How to make American Macaroni and Cheese: creamy baked pasta with cheddar
Have you ever wanted that pasta dish so creamy it feels like a hug, only to end up with dry baked pasta or, worse, cheese that separates and turns greasy?
It’s a common issue: finding the perfect balance between the béchamel and the cheddar to achieve a silky texture that won’t dry out in the oven is the real secret to properly made Mac and Cheese.
The Macaroni and Cheese (or simply Mac and Cheese) are the essence of comfort food. They aren’t just plain cheese pasta, but an icon of US cuisine that has won the world over.
The trick is all in the base: a rich cream made from a velvety béchamel enriched with plenty of cheddar and Parmigiano, coating the Cellentani (or classic macaroni) to create an irresistible union.
In this version, I’ll show you how to get that golden, crunchy crust on top that hides a stretchy, tender interior — just like what you’d eat in a New York diner, but with the quality of ingredients we know how to choose here in Italy.
Get ready, because this recipe is so simple and tasty it will become the new “can’t do without” for your family dinners!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cuisine: American
- Energy 1,146.51 (Kcal)
- Carbohydrates 97.06 (g) of which sugars 14.56 (g)
- Proteins 54.56 (g)
- Fat 62.50 (g) of which saturated 36.99 (g)of which unsaturated 19.28 (g)
- Fibers 3.63 (g)
- Sodium 1,100.17 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for MAC and CHEESE Pasta
- 14 oz cellentani (or mezze penne or other short pasta)
- 4 1/4 cups whole milk
- 14 oz cheddar (or fontina, emmental, other semi-soft melting cheeses (about 3 1/2 cups shredded))
- 3 1/2 tbsp butter
- 1 cup Parmigiano Reggiano PDO
- 6 1/2 tbsp all-purpose flour
- to taste salt
- 1 pinch black pepper (freshly ground)
- to taste nutmeg (optional)
Tools
- Pot
- Sieve
- Whisk
- Pasta server
Steps
Put the butter in a pot and melt it over medium-low heat. Sift the flour, add it and whisk to obtain a golden roux. Pour in the milk, continue stirring, and cook over low heat until you have a creamy, homogeneous sauce.
Add a grind of pepper, adjust the salt if necessary, and if you like grate in a little nutmeg. At this point add the cheddar (previously grated) and stir until it is completely melted.
Cook the cellentani, or any other short pasta, in plenty of salted water following the package cooking times. Drain them while still al dente, about 2–3 minutes before the indicated time. Put the pasta directly into the pot with the cheese sauce. Add 3/4 cup (about 2.5 oz) grated Parmesan and combine everything with a spoon.
Transfer the pasta to a lightly buttered nonstick baking dish, and sprinkle the remaining grated Parmesan (about 1/3 cup) on top. Bake for about 10 minutes under the oven broiler at 482°F to form a light golden crust.
Check after 5 minutes and be careful not to burn it. Once your mac and cheese is ready, take it out of the oven and let it cool slightly before serving. Enjoy!
📝 Notes on Ingredients and Substitutions
The Cheese: Cheddar is essential for the amber color and typical taste. If you prefer a milder flavor, you can substitute it with fontina or emmental, as long as they melt well.
The Pasta: Cellentani are ideal because their spiral shape holds the cheese sauce perfectly. Alternatively, use classic macaroni or rigatoni.
The Savory Touch: Parmigiano Reggiano adds depth that balances the sweetness of the cheddar.
MAC and CHEESE WITHOUT OVEN
Just toss the pasta directly in the pot with the sauce and finish cooking there. The result will be equally creamy but, for obvious reasons, will lack the golden top.
🍱 Storage
Mac and Cheese can be stored in the refrigerator, in an airtight container, for 2–3 days. To bring them back to a just-made texture, reheat in the oven with a splash of milk to restore creaminess, or use the microwave. I do not recommend freezing if you want to maintain the perfect cream texture.
💡 Tips and Variations
Crispy Top: For a more pronounced crust, mix breadcrumbs (or panko) with a little melted butter and sprinkle it over the cheese before baking.
Spicy Variant: Add a pinch of smoked paprika or chili powder to the béchamel for an extra flavor kick.
Decadent Add-ins: You can enrich the dish with crispy crumbled bacon on top.
FAQ (Questions and Answers)
Why does my cheese sauce become grainy?
It usually happens if the heat is too high when you add the cheese. Always turn off the flame or lower it to the minimum before incorporating the cheddar into the béchamel for a smooth, even melt.
Can I prepare Mac and Cheese in advance?
Yes! You can assemble everything in the baking dish in the morning for the evening. Keep it covered in the fridge and bake just before dinner, perhaps adding an extra 5 minutes of cooking time.
Which type of cheddar is best to use?
I recommend a Medium or Sharp cheddar for a more intense flavor. Make sure to grate it yourself: pre-grated cheese in bags often contains anti-caking agents that prevent a perfect melt.
