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Mac and cheese casserole
Your childhood mac just leveled up.
🥕 Ingredients
📋 Complete List
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- 16 ounces elbow macaroni or cavatappi pasta, cooked al dente according to package directions
- 4 tablespoons unsalted butter, cut into small cubes for even melting
- 1/4 cup all-purpose flour, measured precisely for the perfect roux consistency
- 3 cups whole milk, brought to room temperature for smoother sauce incorporation
- 2 cups sharp cheddar cheese, freshly grated from the block for optimal melting
- 1 cup Gruyere cheese, freshly grated for its distinct nutty flavor
- 1 cup Monterey Jack cheese, freshly grated for its creamy melting properties
- 1 teaspoon kosher salt, or to taste for proper seasoning
- 1/2 teaspoon freshly ground black pepper for depth of flavor
- 1/4 teaspoon ground nutmeg to enhance the cheese sauce
- 1 cup seasoned breadcrumbs for a crispy golden topping
- 2 tablespoons melted butter to coat the breadcrumbs evenly
📝 Instructions
Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution
Generously butter a 9x13 inch baking dish, making sure to coat all sides and corners thoroughly
Cook the pasta in a large pot of salted boiling water until just al dente, about 2 minutes less than package directions suggest
In a large saucepan over medium heat, melt the butter until it begins to bubble gently
Add flour to the melted butter and whisk constantly for 1-2 minutes to create a smooth roux
Gradually pour in the warm milk while whisking continuously to prevent any lumps from forming
Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon
Remove from heat and stir in the three kinds of cheese gradually until completely melted and smooth
Season the cheese sauce with salt, pepper, and nutmeg, adjusting to taste
Fold the cooked pasta into the cheese sauce until every piece is thoroughly coated
Transfer the mixture to the prepared baking dish, spreading it evenly
Combine breadcrumbs with melted butter and sprinkle evenly over the top
Bake for 25-30 minutes until golden brown and bubbling around the edges
Let rest for 10 minutes before serving to allow the sauce to set properly
💡 Chef's Tips
Always use freshly grated cheese as pre-shredded varieties contain anti-caking agents that prevent smooth melting
Cook the pasta slightly underdone as it will continue to cook in the oven
Warm the milk slightly before adding it to the roux for a smoother sauce without lumps
Let the casserole rest after baking to achieve the perfect creamy consistency
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, assemble up to 24 hours in advance and bake when ready
This usually happens when cheese is added too quickly or heat is too high
Yes, freeze for up to 3 months in an airtight container
A combination of sharp cheddar, Gruyere, and Monterey Jack works best
Cover with foil if browning too quickly