This mac and cheese recipe is incredibly cheesy and perfect for weeknight dinners or as a decadent side dish. The breadcrumb topping adds great texture but I often make it without and add an extra handful of cheese before baking.
Ingredients
Butter. Flour. All purpose flour. Milk. Whole milk or full cream milk. Sour cream. Cheddar cheese. I used a mature/sharp cheddar cheese. Monterey Jack, Colby jack etc. also work well. Gruyere. Any nutty, good melting cheese will work. Havarti and Raclette are good options. Parmesan cheese. Pecorino is a good substitute. Mozzarella. I like it for the super cheesy pull it gives the finished mac and cheese. Macaroni. You could use any short pasta shape. Elbow macaroni, Penne, Fusilli, etc. Breadcrumbs. I used sourdough bread that I tore roughly but you could use fresh, Panko or dried breadcrumbs. Olive oil. Thyme. Salt and pepper.
How to make baked mac and cheese
Can I make this ahead?
Yes, the mac and cheese can be fully prepped all the way up to the baking step a day in advance. I would add more cooking water or milk (approximately 1 cup) as the pasta will absorb more liquid if it is made ahead. This will keep it creamy. Baked mac and cheese leftovers can be kept in the fridge for a few days and reheated in the oven.
What to serve with baked mac and cheese
Mac and cheese recipes
