Why did my cheese sauce turn out grainy instead of smooth?

Graininess usually occurs when cheese is added to a sauce that's too hot, causing the proteins to seize. Always remove the béchamel from heat before adding cheese, and add it gradually while stirring gently. Using pre-shredded cheese with anti-caking agents can also cause graininess.

Can I make this baked mac and cheese recipe ahead of time?

Yes! Prepare everything through Step 6, transfer to your baking dish, cool completely, and refrigerate covered for up to 2 days. Prepare the topping separately and store at room temperature. When ready to bake, allow the dish to sit at room temperature for 30 minutes, add the topping, and bake for 30-35 minutes.

How do I fix a sauce that's too thick or too thin?

For a sauce that's too thick, gradually whisk in additional warm milk, 2 tablespoons at a time. If too thin, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold milk, then whisk into the simmering sauce until it reaches your desired consistency.

What's the best blend of cheeses for the creamiest result?

The combination of sharp cheddar (for flavor), Gruyère (for meltability), and cream cheese (for smoothness) creates the optimal balance. If substituting, always include at least one cheese with high moisture content like fontina, Havarti, or young Gouda to maintain creaminess.

Can I add vegetables or protein to this baked mac and cheese recipe?

Absolutely! For vegetables, pre-cook and drain well to remove excess moisture before adding. For proteins, fully cook before incorporating. Add either ingredient after combining pasta with cheese sauce. Popular additions include broccoli, peas, spinach, bacon, chicken, or lobster.

Why does my baked mac and cheese dry out in the oven?

This happens when the sauce is too thin before baking or when the dish is baked too long. Your sauce should coat the back of a spoon before combining with pasta, and make sure to use an accurate oven thermometer to prevent overcooking.

Baked Mac And Cheese Recipe How to Make It Incredibly Creamy and Irresistible

Description

This irresistibly creamy baked mac and cheese recipe features perfectly cooked pasta enveloped in a velvety cheese sauce and topped with a golden, buttery breadcrumb crust. The combination of sharp cheddar, Gruyère, and cream cheese creates an unbelievably smooth texture that will have everyone coming back for seconds.

Ingredients

Scale

For the pasta:

16 oz (1 pound) elbow macaroni or cavatappi pasta
1 tablespoon salt (for pasta water)

For the cheese sauce:

6 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups whole milk, warmed
1 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic powder
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
8 oz sharp cheddar cheese, freshly grated
8 oz Gruyère cheese, freshly grated
4 oz cream cheese, softened and cubed

For the topping:

1 1/2 cups panko breadcrumbs
4 tablespoons butter, melted
1/2 cup Parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Bring a large pot of water to a boil, add salt, then cook pasta for 2 minutes less than package instructions. Drain but don’t rinse.
In a large saucepan, melt 6 tablespoons butter over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth.
Gradually add warmed milk while whisking constantly. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
Reduce heat to low. Add mustard powder, cayenne, garlic powder, salt, and pepper.
Add cream cheese and stir until melted. Gradually add grated cheeses one handful at a time, stirring until smooth. Remove from heat before adding the final handful.
Fold drained pasta into cheese sauce until thoroughly combined.
In a bowl, mix panko breadcrumbs with melted butter and Parmesan cheese.
Transfer macaroni mixture to prepared baking dish and sprinkle with breadcrumb topping.
Bake uncovered for 25-30 minutes until bubbling and golden brown.
Allow to rest for 10-15 minutes before serving. Garnish with chopped parsley.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe (approximately 1 cup)
Calories: 620 calories per serving
Sugar: 6g
Sodium: 850mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 26g
Cholesterol: 98mg

Keywords: baked mac and cheese recipe, creamy macaroni and cheese, homemade mac and cheese, cheesy pasta bake