It will look like a TON of sauce, but it will get absorbed into the pasta as it bakes in the oven. Pour cheese sauce over the pasta and stir to combine. I know there are folks who will disagree with me on this one, but I find the flour in the sauce thickens the cheese sauce and binds the mac and cheese together so there really is no need for egg in this recipe. I like to use a combination of white cheddar for gooeyness, gruyere for flavor, and parmesan for a little nuttiness. Personally, I think a 3-cheese combination is the best for Mac and Cheese. What is the best cheese to use for baked macaroni and cheese? Season with garlic, salt, pepper, and nutmeg. In a large pot, you'll melt the butter, whisk in the flour to form a paste, then slowly add the milk, whisking constantly until smooth and creamy. I think the shells provide a better vehicle for holding the sauce and cheese! Overcooking will result in a mushy mac and cheese!Įven though traditional mac and cheese is made with macaroni pasta, I really prefer to use the small shell pasta for this recipe. It should just give a bit when piercing it with a knife. You don’t want to fully cook the pasta at this stage since it will cook further in the oven. Drain the pasta once it is “al dente” and still has a bit of chew to it. It freezes well allowing you to set aside individual portions for a quick weeknight meal!īoil pasta according to package directions.It allows for topping with homemade breadcrumbs which makes Mac and Cheese ALL the better!.You will boil your pasta until 'al dente', you don't want to overcook it since a baked mac and cheese will continue to cook the pasta in the oven. Baked Mac and Cheese is actually a very easy process.

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Best mac and cheese ever baked