Can I freeze the cheese sauce?

Yes. I make a double batch of the sauce and freeze it. I thaw it in the refrigerator overnight. The next day I cook the noodles, layer it, and pop it in the oven.

Why is my mac and cheese sauce grainy?

The sauce was usually too hot when the cheese went in. Turn the heat to low, then stir in the cheddar a handful at a time until it melts smooth. Shredding your own cheese from a block also helps, since bagged shredded cheese can have a coating that keeps it from melting well.

How do I keep baked mac and cheese from drying out?

Cook the noodles for 6 minutes, not the full time on the box, so they do not soak up all of the sauce. Keep the sauce nice and saucy before it goes in the oven, because it thickens as it bakes. The thick panko top helps hold the moisture in, and it tastes best served soon after it comes out of the oven.

Can I use regular bread crumbs instead of panko?

Yes, regular bread crumbs work fine. Panko gives you a crunchier top, so it is my favorite for this recipe.

Do you put eggs in baked mac and cheese?

Not in this recipe. The butter and flour roux thickens the cheese sauce, so you do not need eggs.

Why do you cook the noodles less than the box says?

They keep cooking in the oven. My box says 7 to 8 minutes, so I cook them for 6 to keep them al dente.

How long do you bake mac and cheese?

Bake it at 350 degrees for 30 to 35 minutes. It is done when it is bubbly and the panko top is golden brown.

Homemade Baked Mac and Cheese Recipe From Scratch

Name: Homemade Baked Mac and Cheese Recipe From Scratch
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound (16 ounces) sharp cheddar cheese, shredded (about 4 cups); 16 ounces elbow macaroni; 4 tablespoons butter; 4 tablespoons flour; 4 cups skim milk (any milk works); Salt and pepper, for serving at the table; 3/4 cup panko bread crumbs; Butter or light olive oil, for the casserole dish

Ingredients

Units Scale

1 pound (16 ounces) sharp cheddar cheese, shredded (about 4 cups)
16 ounces elbow macaroni
4 tablespoons butter
4 tablespoons flour
4 cups skim milk (any milk works)
Salt and pepper, for serving at the table
3/4 cup panko bread crumbs
Butter or light olive oil, for the casserole dish

Cook Mode Prevent your screen from going dark

Instructions

Shred the cheddar and put a pot of water on to boil.
Warm the milk in the microwave for about 1 minute to take the chill off.
In a separate pot on low heat, melt the butter and flour together, then let it bubble for about 5 minutes.
Slowly whisk in the warm milk until smooth. Stir until it reaches a soft rolling bubble, about 20 minutes.
Whisk in the cheddar until melted. Keep the sauce warm on the stove.
Cook the elbow noodles for 6 minutes, then drain.
Butter or oil a 12 x 9 inch oval casserole dish. Layer noodles and sauce, stir, repeat, and stir until every noodle is coated. Fill the dish almost to the top.
Sprinkle about 3/4 cup panko thickly over the top.
Bake at 350 degrees for 30 to 35 minutes, until bubbly and golden brown.
Serve with salt and pepper at the table.

Notes

Cook the noodles less than the box says. They finish cooking in the oven.
To make ahead, double the sauce and freeze half. Thaw it in the refrigerator overnight, then cook fresh noodles, layer, top with panko, and bake.
Warm the milk for about 1 minute so it is not cold from the refrigerator.
Cover the whole top with panko for a thick, crunchy crust.

Author: Susan Buonpane
Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American