Baked Macaroni and Cheese

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Who doesn’t love a good baked macaroni and cheese? Listen, I’m not knocking Kraft in any stretch of the imagination, because Sky is a true lover of their boxed cheesiness (and to be honest, sometimes I am too), but when you’d like to feel a bit more sophisticated and do a little adulting, this is the recipe you need! My Baked Macaroni and Cheese is perfect for dinner, family holiday gatherings, picnics and parties of any kind, and the thing I love so much about Macaroni and Cheese is that it fits perfectly into any menu during any season of the year. That’s why I chose to include it on the menu for Sky’s 3rd Birthday party.

So let’s jump right into the ingredients. For this recipe you are going to need elbow macaroni, extra virgin olive oil, unsalted butter, flour, whole milk, heavy cream, Sharp Cheddar cheese, Gruyere cheese, Himalayan pink salt, freshly ground black pepper, panko breadcrumbs, salted butter, Parmesan cheese and paprika (but this is optional).

To make this recipe begin by preheating the oven to 350°F. Then, grease a 9×13-inch casserole dish and set it aside until you need it.

Cook your macaroni according to the package directions to within one minute shy of al dente (it will finish cooking in your cheese sauce in the oven). Remove from the heat, strain and empty it into a large bowl. Drizzle a little olive oil over it, stirring to coat and prevent it from sticking together. Set this aside to cool while preparing your cheese sauce.

Combine 2 cups of the Sharp Cheddar cheese with the 2 cups of the shredded Gruyere cheese in a medium bowl and set aside. Reserve the remaining 2 cups of the Sharp Cheddar cheese in a separate small bowl and set that aside as well.

To make the cheese sauce, melt the butter in a deep saucepan over medium heat. Whisk in the flour while mixing continuously for about a minute until golden and bubbly. Gradually whisk in the milk and heavy cream until smooth. Continue whisking until bubbles form on the surface and the sauce begins to thicken. Add in two cups of the Sharp Cheddar/Gruyere mix and whisk until melted and smooth. Add in the remaining 2 cups of the Sharp Cheddar/Gruyere mix and whisk until melted and smooth; the sauce should be thick. [Note: When I am making this recipe just for my family, I add in some garlic powder, onion powder and dry mustard, because they add such a delicious flavor to this beloved side dish, but I generally omit these spices when I’m making this for a party, because you never know what your guest’s taste buds are going to like.] Gently pour the cheese sauce over the cooked pasta and stir until the pasta is fully coated. Salt and pepper to taste.

Pour half of the macaroni and cheese into the prepared casserole dish. Top with the remaining 2 cups of Sharp Cheddar cheese and then the remaining half of the macaroni and cheese. Set aside while you make the breadcrumb mixture.

In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter and paprika (if using). Spread evenly on top of the macaroni and cheese. Bake until golden brown and bubbly; about 30 minutes. Serve immediately.

It’s important to note that you can get creative with the types of cheese you use. I recommend only switching out the Gruyere cheese, as the Sharp Cheddar provides the tang that you want to preserve in your Macaroni. Some cheeses that I’ve tried so far are Pepper Jack, Mild Cheddar, Colby and Mozzarella. All were delicious in their own way, but feel free to experiment with cheeses that suit your taste. I did omit the extra “optional” spices in my cheese sauce when I used the Pepper Jack so as to not confuse the flavors. Have fun with it and make it your own! I have a feeling you’re going to love it!