Baked Mac N Cheese Recipe

Name: Baked Mac N Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fusilli, cavatappi or 1 lb elbow macaroni; 1 quart milk; 8 tablespoons unsalted butter; 1/2 cup all-purpose flour; 12 ounces gruyere, grated; 8 ounces extra-sharp cheddar cheese, grated; 1 tablespoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon nutmeg; 1/4 lb fresh tomato, sliced; 1 1/2 cups fresh white breadcrumbs (made from 5 slices of white bread, pulsed in a food processor)

Servings: persons

1 lb fusilli, cavatappi or 1 lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter
1/2 cup all-purpose flour
12 ounces gruyere, grated
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1/4 lb fresh tomato, sliced
1 1/2 cups fresh white breadcrumbs (made from 5 slices of white bread, pulsed in a food processor)

1
Heat oven to 375 degrees.
2
Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well.
3
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil.
4
Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth.
5
Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish.
6
Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole.
7
Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fusilli, cavatappi or 1 lb elbow macaroni, 1 quart milk, 8 tablespoons unsalted butter, 1/2 cup all-purpose flour, and more.

Yes, Baked Mac N Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Mac N Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions