Classic Baked Macaroni & Cheese Recipe
Thanksgiving is fast approaching and I have the perfect classic baked macaroni and cheese recipe for you! This recipe uses three cheeses – classic cheddar, creamy & sweet young gouda and pepper jack for a subtle zing with a cheese pull that’s enough to make your mouth water from across the room!
This macaroni and cheese recipe is perfect for beginners since lacks any super technical steps. Not just that but it’s easy to accommodate any guests with gluten intolerances or allergies since it also ditches the roux for whole eggs as a thickener/stabilizer. Basically it’s every hosts dream – easy and delicious!
No matter what else is on your menu – whether it be hearty oxtail stew or rich curry, this macaroni and cheese pairs easily with the rest of your spread is sure to be the talk of your hosting table!
ingredients
Elbow macaroni. The classic pasta choice for a baked macaroni and cheese. The elbow curvature hugs the cheese and some of the cheese sauce flows into the narrow tube.
Young gouda cheese. A semi-firm cheese with a sweet and mild flavor. It melts beautifully into an almost fudge-like consistency.
Sharp cheddar cheese. A buttery cheese with a tangy flavor thanks to being aged.
Pepper jack cheese. A Monterey jack variant peppered with bits of jalapeño pepper to give the macaroni and cheese a subtle “kick”.
Whole milk & sour cream. Act as vehicles for the cheese to meld together
Eggs. Bind the macaroni and cheese so that the cheese and other fats don’t separate out when baked.
Seasonings. Add more depth to the flavor of the macaroni and cheese with earthy, smoky and sweet notes.
tips for the best macaroni and cheese
- Young vs aged gouda. Aged gouda is harder and does not melt as smoothly as its young counterpart. Aged gouda also has a more pungent and sharp flavor while young gouda is sweeter and more mellow.
- The type of pasta you use matters. Elbows have a hook-like shape which hugs the cheese. Other suitable alternatives include cavatappi, shells, fusili and rotini.
- Add the boiled pasta to the cheese while it is still hot. The heat will help the cheese melt and stick to the pasta.
- If you like a crisp-bottomed macaroni and cheese bake in a dark pan, like cast-iron. For a soft-bottomed macaroni and cheese without too much caramelization use a light-colored pan.
- Do not use pre-shredded cheese. These are typically coated with potato starch or other anti-caking agents so that it doesn’t clump together in the bag however it also prevents the cheese from melting evenly and acts as an additional thickener in the mac and cheese which we don’t want or need.
- This macaroni and cheese is best enjoyed hot. You can turn the oven down to 250°F (or your oven’s “keep warm” setting) and keep the macaroni and cheese in the oven until ready to eat!
- Make this recipe gluten-allergy friendly by doing an even swap of the standard elbow pasta for your choice of gluten-free alternatives.
steps for making the best macaroni and cheese
Step 1. Start by grating the blocks of cheese. Then mix together by hand until evenly combined. Remove about a third of the mixture and set this aside to use in layering later.
Step 2. In a small mixing bowl whisk together the sour cream, eggs, milk and all the seasonings well. Make sure that the eggs are evenly and completely incorporated – any unincorporated or unwhisked portions of egg white will result in chunks of egg white in the macaroni and cheese. Set the mixture aside once done.
Step 3. Boil the pasta according to manufacturer’s instructions until al dente.
Step 4. Once cooked, drain the pasta and, while hot, add to the large mixing bowl with most of the grated cheese from step 1. Mix to evenly incorporate.
Step 5. Pour in the the mixture of the sour cream, eggs, milk and seasonings. Mix well until the cheese has started to melt and along with the milk mixture, starts to form a cheese sauce. There will still be flakes of shredded cheese. This is fine.
Step 6. Add the macaroni and cheese into a greased baking dish in 2 increments, layering with the reserved shredded cheese blend in the middle and a final layer on top.
Step 7. Bake on the top rack of your oven at 400°F for 30-40 minutes until the top is golden brown and a crust has formed. Once removed from the oven allow the macaroni and cheese to rest for 5-7 minutes before digging in!
Equipment
- 1 cheese grater
- 1 large mixing bowl
Ingredients
- 22 ounces elbow macaroni (dry)
- 24 ounces gouda grated from block
- 16 ounces sharp cheddar grated from block
- 10 ounces pepper jack grated from block
- 1 cup whole milk
- ½ cup sour cream
- 2 large eggs
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- butter for greasing pan
Instructions
- Preheat oven to 450℉
- Grate all the cheese then mix together by hand until evenly combined. Remove about a third of the mixture and set this aside to use in layering later.
- In a small mixing bowl whisk together the sour cream, eggs, milk and all the seasonings well, making sure that the eggs are evenly and completely incorporated.
- Boil the pasta according to manufacturer's instructions until al dente.
- Once cooked, drain the pasta and, while hot, add to the large mixing bowl with most of the grated cheese from step 1. Mix to evenly incorporate.
- Pour in the the mixture of the sour cream, eggs, milk and seasonings. Mix well until the cheese has started to melt and along with the milk mixture, starts to form a cheese sauce. There will still be flakes of shredded cheese. This is fine.
- Add the macaroni and cheese into a greased baking dish in 2 increments, layering with the reserved shredded cheese blend in the middle and a final layer on top.
- Bake on the top rack of your oven at 400°F for 30-40 minutes until the top is golden brown and a crust has formed. Once removed from the oven allow the macaroni and cheese to rest for 5-7 minutes before
