Baked Mac and Cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cook the macaroni according to package directions. Drain and set aside.
3. In a pot, melt the butter over medium heat. Whisk in the flour to form a smooth roux and cook for 1–2 minutes.
4. Slowly whisk in the milk until smooth, then continue cooking until the sauce thickens.
5. Add the cheddar, Monterey Jack, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts into a creamy sauce.
6. Add the cooked macaroni to the sauce and stir until fully coated.
7. Pour the mixture into the prepared baking dish and top with the extra cheese.
8. Bake for 20–25 minutes, or until golden and bubbly.
9. Allow the mac and cheese to cool slightly before serving for clean, creamy scoops.

Variations

• Mix in smoked Gouda or Gruyère for deeper, gourmet flavor.
• Add crispy bacon pieces or sautéed onions for extra richness.
• Stir in roasted broccoli, peppers, or spinach for a vegetable boost.
• Incorporate a dash of hot sauce or cayenne for subtle heat.

Tips

• Shred cheese from a block for the smoothest melt—pre-shredded blends contain anti-caking agents.
• Cook the pasta just until al dente; it softens more in the oven.
• For a crunchier top, mix breadcrumbs with melted butter and sprinkle before baking.
• Let the mac rest 5–10 minutes after baking so the sauce sets perfectly.