Baked Macaroni And Cheese

Baked macaroni and cheese extreme - a buttery golden breadcrumb crust top coupled with a rich, gooey inside and three different kinds of cheeses.

Course Main Course

Cuisine American

Keyword How Do I Make Macaroni and Cheese, How To Make Macaroni and Cheese, Macaroni and Cheese, Macaroni and Cheese Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 931kcal

Author Kathleen

Ingredients

8 tablespoons (1 stick) unsalted butter~ divided
2 cups coarse dry bread crumbs
1/4 cup Parmesan cheese grated
1/2 teaspoon dried thyme leaves
5 1/2 cups whole milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 1/2 cups sharp cheddar cheese shredded~divided
2 cups sharp white cheddar cheese, shredded~divided
2 cups gruyere, shredded~divided
1 pound dried elbow pasta

US Customary - Metric

Instructions

Heat oven to 375ºF (190ºC). Butter a 3-quart casserole dish; set aside. Place bread crumbs (2 cups), Parmesan cheese (1/4 cup), and dried thyme leaves (1/2 teaspoon) in a medium bowl. Melt 2 tablespoons butter. Pour the butter into the bowl with the bread mixture, and toss; set breadcrumbs aside.
In a medium saucepan set over medium-low heat, heat milk (5 1/2 cups).
Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat. When butter bubbles, add flour (1/2 cup). Cook, whisking constantly, for 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt (2 teaspoons), nutmeg (1/4 teaspoon), black pepper (1/4 teaspoon), cayenne pepper (1/4 teaspoon), 1 ½ cups sharp cheddar cheese, 1 ½ cups sharp white cheddar cheese, and 1 ½ cups Gruyere; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni (1 pound); cook 2 to 3 minutes less than the manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 cup sharp cheddar cheese, 1/2 cup sharp white cheddar cheese, 1/2 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve hot.

Notes

Room Temperature: Before preparing this recipe, bring all the ingredients to room temperature.
Boiling The Pasta: As mentioned above, cook the pasta just to al dente. Some people in fact, prefer it cooked a few minutes less than the package instructions. I personally don't think that's necessary. Remember the pasta will continue to cook in the oven.
Cheeses: This recipe uses 4 different types of cheese. They blend together to give the cheese sauce a rich, layered flavor. You can switch up the combination to your liking.
Shred It At Home: Always shred your own cheese. The stuff that comes pre-shredded in a bag is coated with cellulose and because of that, it won’t melt as creamy.

Nutrition