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How do you know when baked mac and cheese is done? The baked mac and cheese casserole is done when the cheesy sauce is bubbling and the top is golden and slightly crispy. The ratios I use in this recipe are perfect for a moist and cheesy macaroni and cheese recipe! How do I bake mac and cheese not dry? Keep baked macaroni and cheese moist by adding plenty of milk and not too much flour. Should you cover your mac and cheese when baking? I like to leave my baked macaroni and cheese uncovered so that the top gets a little crispy. Serve as a main dish with a side of vegetables and healthy protein like grilled chicken to make it a meal!. Try different cheeses! I love the sharpness of extra mature cheddar cheese in this baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, Pepper Jack, and mozzarella all work really well in this recipe. Leave the macaroni and cheese uncovered when baking to ensure that the top becomes golden and slightly crispy. What to serve with this Baked Macaroni and Cheese It holds up great for hours and does not get dried out. I transfer it to the slow cooker and keep it on the warm setting. I have made this recipe before for potlucks and parties and made it as directed above but skipped the final step of baking. For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top!. I’ve made this recipe with leftover diced ham and broccoli and it is delicious. Crumbled bacon would be amazing in this!. For some added spice add some pickled or fresh jalapeños to the baked macaroni and cheese. Reheat: On the stovetop with a splash of milk or cream. Store: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days. Place in the oven uncovered and bake for 20-25 minutes or until golden brown. Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese. Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Make sure to keep the milk moving to avoid burning. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Add in flour and whisk constantly for 2 minutes. Make the cheese sauce: Meanwhile, melt butter in a large pot. Grease a 9 x 13 pan with nonstick cooking spray. Boil pasta: In salted water until al-dente according to package instructions. Seasonings: This macaroni and cheese recipe is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt, and pepper!. I sometimes like to do half gruyere half sharp cheddar cheese! Extra sharp cheddar cheese: I love using extra sharp cheddar in baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, or Colby jack would also be amazing in this. 
Milk: I use 2% because that is what I typically have on hand. If you are gluten-free you can substitute cornstarch for the flour. Flour: Is used to thicken up the sauce. Butter: I use 1 whole stick of butter in this homemade macaroni and cheese. I love using elbow macaroni however cavatappi pasta would also be great too! 
Any longer and the noodles will become mushy after baking.
Elbow Macaroni: I cook the pasta until al dente. This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at its finest. Here are more delicious Side Dish Recipes to enjoy!. What to serve with this Baked Macaroni and Cheese.
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