Classic Baked Mac and Cheese and Then Some
Macaroni and cheese must be one of the most popular foods around and it is easy to understand why. Mac and cheese is pure comfort food with the creamy and cheesy sauce coating tube-shaped pasta. I can’t decide which type of macaroni and cheese I like more, stove-top mac and cheese or baked, as both have their merits. For this blog post, I decided to go with baked mac and cheese because I love the layer of crispy breadcrumbs over this cheesy casserole. They add welcome textural contrast to the smooth and creamy macaroni. In my opinion, this classic baked mac and cheese is the ultimate mac and cheese because it is creamy and gooey in a good way, with lots of cheese and extra flavor from the herb-infused sauce.
What is Mac and Cheese?
What is the foundation ingredient in Mac and Cheese? Other than the macaroni, it is the Mornay sauce made with cheddar cheese. A Mornay sauce is a béchamel sauce, (white sauce made from a roux and milk ) with melted cheese. These two sauces are two of the five mother sauces from French cuisine and are the backbone to a lot of American food.
Traditionally, a Mornay sauce is made with Gruyère cheese, so for this recipe, I decided to stay with tradition and use Gruyère cheese. Because mac and cheese would not be mac and cheese without the sharp taste of good cheddar, I combined a blend of two kinds of cheese for a full-flavored cheese sauce. Most mac and cheese recipes call for using all cheddar cheese, but the texture of a sauce made with only cheddar cheese is gritty. There is nothing wrong with it as it is the nature of the cheese, but it is just not that pleasant to eat.
Extra Cheese Flavor
I discovered to make a smooth cheese sauce with cheddar cheese, using two types of cheeses is essential. Plus the proportion of cheddar must be less than the second cheese in the sauce. Making cheddar cheese the less prominent cheese diminishes the gritty texture and makes a velvety smooth sauce. I recommend two cheese combinations, one with 12 oz (350 g) of Gruyère and 8 oz (225 g) of extra sharp cheddar. Or, for a more economical meal substitute the Gruyère with 12 oz (350 g) of Colby jack cheese and 8 oz (225 g) of extra sharp cheddar cheese. Either combination produces a silky and cheese forward sauce perfect for mac and cheese.
This recipe is adapted from Ina Garten’s Mac and Cheese and where I got the idea of combining Gruyère cheese with cheddar cheese. After my disappointing mac and cheese with 100% cheddar, I sought out more inspiration to fix the gritty texture and her recipe did just that. There is a lot of cheese in this recipe and it is very rich. Yet the combination of Gruyère with its’ aged and nutty flavor with sharp-tasting cheddar give this sauce extra body and flavor. The cheese flavor comes through and is not mild which is a common complaint about a lot of macaroni and cheese recipes.
If Gruyère cheese is too expensive you can use a combination of Gruyère and Swiss cheese or substitute the Gruyère with Colby jack. Colby jack is a milder tasting cheese and usually a favorite with younger children. These two options give you two mac and cheese recipes, one for adults and one for children. Although the recipe has so much cheese in the sauce I believe children will like both versions.
My Extra Step
What makes my recipe different from The Barefoot Contessa’s is I steep the milk with garlic and herbs before I make the Mornay sauce. This extra step really makes a difference in flavor. Fortunately, it does not add extra time because you can easily steep the milk while you wait for the pasta to cook. Unfortunately, it does give you one more pot to clean, but I promise you it is worth it. Dried bay leaves, fresh sage and garlic steep in warm milk and change the sauce from ok to distinctive. Steeping herbs is one of my favorite ways of adding extra flavor without changing the look of the sauce. The sage flavor in this sauce is not too herby or assertive and comfortably rounds out the cheese and cream flavors like putting on a brand new pair of socks. Its soft, comfortable and invigorating.
And Then Some
There are countless ways to change-up mac and cheese. Listed below are just a few examples.
- If you want to have cheesy strands in your creamy sauce add a 4 – 8 oz (125 – 225 g) of cheese cut into ½ inch cubes after you mix the sauce with the macaroni. Personally, I believe this recipe has more than enough cheese in it, but people love the extra cheese.
