The Cheese That Started It All
My grandson calls this my “magic mac.” I think it’s the American cheese. It melts so smooth. It makes the sauce creamy like a dream.
I learned this from my friend Betty. She swore by mixing cheeses. I still laugh at that. She was right, of course. The sharp cheddar gives it a nice bite. The American makes it silky. Doesn’t that sound good?
Why We Toss With Cornstarch
Here’s a little secret. Toss the cheese with cornstarch first. It seems odd. But it matters. The cornstarch stops the cheese from getting greasy. It helps it melt into the sauce evenly.
Every cheese needs a friend. Cornstarch is cheese’s best friend. This step makes sure every bite is perfect. No oily pools. Just creamy goodness. Do you have a little kitchen trick that seems strange but works?
The Heart of the Dish
Now, the wet mix. You whisk cream, water, and eggs together. The eggs are important. They hold everything together. They make the casserole set up nice and firm.
Add the mustard and hot sauce. Do not skip these! They are not for heat. They are for depth. They make the cheese flavor pop. Fun fact: Worcestershire sauce has tiny fish in it! It adds a savory taste you will love.
Patience Makes Perfect
Bake it covered first. This cooks the pasta right in the sauce. The smells will fill your kitchen. It is the best part. Then you stir and add more cheese on top.
The final broil makes it spotty brown. That is the best bit. But here is the big lesson. Let it rest. Wait 25 minutes. I know it’s hard. This matters most. It lets the casserole settle. Then it won’t be soupy. It will slice beautifully.
Make It Your Own
This recipe is a cozy hug. But you can change it. Add cooked bacon bits on top. Or mix in some peas. Use what you love.
Cooking is about sharing. It is about making people feel loved. A simple casserole can do that. What would you add to make it your special dish? Tell me about your favorite cozy meal. I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp cheddar cheese, shredded | 8 ounces (2 cups) | Divided |
| American cheese, shredded | 4 ounces (1 cup) | |
| Cornstarch | 4 teaspoons | Divided |
| Elbow macaroni | 8 ounces (2 cups) | |
| Heavy cream | 1 cup | |
| Water | 2 cups | |
| Large eggs | 2 | |
| Dijon mustard | 2 teaspoons | |
| Hot sauce | 2 teaspoons | |
| Worcestershire sauce | 2 teaspoons | |
| Table salt | ½ teaspoon | |
| Pepper | ½ teaspoon |
My Ultimate Baked Mac and Cheese Casserole
Hello, my dear. Come sit at the table. Let’s make my favorite mac and cheese. It’s the one my grandkids always beg for. It bakes up so creamy and golden. Doesn’t that sound wonderful? I’ve been making it for years. I still laugh at that time I forgot the eggs. It was a bit flat, but we ate it anyway. Cooking is about love, not perfection. Are you ready? Let’s begin.
Step 1: First, move your oven rack up high. We want it six inches from the top. Heat your oven to 400 degrees. Now, grab your shredded cheeses. Toss most of the cheddar with all the American cheese. Add two teaspoons of cornstarch. This little trick keeps the sauce smooth. Toss your uncooked macaroni right in with the cheese. It feels funny, doesn’t it? Pour it all into your baking dish.
Step 2: Use that same bowl. No need to wash it yet. Whisk the heavy cream and the rest of the cornstarch together. Now add the water, eggs, mustard, and all those tasty sauces. Whisk it until it’s one happy, creamy liquid. Pour it slowly over the macaroni. It will look very wet. That’s just right. Cover the dish tightly with foil. (A hard-learned tip: seal that foil well. It keeps the steam in to cook the pasta.)
Step 3: Bake it for 30 minutes. Your kitchen will start to smell amazing. Carefully pull it out and take off the foil. Give everything a good, gentle stir. The pasta will have started to drink up the sauce. Now, sprinkle the last of that cheddar cheese on top. Pop it back in, uncovered, for about 15 more minutes. The edges should be bubbly and joyful.
Step 4: Last step! Turn your oven to broil. Watch it closely now. Broil just until the top gets those perfect brown spots. It only takes a minute or two. Now, the hardest part. Let it rest on the counter for 25 minutes. This wait makes it set up perfectly. What do you think the cornstarch does? Share below! Now, scoop into bowls and enjoy the cozy goodness.
