Ah, Baked Mac & Cheese. It’s the kind of comfort dish that wraps you up like a cozy blanket on a rainy day. Bubbling, cheesy, and with that crunchy golden top — manna from carb heaven. This isn’t just pasta mixed with cheese, folks, it’s a game changer! We’re talking about the ultimate nostalgic feel-good food that should be mandatory at every family gathering.

So, picture this: my little family, total food snobs (in the best possible way), practically demand this mac ‘n’ cheese once a week. I mean, trying to get my husband away from his beloved grill is like pulling teeth, but mention Baked Mac & Cheese, and he’s first in line, fork ready. It’s been dubbed “The Only Recipe We Shall Consume” in our house. Even when everything goes wrong — like forgetting the milk — we still devour it with guilty glee.

Why You’ll Love This Baked Mac & Cheese

1. It delivers pure comfort by the bowlful. You’ll feel hugged.
2. Turns any day into a special occasion — who needs a reason?
3. Kid-friendly? Oh, absolutely. Adult-approved? Hundred percent yes.
4. Crunchy cheese top because… why on earth not?

How to Make It

Okay, buddies, here we go. Imagine me, a whirlwind of chaos, stirring and chatting. You start with some elbow pasta — my personal favorite (totally classic) — and cook it until it’s just about the right side of chewy. In a separate pot, make the cheese sauce. Now, don’t panic if the cheese doesn’t melt perfectly smooth the first time, that’s why stirring is your friend! Mix that heavenly concoction with your pasta, plop it into a baking dish and wait for the magic to happen in the oven. Make sure you lick the utensils. It’s the rules.

Ingredient Notes

– Cheese: Go wild or go home! Cheddar is my go-to, but seriously, any combo is going to rock.
– Pasta: Elbow’s my confidant, but make it swirl with rotini or something.
– Milk: If you can pour it and it’s not cottage cheese, you’re good. Once, I mis-tasted it and all!

Recipe Steps

1. Preheat oven to 375°F.
2. Cook pasta until al dente.
3. Make the cheese sauce by combining cheese and milk, stirring until creamy.
4. Mix pasta with cheese sauce.
5. Transfer to a baking dish and bake until golden and bubbly.

What to Serve It With

Tips & Mistakes

– Cheese-seize is real! If your sauce is gloopy, chuck in a splash of milk.
– Know your oven like it’s your BFF — baking temps can be sneaky.

Storage Tips

Leftovers, are they even a thing here? Seriously though, stash them in the fridge in an airtight container. Heat it up again or eat it cold straight from the tub; no regrets. Eating it for breakfast? I salute you.

Variations and Substitutions

Play fast and loose with the cheese. Once, I tossed in some feta because the cheddar was a no-show, worked way better than expected. No milk? Sub in cream or even a good dollop of Greek yogurt — crazy but fun. Listen, trust-no-veggie folks, I’ve even tossed in broccoli bells, not disappointing at all!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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Baked Mac & Cheese

Creamy baked macaroni and cheese with a golden crust of melted cheddar and parmesan cheeses.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 6

Calories: 120kcal

Ingredients

Main Ingredients

▢ 8 oz elbow macaroni
▢ 3.5 cups shredded sharp cheddar cheese divided
▢ 2 cups milk whole milk preferred
▢ 0.5 cups grated parmesan cheese
▢ 0.25 cups unsalted butter
▢ 0.25 cups all-purpose flour
▢ 1 tsp mustard powder
▢ 0.5 tsp salt
▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

Preheat oven to 350°F (177°C). Butter a 9x13 inch baking dish.
Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour and mustard powder and cook for 1-2 minutes until bubbly.
Gradually whisk in milk and cook until sauce thickens, about 5 minutes.
Remove from heat and stir in 3 cups shredded cheddar cheese until melted. Season with salt and pepper.
Combine cheese sauce with cooked macaroni and mix well. Pour mixture into prepared baking dish.
Sprinkle remaining 0.5 cups cheddar and Parmesan cheese over the top.
Bake uncovered for 25-30 minutes until golden and bubbly.
Let cool for 5 minutes before serving.