- If you use the Colby jack and cheddar cheese combination, add about a half cup (125 ml)of Romano or Parmesan Reggiano to the macaroni after you mix the cheese sauce and pasta. The Romano or Parmesan will add some extra flavor to this mild cheese sauce.
- Caramelize two onions then add to the mac and cheese before baking.
- Add blanched broccoli flowerettes or cauliflower to the mac and cheese before baking.
- Cook 6 slices of bacon, not thick bacon, until crispy. Chop up into half inch pieces. Add the crispy bacon to the mac and cheese before baking and proceed as directed. Fried prosciutto is also delicious. Tear pieces of prosciutto and cook them up in a skillet with extra-virgin olive oil until crispy.
- Add frozen peas to the stock pot with the pasta 2 minutes before you stop cooking the macaroni. Drain the peas with the macaroni and set aside to cool.
- For pure decadence, add 1 ½ lb (750 g) cooked lobster meat to the macaroni and cheese. (Ina Garten’s Lobster Mac and Cheese recipe).
- Use Ina Garten’s recommendation and add sliced tomatoes over the top of the casserole, then add the breadcrumbs before baking.
- Season the cheese sauce with nutmeg instead of hot sauce. Add ½ teaspoon of ground nutmeg.
Serve Mac and Cheese with Rolled Stuffed Flank Steak with Chimichurri Sauce
Classic Mac and Cheese and Then Some
A classic macaroni and cheese recipe with a smooth creamy-cheesy macaroni filling. I added an extra step of infusing the milk with fresh herbs and garlic to develop extra flavor in the sauce and complement the cheeses. Sprinkle toasted breadcrumbs seasoned with parmesan cheese, ground garlic and dried herds over the macaroni and cheese before baking in the oven. The breadcrumbs add a welcome crunch and textural contrast to the delicious and gooey macaroni.
Make macaroni and cheese with any tubular shape pasta like elbows, shells cavatappi or a small penne or ziti shapes are nice. But it is important to undercook the pasta before you add it to the sauce. The pasta will continue to cook while baking in the oven so undercooking it beforehand prevents the macaroni from getting soggy and limp.
Macaroni is a great make ahead casserole and you can make it two days in advance. Store in the refrigerator, covered with plastic wrap. Make the casserole up to the point before putting on the breadcrumb topping. You can also freeze it for up to 2 months. Make sure you freeze it in a freezer-to-oven safe baking dish.
If refrigerated, take the casserole out of the refrigerator 30 minutes before baking to bring up to room temperature. Remove the plastic wrap then add the breadcrumbs. Bake covered in foil for 30 minutes, then remove the foil and continue baking until hot and bubbly.
If frozen, remove the plastic wrap and cover the casserole with foil bake for one hour, then remove the foil and bake until hot and bubbly.
Best eaten hot on the day it is made.
Store leftover macaroni and cheese covered with plastic wrap in the refrigerator for up to 5 days. The sauce gets drier, but it heats up well in a microwave.
Macaroni and Cheese
- 4 cups (1 L) whole milk
- 2 bay leaves
- 1 clove garlic, smashed
- 1 sprig fresh sage
- 1 lb. tubular shaped pasta like elbows shells, or cavatappi
- 6 TBS Butter
- 6 TBS all-purpose flour
- 12 oz grated Gruyère cheese or Colby Jack
- 8 oz grated extra sharp cheddar cheese
- 1-2 tsp Dried herbs like parsley oregano, or sage or Italian seasoning
- 1-2 tsp ground mustard
- 1-2 tsp hot sauce like Frank’s Red Hot
- Several rounds of freshly ground black pepper
- 1 cup panko breadcrumbs, or use 2-3 slices of whole grain bread
- 2 TB melted butter
- ¼ cup (60 ml) Parmesan Cheese
- ½ tsp granulated garlic
- 1-2 tsp of dried herbs like parsley, oregano, sage or basil
Preheat the oven to 375°F (190 °C / Gas Mark 5) with the rack in the middle position. Butter a 9 x 13 inch (23 x 33 cm) baking dish.
