Note: The video linked above is a great visual guide for mastering the sauce consistency and layering techniques. The recipe written below is my Adjusted Version, tweaked from Joshua Weissman's original baked mac and cheese recipe to ensure every single elbow macaroni noodle gets loaded with rich cheese sauce.
Ingredients (Serves 6 to 8 people)
- The Pasta:
- 1 lb (450g) large elbow macaroni
- The Cheese (Buy blocks, not bags!):
- 3 cups (270g) Sharp Cheddar (coarsely grated)
- 3 cups (270g) Gruyère cheese (coarsely grated)
- The Sauce Base (Roux & Liquids):
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (75g) all-purpose flour
- 3 cups whole milk
- 1 1/4 cups (310 ml) heavy whipping cream
- The Seasonings:
- Salt (to taste, plus extra for boiling pasta water)
- Pinch of fresh ground nutmeg (optional, for subtle warmth)
Step-by-Step Instructions
- Step 1: Shred and combine the cheeses Grate your Sharp Cheddar and Gruyère using the coarse side of a box grater. Toss them together in a large bowl so they're completely mixed. Grease a 9x9-inch (or similar 3-quart) baking dish with cooking spray or butter.
- Step 2: Boil the macaroni (under cook it) Bring a large pot of water to a boil and salt it heavily until it tastes almost like the ocean. Add your elbow macaroni and cook it for about 1 to 2 minutes less than the package says (around 8 minutes). You want the noodles firm with an uncooked line in the center because they will finish cooking in the oven later. Drain and save some pasta water.
- Step 3: Build the butter-flour base (Roux) Melt the butter in a large skillet or pot over medium heat until completely melted. Whisk in the flour and cook it out for 30 to 60 seconds to eliminate any raw flour taste without letting it brown.
- Step 4: Whisk in liquids until thick Whisk in half of the milk until smooth, then pour in the remaining milk and the heavy cream. Keep heating and whisking constantly for a few minutes until the sauce thickens enough to coat your whisk.
- Step 5: Melt in half the cheese (OFF the heat) Turn off the heat completely. Whisk in half of your cheese mixture until smooth, glossy, and fully emulsified. Season with salt and a pinch of nutmeg. Fold in your undercooked pasta until every tube is filled with sauce.
- Step 6: Layer and bake Pour half of your mac and cheese into your greased baking dish, then scatter half of the remaining shredded cheese over it. Add the rest of the mac and cheese on top, and finish with the last layer of cheese as a crust. Bake at 325°F (165°C) for 15 to 20 minutes, then switch your oven to broil on high for 1 to 3 minutes until the top is brown and bubbly.
Kitchen Gadgets & Pro Tips
- Shred Your Own Cheese in Seconds: Pre-shredded bagged cheese is coated in cellulose powder that stops it from melting smoothly. Grab a Hand-Crank Rotary Cheese Grater—it lets you shred two whole blocks of cheese in under a minute without hurting your hands.
- Master the One-Pot Prep with a Dutch Oven: A 5-Quart Enameled Cast Iron Dutch Oven is ideal for this recipe. You can build your flour roux, whisk the milk, melt the cheese, fold in the macaroni, and pop the whole heavy pot straight into the oven to bake without switching pans.
- Use the Right Whisk: A Heat-Resistant Silicone Balloon Whisk is a lifesaver here. It scrapes the bottom edges of the pot perfectly so your flour doesn't burn, and it won't scratch the enamel coating of your cookware.