Why did my cheese sauce turn out grainy?

A grainy sauce usually results from overheating the cheese or adding it to a too-hot base. Always remove the sauce from heat before adding cheese and stir gently until just melted. Using pre-shredded cheese with anti-caking agents can also cause graininess.

Can I use different pasta shapes?

Absolutely! While elbow macaroni is traditional, any short pasta with nooks and crannies to hold sauce works wonderfully. Try cavatappi, shells, or rotini for a fun twist. Adjust cooking times as needed to reach al dente.

How do I make this mac and cheese even creamier?

For ultra-creaminess, increase the ratio of sauce to pasta. You can also add 2-3 ounces of cream cheese to the sauce, or replace some of the milk with heavy cream. Just remember that more liquid means you may need to extend the baking time slightly.

My topping isn't getting crispy enough. What am I doing wrong?

If your breadcrumb topping remains pale, try placing the dish under the broiler for 1-2 minutes at the end of baking—but watch carefully! Another option is to pre-toast the buttered breadcrumbs in a skillet until golden before adding them to the top of the dish.

Baked Mac and Cheese Recipe

Description

A classic comfort food dish, this Baked Mac and Cheese is creamy, cheesy, and topped with a crunchy, golden breadcrumb topping. Perfect for a family dinner or potluck, it combines tender macaroni with flavorful cheeses and a savory breadcrumb crust. This recipe is easy to follow and delivers rich flavors that will leave everyone asking for more.

Ingredients

Units Scale

For the Pasta

1 pound dry elbow macaroni (1 box)
5 tablespoons unsalted butter
1/4 cup minced onion
2 cloves garlic, minced
1/4 cup all-purpose flour
3 1/4 cups whole milk, room temperature
1/2 cup sour cream, room temperature
4 cups freshly shredded sharp cheddar cheese
2 cups freshly shredded Swiss cheese

For the Topping

3 tablespoons unsalted butter
1 cup Panko breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Chopped fresh parsley (optional, for garnish)

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Instructions

Preheat and Cook Pasta
Preheat your oven to 375°F. In a pot of salted boiling water, cook the macaroni until al dente according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process.
Prepare the Cheese Sauce
In a large oven-safe skillet, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and a pinch of salt, sautéing for 2-3 minutes until the onion softens. Stir in the minced garlic and cook for another minute. Gradually sprinkle in the flour, stirring until a paste forms. Then, while whisking constantly, pour in the milk, and continue whisking over low-medium heat until the mixture thickens slightly.
Add Sour Cream and Cheeses
Once the milk mixture has thickened, whisk in the sour cream. Remove the skillet from heat. Combine the shredded cheddar and Swiss cheeses in a bowl, reserving 2 cups of the cheese mixture. Add the remaining cheese to the skillet and stir until it melts into the sauce.
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce, stirring until the pasta is coated. Transfer the mixture into a 9×13-inch baking dish and spread it evenly.
Prepare the Topping
In a small saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Stir in the Panko breadcrumbs, kosher salt, and garlic powder, mixing until the breadcrumbs are evenly coated.
Assemble and Bake
Sprinkle the reserved cheese over the macaroni, followed by the breadcrumb mixture. Bake in the preheated oven for about 15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Notes

Make-Ahead Tip: You can assemble the dish ahead of time, cover it, and refrigerate for up to 24 hours. Bake just before serving.
Cheese Options: While cheddar and Swiss work great, you can substitute or mix in other cheeses like Gruyere, Monterey Jack, or mozzarella for different flavor profiles.
Avoid Clumping: Grate the cheese freshly from a block to prevent clumping and improve the meltiness of the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for the best results.

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 4g
Sodium: 710mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg