Baked Mac and Cheese
This baked mac and cheese combines sharp Cheddar sauce with crisp bacon and slowly browned onion. It should come out of the oven bubbling at the edges and lightly golden on top, but still creamy enough to spoon from the dish. Cooking the pasta just shy of al dente and keeping the sauce slightly loose help it stay that way. Some bacon goes into the casserole; the rest is added after baking so it stays crisp.
Ingredients for Baked Mac and Cheese
- 1 pound cavatappi or elbow macaroni (450g)
- 8 ounces thick-cut bacon, chopped (225g)
- 1 large yellow onion, thinly sliced (about 250g)
- 4 tablespoons unsalted butter (about 55g), divided
- 1/4 cup all-purpose flour (30g)
- 3 1/2 cups whole milk, plus up to 1/2 cup more if needed
- 4 cups freshly shredded sharp yellow Cheddar (about 450g), divided
- 1 1/2 teaspoons kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
Optional finish: 1 tablespoon chopped parsley. Cavatappi holds sauce in its curls; elbow macaroni also works. Freshly shredded Cheddar melts more smoothly than pre-shredded cheese.
Yield: 8 side-dish servings or 6 main-dish servings. Time: About 20 minutes prep, 45 minutes cooking, and 5 to 10 minutes resting.
How to Make Baked Mac and Cheese
- Prepare the dish: Preheat the oven to 375°F (190°C). Use a little of the measured butter to lightly coat a 9-by-13-inch ceramic or glass baking dish.
- Cook the bacon and onion: Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Pour off all but about 1 tablespoon of the bacon fat. Add the onion, 1 tablespoon butter, and a pinch of the measured salt. Cook over medium-low heat for 18 to 22 minutes, stirring regularly, until soft and deeply golden. Stir more often near the end to prevent burning.
- Cook the pasta: Boil the pasta in well-salted water. Drain it 1 to 2 minutes before the package’s al dente time, usually after about 7 to 9 minutes. Do not rinse; the pasta will finish softening in the sauce and oven.
- Make the Cheddar sauce: Melt the remaining butter, about 3 tablespoons, in a 3- to 4-quart saucepan or Dutch oven over medium heat. Whisk in the flour and dry mustard and cook for 1 minute without browning. Gradually whisk in 3 1/2 cups milk. Cook, stirring, for about 8 to 10 minutes, until the sauce coats a spoon but still pours easily. Remove from the heat and stir in 3 cups Cheddar by handfuls. Stir in the remaining measured salt and the black pepper. Do not boil the sauce after adding the cheese.
- Assemble: Fold the pasta, onion, and about two-thirds of the bacon into the sauce. The mixture should spread easily; if it looks thick, stir in a splash of the extra milk. Transfer to the prepared dish and scatter the remaining 1 cup Cheddar over the top.
- Bake: Bake uncovered for 20 to 25 minutes. Start checking at 20 minutes. Remove the dish when the edges bubble and the cheese has melted with scattered light golden spots. The center should still look moist and creamy when spooned.
- Rest and serve: Let stand for 5 to 10 minutes. Scatter the reserved bacon over the top, add parsley sparingly if using, and spoon portions from the dish.
How to Keep Baked Mac and Cheese Creamy
Pasta continues to absorb liquid after draining, so leave it slightly firm before baking and keep the assembled casserole a little looser than you want it at the table. Bake just until the edges bubble rather than waiting for the surface to dry out. Adding the Cheddar off heat helps it melt smoothly instead of turning grainy or greasy.
What to Serve with Baked Mac and Cheese
Serve it as a main dish with a green salad or as a hearty side. Slow Cooker Maple Glazed Carrots add a vegetable side, while Sourdough Discard Focaccia works alongside it for dinner.
How to Store and Reheat Baked Mac and Cheese
Cool leftovers and refrigerate in shallow, airtight containers for up to 5 days. For a head start, cook the bacon and onion and shred the cheese up to 1 day ahead; cook the pasta and make the sauce close to baking time.
To reheat one portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second intervals until steaming hot. For a full dish, add milk as needed, cover, and reheat at 350°F (175°C) for 15 to 20 minutes, or until hot throughout. The milk loosens the sauce the pasta absorbed during storage.
Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator when possible, then add a little milk and reheat gently until steaming.
Nutrition
Approximate nutrition per serving, based on 8 side-dish servings: 710 calories, 30g protein, 42g fat, and 55g carbohydrates. Approximate values per 100g of prepared casserole: 225 calories, 9g protein, 13g fat, and 17g carbohydrates. Values vary with the bacon, cheese, and amount of rendered fat discarded.
Equipment
- 9-by-13-inch baking dish
- large skillet
- large pot
- colander
- 3- to 4-quart saucepan or Dutch oven
- whisk
Ingredients
For the Mac and Cheese
- 1 pound cavatappi or elbow macaroni (450g)
- 8 ounces thick-cut bacon, chopped (225g)
- 1 large yellow onion, thinly sliced (about 250g)
- 4 tablespoons unsalted butter (about 55g), divided
- 1/4 cup all-purpose flour (30g)
- 3 1/2 cups whole milk, plus up to 1/2 cup more as needed
- 4 cups freshly shredded sharp yellow Cheddar (about 450g), divided
- 1 1/2 teaspoons kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
Optional Finish
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9-by-13-inch ceramic or glass baking dish using a little of the measured butter.
- Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate and reserve.
- Pour off all but about 1 tablespoon bacon fat from the skillet. Add the onion, 1 tablespoon butter, and a pinch of the measured salt. Cook over medium-low heat for 18 to 22 minutes, stirring regularly, until soft and deeply golden.
- Boil the pasta in well-salted water until 1 to 2 minutes shy of the package’s al dente time, about 7 to 9 minutes. Drain without rinsing.
- Melt the remaining 3 tablespoons butter in a 3- to 4-quart saucepan or Dutch oven over medium heat. Whisk in the flour and dry mustard, then cook for 1 minute without browning.
- Gradually whisk in 3 1/2 cups milk. Cook, stirring, for 8 to 10 minutes, until the sauce coats a spoon but still pours easily.
- Remove the sauce from the heat. Stir in 3 cups Cheddar by handfuls, then stir in the remaining measured salt and black pepper. Do not boil after adding the cheese.
- Fold the drained pasta, browned onion, and about two-thirds of the bacon into the cheese sauce. If the mixture seems thick, stir in a splash of the remaining milk.
- Transfer the mixture to the prepared baking dish and scatter the remaining 1 cup Cheddar over the top.
- Bake uncovered for 20 to 25 minutes, until the edges are bubbling and the top has scattered light golden spots.
- Rest for 5 to 10 minutes. Top with the reserved bacon and parsley, if using, before serving.
Tips
- Cook the pasta slightly under al dente so it does not become soft during baking.
- Use freshly shredded Cheddar for a smoother sauce.
- Add the cheese off heat and do not boil the sauce afterward to prevent graininess.
- Keep the assembled casserole slightly loose by adding extra milk if needed.
- Remove the dish when the edges bubble; overbaking can dry out the center.
- Add the reserved bacon after baking so it remains crisp.
Variations
- Elbow Macaroni Version: Use elbow macaroni in place of cavatappi for a classic-style baked mac and cheese.
