My husband loves mac and cheese like if a BBQ place doesn’t offer it he’s out! So trust me when I say this one is good!! And if you are in charge of a side this one is sooo good and easy! I also love that you can put it all together and the day or 2 before refrigerate it. Top it with cheese the day of and bake! Perfect for Thanksgiving or really any day of the week!
I used milk because it just really makes its extra creamy but you could sub another type of milk and it would be just as good! I also use 2 types of cheese! Cheddar gives it such a sharp bite and the gruyere just melts soooo nicely and makes it extra cheese pull-y.
Finally, I kinda got lazy but you can totally add a crunchy breadcrumb topping to this and make it even more amazing, add any type of noodle you’d like, or even add some bacon for a salty crunchy bite 🙂
Baked Mac and Cheese
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 1 lb elbow noodles
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp nutmeg
- 1 tbsp salt
- 1 tbsp pepper
- 8 oz cheddar cheese
- 4 oz gruyere cheese
- Start by boiling water for the pasta and cook according to package instructions.
- Make the sauce! In a large sauce pot melt butter, stir in flour and cook about 3 minutes. Wisk in milk and seasonings and bring to a boil. Reduce heat to simmer and let thicken about 5-7 minutes. Stirring often.
- Meanwhile, grate cheeses and drain pasta! Once sauce is nice and thick turn heat off and stir in 3/4 of cheese. Stir to combine.
- Pour into a large casserole dish and top with remaining cheese. Broil for 2-3 minutes until the top is nice and bubbly. If you're reheating place in 350 degree oven for about 20 minutes and broil for 2 minutes at the end!
Did you make this? Leave a comment below and let me know your thoughts!