Recipes By Cook Along With Mitch|

Creamy Baked Mac & Cheese – Comfort Food Made Easy

There is nothing quite like a warm, creamy dish of homemade baked mac and cheese. It is one of those classic comfort foods that is simple to make, budget-friendly, and always a family favorite. If you are new to cooking, this recipe is a great way to build confidence because it uses basic ingredients and easy techniques that deliver delicious results.

Mitch's MAC & CHEESE

Ingredients:

For the pasta:

·      1 lb. cavatappi preferred(can use elbow macaroni)

·      2 tbsp. olive oil

For the Cheese Sauce:

·      6 tblsp. (1 stick)

·      6 tblsp. all-purpose flour

·      2 cups 2% milk

·      1 cup whole cream

·      8 oz sharp white cheddar, freshly grated

·      6 oz freshly grated medium sharp yellow cheddar

·      4 oz additional grated yellow cheddar for topping

Topping:

·      1 cup Panko bread crumbs (plain bread crumbs work well too)

·      2-3 tbsp. olive oil

Step-by-Step Instructions:

 1.     Make the Roux: Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes until it forms a smooth, slightly nutty-smelling paste (do not let it brown).

2.     Build the Béchamel: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-8 minutes until the sauce thickens enough to coat the back of a spoon.

3.     Season the Sauce: Remove the pot from the heat. Stir a pinch of nutmeg, salt, and black pepper.

4.     Add the Cheese: Fold in the sharp cheddar, and yellow cheddar, leaving 4 oz of the yellow cheddar for topping Stir continuously until the cheeses are completely melted and the sauce is perfectly smooth.

5.     Combine & Bake: Fold your cooked pasta into the cheese sauce until every noodle is evenly coated. Pour the mixture into a greased 9x13-inch baking dish. Top with additional cheese, and cover with breadcrumbs, Bake at 350°F (190°C) for 25 minutes until bubbling and golden-brown on top.

Upscale Three-Cheese Mac & Cheese

Ready to take classic mac and cheese up a notch? This upscale version keeps all the creamy, comforting goodness we love, but swaps everyday cheddar for a trio of cheeses with richer, more sophisticated flavors.

Instead of 8 ounces of Vermont cheddar, use 8 ounces of Manchego. Manchego adds a smooth, buttery flavor with just a touch of nuttiness.

Replace the 6 ounces of yellow cheddar with 6 ounces of Gruyère. Gruyère melts beautifully and brings a rich, slightly sweet and nutty flavor that makes the cheese sauce especially creamy.

Finally, substitute the remaining 4 ounces of yellow cheddar with 4 ounces of freshly grated Parmigiano-Reggiano. It adds a salty, savory bite and gives the finished mac and cheese another layer of flavor.

The Upscale Cheese Blend

• 8 oz Manchego, freshly grated

• 6 oz Gruyère, freshly grated

• 4 oz Parmigiano-Reggiano, freshly grated

Use this cheese combination in place of the cheddar in my original mac and cheese recipe. The basic recipe and technique stay the same—you’re simply upgrading the cheese.

The result is a rich, creamy, deeply flavorful mac and cheese that feels a little more grown-up without becoming complicated. It’s perfect for holidays, dinner parties, or anytime you want comfort food dressed up for company.

Cook Along With Mitch Tip: Buy the cheeses in blocks and grate them yourself. Pre-shredded cheese often contains anti-caking ingredients that can keep your sauce from becoming as silky and smooth.

Same mac and cheese. Better clothes.