Baked White Mac And Cheese (Print Format)
Buttery white cheese sauce coats pasta, baked under crisp breadcrumbs for classic, indulgent comfort.
# Ingredients:
→ Pasta and Sauce
01 -
1 pound Cavatappi pasta, cooked to al dente
02 -
4 tablespoons Butter
03 -
4 tablespoons All-purpose Flour
04 -
2 cups Whole Milk
05 -
2 cups Heavy Cream
06 -
1 cup White Cheddar Cheese, hand shredded
07 -
1 cup Mozzarella Cheese, hand shredded
08 -
1 cup Monterey Jack Cheese, hand shredded
09 -
½ cup Parmesan Cheese, grated
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
1 tablespoon Garlic Powder
→ Breadcrumb Topping
13 -
½ cup Italian Seasoned Breadcrumbs
14 -
2 tablespoons Melted Butter
# Steps:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large lipped skillet, melt the butter over medium-high heat and whisk in the flour. Stir it continuously for 2-3 minutes.
03 -
Slowly stream in the heavy cream and milk, whisking constantly.
04 -
Season the mixture with salt, pepper, and garlic powder. Let it gently boil for about 3-5 minutes, stirring occasionally, until it begins to thicken slightly. Keep in mind that the cheeses will add more salt.
05 -
Gradually stir in the shredded white cheddar, mozzarella, Parmesan, and Monterey Jack cheeses, allowing them to melt completely into the sauce.
06 -
Add the cooked pasta and fold it into the cheese sauce until evenly coated. Transfer the mixture into a baking dish, smoothing it out evenly.
07 -
In a small bowl, mix together the melted butter and seasoned breadcrumbs. Spread the breadcrumbs evenly over the macaroni and cheese.
08 -
Place the dish onto the center rack of the oven. Bake for 20-25 minutes, or until the top is golden and toasted and the sides are hot and bubbly.
09 -
Allow the dish to cool for about 5-10 minutes before serving warm.
# Tips:
01 -
For best results, shred cheese by hand instead of using pre-shredded cheese, which may contain anti-caking agents that affect melting.