Baked White Mac And Cheese

Baked White Mac And Cheese is the kind of dish that disappears fast at my family table, blending tender pasta and an ultra-creamy cheese sauce baked under a crisp golden crumb. It is the perfect food for gatherings or cozy nights in, and every bite feels both familiar and downright special.

I first baked this for a small family dinner and the kids scraped the dish clean I love how this version gets so rich with the blend of cheeses and that crisp top wins everyone over

Ingredients

• Cavatappi pasta: Tube-shaped pasta holds cheesy sauce perfectly Look for bronze-cut or high-quality brands for best texture
• Butter: The base of a flavorful roux Use real butter for best flavor and creaminess
• Flour: Helps thicken the sauce Choose all-purpose for predictably smooth results
• Milk: Adds lightness to the sauce Whole milk gives a silkier finish
• Heavy Cream: Lends lushness and depth to the sauce Look for fresh cream with no additives
• White Cheddar Cheese: Melts smoothly and gives sharp flavor Hand shred for best melt
• Mozzarella Cheese: Adds stretchiness and gooey creaminess Always hand shred for better texture
• Monterey Jack Cheese: Offers mild creaminess Opt for a block rather than pre-shredded
• Parmesan Cheese: Finishes the sauce with salty depth Freshly grate for stronger flavor
• Salt and Pepper: Simple seasoning Use freshly ground pepper and taste the sauce before adding salt the cheeses are already salty
• Garlic Powder: Boosts the savory notes Make sure yours is fresh not faded for fuller taste
• Italian Seasoned Breadcrumbs: Provide that classic crispy finish Look for golden color and aromatic seasoning
• Melted Butter: Helps the breadcrumbs brown evenly Use the same kind as in your roux for flavor continuity

Step-by-Step Instructions

Cook the Pasta:

Boil cavatappi in well-salted water until just al dente The pasta should have a little bite Drain and set aside

Prepare the Roux:

Melt butter in a large skillet over medium heat Whisk in flour and cook for three minutes stirring constantly until it smells toasty and pale

Make the Cheese Sauce:

Pour in milk and heavy cream slowly whisking to avoid lumps Bring to a simmer and cook for about five minutes until thickened Gently season with salt pepper and garlic powder and remember cheese will add saltiness

Melt in the Cheeses:

Turn the heat to low Add white cheddar mozzarella Monterey Jack and parmesan Stir constantly until everything is melty and smooth

Combine Pasta and Sauce:

Add cooked pasta to your skillet Stir well until every piece is thickly coated The mix should be glossy and rich

Assemble and Top:

Transfer everything to a greased baking dish Level the top Mix breadcrumbs with melted butter and sprinkle evenly all over the pasta

Bake:

Bake at three seventy five degrees for about twenty to twenty five minutes until the top is deeply golden and the edges bubble If you like a crispier top broil for an extra minute

Rest and Serve:

Let your mac cool for five minutes before scooping in This helps it set for easier serving and keeps the cheese extra creamy

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My favorite part is always the melty cheese pulls The first time my daughter tried this she declared it magic mac and now insists on helping sprinkle the breadcrumbs every single time

Storage Tips

Refrigerate leftovers in an airtight container for up to four days For best results reheat covered in the oven or microwave with a splash of milk to restore creaminess Freeze individual portions up to two months but expect a softer texture after thawing

Ingredient Substitutions

Feel free to swap cavatappi for elbow or penne pasta Whatever holds cheese works well No white cheddar Add more mozzarella and a bit of extra parmesan For a lighter dish replace some heavy cream with extra milk

Serving Suggestions

Serve as a meal with green salad and roasted veggies or as a decadent side for BBQ roast meats or holiday ham Add cooked bacon jalapeños or peas for fun flavor twists

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A Little History

Mac and cheese traces back centuries with American versions dating to colonial times Baked mac with breadcrumbs is a classic Southern staple my grandmother made every Sunday but this white version with extra creamy cheeses is a modern twist we never tire of

Recipe FAQs

→ What makes this mac and cheese creamy?

The blend of white cheddar, mozzarella, Monterey Jack, and Parmesan, melted into a sauce of milk, heavy cream, butter, and flour, ensures a velvety texture and rich flavor.

→ Can I use a different type of pasta?

Yes, while cavatappi holds the sauce beautifully, elbow macaroni, penne, or shells also work well and absorb the cheese sauce nicely.

→ How do I get a crispy topping?

Combining seasoned breadcrumbs with melted butter before sprinkling them over the pasta ensures an even, golden, and crisp finish after baking.

→ Can I prepare this dish in advance?

You can assemble everything ahead, refrigerate, and bake when ready to serve. Add a few extra minutes to baking time if starting from cold.

→ How can I add more flavor?

Try mixing in a pinch of smoked paprika, mustard powder, or fresh herbs. For a spicy twist, a dash of hot sauce or red pepper flakes works well.