Fancy Baked Mac and Cheese

Ingredients

• 1 pound Elbow macaroni (Preferably a sturdy shape that holds sauce well)
• 0.5 cup Unsalted butter (112 g, cut into pieces for even melting)
• 0.5 cup All‑purpose flour (75 g, sifted if possible)
• 3 cup Whole milk (700 mL, preferably 2% or whole for richness)
• 1 cup Heavy cream (240 mL, adds silkiness)
• 2.5 cup Monterey Jack cheese (Shredded, about 470 g; block is cheaper than pre‑shredded)
• 2.5 cup Sharp cheddar cheese (Shredded, about 470 g; sharp adds depth)
• 2 teaspoon Fresh thyme leaves (About 5 g, roughly chopped)
• to taste Salt (Season pasta water like the ocean; also season sauce)
• pinch Ground nutmeg (Optional, adds warm note to sauce)

Instructions

1. Boil Pasta

   Fill a large pot with water, bring to a vigorous boil, and season aggressively with salt (about 2 Tbsp). Add the elbow macaroni and cook for 1 minute less than the package time, roughly 8‑9 minutes, until al‑dente.

   Time: PT10M

2. Prep Cheese Blend

   While the pasta cooks, shred Monterey Jack and sharp cheddar (if using blocks) and combine 2½ cups of each in a large mixing bowl. Mix until evenly distributed.

   Time: PT5M

3. Make Roux

   In a second large pot, melt ½ cup (112 g) unsalted butter over medium heat. Whisk in ½ cup (75 g) all‑purpose flour and cook, stirring constantly, for 1 minute until the mixture turns a light golden color.

   Time: PT3M

4. Add Dairy

   Gradually whisk in 3 cups (700 mL) whole milk followed by 1 cup (240 mL) heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 4‑5 minutes. Keep the heat on medium‑low to avoid scorching.

   Time: PT5M

5. Incorporate Cheese

   Stir in 1 ⅔ cups of the cheese blend (about half of the total) until fully melted. Then add the remaining 1½ cups, whisking until the sauce is glossy and thick. Season with salt to taste and, if desired, a pinch of freshly grated nutmeg.

   Time: PT5M

6. Combine Pasta and Sauce

   Drain the cooked macaroni, returning it to the pot or a large bowl. Pour the hot cheese sauce over the pasta and fold gently until every piece is coated.

   Time: PT3M

7. Assemble in Baking Dish

   Lightly grease a 9×13‑inch baking dish. Layer half of the mac‑and‑cheese mixture, sprinkle half of the remaining cheese blend, add the second half of the pasta, and top with the rest of the cheese. Sprinkle 2 tsp (5 g) fresh thyme leaves over the top.

   Time: PT5M

8. Bake

   Place the dish in a pre‑heated oven at 350°F (176°C) and bake for 20‑25 minutes, until the cheese on top is melted, bubbly, and lightly golden.

   Time: PT22M

   Temperature: 350°F

9. Finish & Serve

   Remove from oven, let rest 5 minutes, then serve hot. For extra caramelization, broil briefly or use a kitchen torch to brown the top to your liking.

   Time: PT5M

Nutrition Facts

Calories

1224

Protein

12 g

Carbohydrates

65 g

Fat

105 g

Fiber

3 g

Ingredient Substitutions

• Instead of Elbow macaroni: cavatappi, penne, fusilli
• Instead of Unsalted butter: salted butter (reduce added salt), ghee
• Instead of All‑purpose flour: whole‑wheat flour (will change flavor), gluten‑free flour blend
• Instead of Whole milk: 2% milk, unsweetened soy milk (for dairy‑free)
• Instead of Heavy cream: half‑and‑half, evaporated milk
• Instead of Monterey Jack cheese: Colby, Muenster
• Instead of Sharp cheddar cheese: aged cheddar, Gruyère
• Instead of Fresh thyme leaves: dried thyme (¼ tsp), herbes de Provence
• Instead of Salt: kosher salt
• Instead of Ground nutmeg: mace (a pinch)

Equipment Needed

• Large pot (for pasta)
• Large pot (for sauce)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Box grater or food processor
• 9×13‑inch baking dish
• Oven
• Kitchen torch or broiler (optional)

Critical Steps — Do Not Skip

• Cooking the roux for exactly 1 minute to avoid a brown flavor.
• Adding cheese to the sauce over low heat to prevent it from separating.
• Baking until the top is golden but not burnt; watch closely during the last minutes.

Chef Tips from the Video

• Shred the cheese yourself for the best melt and flavor.
• Use a mix of a mild cheese (Monterey Jack) and a sharp cheese (cheddar) for depth and stretch.
• Season the pasta water like the ocean; it’s the foundation of flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat, adding a splash of milk if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 5, let it cool, then refrigerate. Reheat gently before mixing with pasta.
• Assemble the casserole up to step 7, cover tightly, and refrigerate for up to 24 hours before baking.