A rich and creamy baked macaroni and cheese recipe with a blend of flavorful cheeses and a crispy topping.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before baking for even cooking.
Bring a large pot of water to a boil.
Add a pinch of salt to the water to enhance the pasta's flavor.
Cook the macaroni in the boiling water until just under al dente, about 2 minutes less than the package instructions.
Undercooking the pasta slightly ensures it won't become mushy during baking.
Drain the macaroni and rinse with cold water to halt the cooking process.
Rinsing with cold water prevents the pasta from sticking together.
In a medium saucepan, melt the butter over medium heat.
Stir the butter constantly to prevent it from browning.
Whisk in the flour to create a roux, cooking for 2-3 minutes until light golden.
Cooking the roux removes the raw flour taste.
Gradually add the milk to the roux, whisking continuously to form a smooth sauce.
Adding the milk slowly prevents lumps from forming.
Cook the sauce for about 10 minutes, stirring occasionally, until thickened.
Stirring prevents the sauce from scorching on the bottom.
Stir in the cheddar, mozzarella, Gruyère, salt, garlic powder, and cayenne until the cheese is melted and the sauce is smooth.
Use freshly grated cheese for the best melting and flavor.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl.
Mix thoroughly to ensure every piece of pasta is coated.
Transfer the mixture to a buttered 9x13 baking dish.
Spread the mixture evenly for uniform baking.
Sprinkle the top with extra cheddar cheese and cayenne.
The topping adds a flavorful and crispy layer.
Bake uncovered for 30 minutes, until the edges are golden and bubbly.
Check the dish halfway through to ensure even baking.
Let the dish rest for 5-10 minutes before serving.
Resting allows the sauce to set, making it easier to serve.
