cheese recipe offers a deliciously creamy and comforting dish that will satisfy both adults and kids. By keeping things simple and avoiding overpowering cheeses and heavy cream, we achieve a balanced and flavorful result. The base of the sauce is a béchamel, made with butter, flour, milk, and chicken broth for savory depth. The combination of sharp cheddar and Colby cheese provides an ultra-cheesy flavor and a lusciously creamy texture. Tossed with cooked macaroni, the mixture is then baked to perfection with a crunchy breadcrumb topping. This home-style macaroni and cheese is sure to become a family favorite. Enjoy the ultimate comfort food with this easy-to-make and crowd-pleasing recipe!

INGREDIENTS:

• 8 tablespoons unsalted butter
• 2 cups fresh bread crumbs
• Salt and pepper
• 1 pound elbow macaroni or small shells
• 1 garlic clove, minced
• 1 teaspoon dry mustard
• ¼ teaspoon cayenne pepper
• 6 tablespoons all-purpose flour
• 3½ cups whole milk
• 2¼ cups low-sodium chicken broth
• 1 pound Colby cheese, shredded (4 cups)
• 8 ounces extra-sharp cheddar cheese, shredded (2 cups)

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit. Melt 2 tablespoons of butter, toss with bread crumbs, and season with salt and pepper. Spread the bread crumbs onto a rimmed baking sheet and bake until golden, about 8 minutes.
2. Meanwhile, bring 4 quarts of water to a boil in a large Dutch oven. Add the macaroni and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente. Drain the pasta and set it aside.
3. Dry the now-empty pot, add the remaining 6 tablespoons of butter, and melt it over medium heat. Stir in the minced garlic, dry mustard, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and chicken broth until the mixture is smooth. Simmer, whisking often, until the sauce thickens, approximately 15 minutes.
4. Off the heat, gradually whisk in the shredded Colby and cheddar cheese until melted. Season the sauce with salt and pepper to taste. Stir in the cooked pasta, breaking up any clumps. Pour the mixture into a 13 by 9-inch baking dish and sprinkle the toasted bread crumbs evenly over the top.
5. Bake the macaroni and cheese until golden and bubbling around the edges, which takes approximately 25 to 35 minutes. Allow the dish to cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 6 to 8 servings.

SPECIAL INSTRUCTIONS:

• The macaroni and cheese can be assembled ahead of time, refrigerated, and baked later. Follow the special instructions provided in the recipe.

TIPS:

• Customize the macaroni and cheese by adding cooked bacon, diced tomatoes, or sautéed vegetables.
• For extra flavor, sprinkle grated Parmesan cheese over the breadcrumb topping before baking.

In conclusion, this classic macaroni and cheese recipe offers a comforting and crowd-pleasing dish that combines creamy cheese sauce with perfectly cooked pasta. The simplicity of the béchamel-based sauce and the combination of sharp cheddar and Colby cheese provide a balance of flavors that will satisfy everyone’s taste buds. Topped with crunchy bread crumbs, this macaroni and cheese bake is a delicious and timeless comfort food. Whether enjoyed as a main course or a side dish, this homemade macaroni and cheese is sure to be a hit at family gatherings or potluck dinners. So, gather your ingredients, follow the simple steps, and indulge in the ultimate comfort food experience with this classic macaroni and cheese recipe!