Baked Mac N Cheese
Master creamy, cheesy baked mac and cheese with a crispy crust that’ll make you question store-bought forever. Your fork will thank you.
Total time
45 min
Servings
1
Calories
589.7
Category
Dinner & Mains
Indulge in the ultimate comfort food with this rich and creamy Baked Mac N Cheese. A blend of nutty Gruyère and sharp cheddar creates a luscious sauce, topped with buttery breadcrumbs and fresh tomato slices for a golden, bubbly finish. Ready in under an hour, this single-serving recipe is perfect for a cozy weeknight dinner or a decadent side dish.
Ingredients
Makes 1 serving
- 1 elbow macaroni
- 1 milk
- 8 unsalted butter
- 1/2 all-purpose flour
- 12 gruyere
- 8 extra-sharp cheddar cheese
- 1 salt
- 1/2 ground black pepper
- 1/2 nutmeg
- 1/4 fresh tomato
Method
Heat oven to 375 degrees.
Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil.
Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth.
Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish.
Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole.
Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.
Cook's notes
- For extra creaminess, use whole milk and avoid overboiling—just heat until steaming.
- Grate your own cheese for better melt and flavor; pre-shredded varieties may contain anti-caking agents.
- Toast the breadcrumbs lightly before sprinkling for an extra-crunchy topping.
Easy swaps
- Instead of Gruyère, use Swiss or Gouda
- Instead of Extra-sharp cheddar, use Mild cheddar or Monterey Jack
- Instead of Fresh tomato, use Sun-dried tomatoes or roasted red peppers
- Instead of Elbow macaroni, use Shells, cavatappi, or gluten-free pasta
Frequently asked
Can I make this recipe dairy-free?
Yes, use plant-based butter, unsweetened almond or oat milk, and dairy-free cheese alternatives. Nutritional yeast can add a cheesy flavor.
Why did my sauce turn out grainy?
Graininess often results from overheating the cheese or using pre-shredded cheese. Stir cheese in off the heat and grate fresh for smooth results.
Can I add protein like chicken or bacon?
Absolutely! Stir in cooked, shredded chicken or crispy bacon bits before baking for a heartier meal.