Cook the pasta and Flavor the Milk
Heat a large stock pot filled with water until boiling. Season with salt and cook the pasta for half the amount of recommended time. Drain the pasta. Shake out any excess water from the colander then drizzle about 1 tablespoon of extra virgin olive oil over the pasta and toss to coat. Set aside.
Meanwhile, heat up the milk and cream with the sage, bay leaves, and smashed garlic clove in a saucepan to just shy of boiling. Turn the heat down to low, and simmer for 5 minutes, making sure the milk does not boil. Turn off the heat then let the milk and herbs steep for 15-20 minutes.
Make the Topping
While you are waiting for the pasta to cook, make the topping. If making fresh breadcrumbs, take the bread slices and rip each slice into four pieces then place in a bowl of a food processor. Process the bread until it becomes crumbly but not gummy. Add the melted butter, parmesan cheese, and dried herbs if using, and process until combined. Pour the breadcrumbs into a small bowl and set aside.
If you are using panko breadcrumbs, pour the melted butter into a small bowl with the breadcrumbs and mix together. Add the parmesan cheese and dried herbs if using. Mix together and set aside.
Make the Sauce
Melt the butter in a large saucepan or Dutch oven, over medium heat. Once the butter has melted and stopped sizzling, add the flour and whisk to blend. Continue to whisk the butter and flour to make a roux for about 5 minutes. You want to remove the flour taste and smell. Be careful not to brown the roux.
Remove the herbs from the milk and add the milk into the roux a little at a time. Whisk the milk and roux continuously to thoroughly mix them together between each addition. Make sure you get into the crevasses of the pan to mix in all the milk and flour. Cook the sauce for about 5 minutes or until the sauce thickens. You know it is done when you dip a wooden spoon in the sauce then run your finger across the back of the spoon. If the sauce does not run and break the line, the sauce is done.
Once you have a thick sauce with a smooth texture, add the ground mustard, and hot sauce (if using), and a few rounds of freshly ground black pepper. Whisk them into the sauce and taste. Add the grated cheese in increments whisking the cheese and sauce thoroughly between each addition. Wait until the cheese has melted between each addition as well. Taste the sauce and adjust the seasonings as needed.
Assemble and Bake
Scrape the cooked macaroni into a bowl with the cheese sauce then stir to mix. If you are adding add-ins like crispy bacon or broccoli, add them now. Pour the mixture into a buttered baking dish.
Sprinkle the breadcrumb mixture over the top of the macaroni in an even layer.
Place the macaroni filled baking dish on a rimmed sheet pan to collect any sauce that bubbles over while baking. Bake in the oven for 30 minutes or until the topping is brown and crispy and the macaroni is bubbly. The internal temperature should register 165°F (74°C) Remove from the oven and allow to rest for 10 minutes before serving.
And then some:
If you want to have cheesy strands in your creamy mac and cheese, add up to a half pound ((225 g) of cheese cut into ½ inch cubes to the macaroni mixture and stir to combine.
Add a half cup (125 ml)of grated Parmesan Reggiano to the Macaroni and cheese sauce before scraping it into the baking dish.
Caramelize two onions, then add them to the mac and cheese before baking.
Add blanched broccoli or cauliflower flowerettes to the mac and cheese before baking.
Cook 6 slices of bacon, not thick bacon, until crispy. Chop up into half-inch pieces. Add the crispy bacon to the mac and cheese before baking and proceed as directed. Or try fried pieces of prosciutto.
Add frozen peas to the boiling pasta water 2 minutes before you stop cooking the macaroni. Drain the peas with the macaroni and set aside to cool.
Add 1½ lbs (750 g) cooked lobster meat to the macaroni and cheese. Season the cheese sauce with nutmeg instead of hot sauce. Add ½ teaspoon of ground nutmeg.
Add sliced tomatoes over the top of the mac and cheese then sprinkle with breadcrumbs before baking. (Ina Garten's recipe)
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