Cook Time: About 50 minutes
Total Time: 1 hour 25 minutes
Yield: 6 hearty servings
Category: Dinner, Comfort Food
Three Fun Twists to Try
This recipe is like a best friend. It’s always good as-is. But sometimes, you want to play dress-up. Here are three ways I like to change it. They are all simple and add a little surprise.
The Crunchy Top: Mix breadcrumbs with a little melted butter before the final broil.
The Garden Patch: Stir a cup of tiny broccoli florets into the macaroni mix.
The Picnic Style: Add a drained can of tuna and a handful of peas. It’s a whole meal.
Which one would you try first? Comment below! I’d love to hear your ideas, too.
Serving It Up Just Right
This casserole is rich and happy all on its own. But a little side makes it a feast. I love it with simple steamed green beans. A crisp apple salad is nice, too. For garnish, a sprinkle of fresh chives adds a pretty green pop.
What to drink? For the grown-ups, a cold cider pairs beautifully. It’s tangy and sweet. For everyone, a glass of sparkling lemon water is perfect. It cuts through the richness. Which would you choose tonight? I think I’ll have the lemon water. It reminds me of summer afternoons.
Keeping Your Mac and Cheese Happy
Let’s talk about storing this cozy casserole. First, let it cool completely. Then cover it tight or put it in a container. It will keep in the fridge for about four days. You can also freeze it for one month. Thaw it in the fridge overnight before reheating.
To reheat, add a splash of milk. Cover it with foil. Bake at 350 degrees until warm. This keeps it creamy. I once reheated it without milk. The noodles got a bit dry. We learn as we go!
Batch cooking matters for busy families. Making two dishes saves future you time. One for tonight, one for a hard day. It is a gift of rest. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our dishes need a little help. First, a dry mac and cheese is sad. The fix is easy. Just use the full amount of cream and water. Measuring correctly matters for creaminess.
Second, the top might not brown. Your rack must be six inches from the broiler. I remember when mine was too low. The top burned before it browned. Checking your oven’s setup builds cooking confidence.
Third, the eggs can sometimes scramble. Whisk them very well into the cool cream mix. Pouring hot liquid on eggs will cook them. A smooth sauce means better flavor for everyone. Which of these problems have you run into before?
Your Mac and Cheese Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta. The sauce ingredients are already gluten-free.
Q: Can I make it ahead? A: Absolutely. Assemble the dish but do not bake. Cover and refrigerate for up to one day. Add 5-10 minutes to the bake time.
Q: What cheese can I swap? A: Gouda or Monterey Jack work well. Keep some cheddar for its sharp flavor.
Q: Can I double the recipe? A: You can. Use a 9×13 inch dish. The baking time may be a little longer.
Q: Any optional tips? A: A fun fact: adding a pinch of smoked paprika gives a cozy, campfire smell. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this recipe. It is a hug in a dish. The best meals are shared with people we love. I would love to hear about your kitchen adventures.
Tell me about your family’s favorite version. Your stories make my day brighter. Have you tried this recipe? Share your experience in the comments! Thank you for cooking with me today.
Happy cooking!
—Grace Ellington.
Ultimate Baked Mac and Cheese Casserole
Description
A rich and creamy baked mac and cheese casserole with a perfectly browned, cheesy top.
Ingredients
Instructions
- Adjust oven rack 6 inches from broiler element and heat oven to 400 degrees. Toss 4 ounces cheddar, American cheese, and 2 teaspoons cornstarch together in bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe 8-inch square baking dish.
- Whisk cream and remaining 2 teaspoons cornstarch together in now-empty bowl until cornstarch is dissolved. Whisk in water, eggs, mustard, hot sauce, Worcestershire, salt, and pepper until fully combined. Pour cream mixture over macaroni mixture in dish. Cover with aluminum foil and bake for 30 minutes.
- Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4 ounces cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150 to 160 degrees, about 15 minutes.
- Turn on broiler. Broil until top of casserole is spotty brown, about 2 minutes. Let rest on wire rack for 25 minutes. Serve.
Notes
- For a crispier top, broil for an extra minute, watching carefully to prevent burning. Letting the casserole rest is crucial for the sauce to set properly.