Homemade Baked Mac and Cheese
This is a classic baked mac and cheese, perfect as a side dish. It starts with a standard béchamel sauce that is thickened with a roux, loaded with sharp cheddar and colby jack, and then baked with a breadcrumb topping until crispy and golden brown.
Ingredients
- 6 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz sharp cheddar cheese shredded
- 8 oz colby jack cheese shredded
- 1 lb box cavatappi, or rigatoni work well
- 1/4 cup reserved pasta water 2 oz
- 1 cup seasoned breadcrumbs or panko
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 1 pinch nutmeg
Instructions
- Boil salted water and cook noodles for 10 minutes until al dente. Reserve 1/4 cup pasta water before draining.
- Melt butter in skillet, add flour to create roux. Stir in salt, pepper, paprika, and nutmeg for 4-5 minutes.
- Slowly whisk in milk and cream until sauce thickens. Add cheese in batches, stirring until melted.
- Mix pasta and reserved water into cheese sauce. Transfer to greased baking dish.
- Top with remaining cheese and breadcrumbs. Bake at 375°F for 15 minutes.
- Broil 1-2 minutes until breadcrumbs are golden brown. Let stand briefly before serving.
Notes
Watch carefully during broiling to prevent burning.