Ultimate Baked Mac and Cheese – Easy, Cheesy, and Oven-Baked
Ultimate Baked Mac and Cheese is creamy, rich, and indulgent with layers of gooey cheddar and Monterey Jack cheese. This classic comfort dish is baked to perfection with a golden, bubbly topping—perfect for gatherings, holidays, or anytime you crave cozy, cheesy goodness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional but recommended)
- 1/4 teaspoon nutmeg (optional but recommended)
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese (or another good melting cheese)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package directions, but reduce the cooking time by 2 minutes from what’s recommended for al dente. Drain well and set aside.
3. In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, sprinkle in the flour, whisking constantly for 1–2 minutes to create a smooth roux.
4. Slowly whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking constantly as the sauce thickens, about 5–7 minutes.
5. Remove the saucepan from the heat. Stir in the salt, pepper, ground mustard, and nutmeg.
6. Add 3 cups of the cheddar cheese and 1 cup of the Monterey Jack cheese to the sauce, stirring until completely melted and smooth.
7. Add the slightly undercooked macaroni to the cheese sauce and stir gently until evenly coated.
8. Pour the macaroni and cheese mixture into your prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese evenly over the top.
9. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes covered.
10. Remove the foil and bake for an additional 10–15 minutes, or until the top is bubbly and golden brown.
11. Let the mac and cheese rest for 5–10 minutes before serving.
Notes
Key tips for a creamy, non-dry mac: slightly undercook pasta, develop a stable roux, and cover baking dish initially to lock in moisture.
Feel free to experiment with different cheese blends like Gruyère or Fontina.
For a crispy topping, add buttered breadcrumbs before baking uncovered.
Find it online: https://cookingwithramsay.com/ultimate-baked-mac-and-cheese/