Baked Macaroni and Cheese: The Unsung Hero of Thanksgiving Dinner
Quick Overview
Recipe Rating: ⭐⭐⭐⭐⭐
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 500 kcal per serving
Introduction
Every Thanksgiving, it’s the turkey and stuffing that steal the show, but let’s not forget the true unsung hero of the feast: Baked Macaroni and Cheese. This creamy, cheesy, and oh-so-satisfying dish has been a cherished staple in many households, providing comfort and a touch of nostalgia. Growing up, my family would always prepare a large casserole of mac and cheese as part of our holiday spread. It was the perfect complement to our roasted turkey and gave us something warm and hearty to enjoy. Whether you’re hosting a gathering or simply preparing a cozy meal at home, this recipe for baked macaroni and cheese will bring joy to the table. Plus, it can easily be made healthy, vegan, or gluten-free, catering to all dietary needs.
Ingredients List
- Elbow macaroni: 2 cups
- Whole milk: 2 cups (or plant-based milk for a vegan option)
- Unsalted butter: 4 tablespoons (or vegan butter)
- All-purpose Flour: 1/4 cup (or gluten-free Flour)
- Shredded cheddar cheese: 2 cups (or vegan cheese)
- Parmesan cheese: 1/2 cup (optional, can omit for vegan)
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Breadcrumbs: 1 cup (for topping)
Optional Substitutions:
- Macaroni: You can use gluten-free pasta or whole wheat pasta.
- Cheese: Try incorporating different cheeses like mozzarella, gouda, or a vegan cheese blend.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Cook the elbow macaroni in a large pot of salted boiling water until al dente (about 6-8 minutes). Drain and set aside.
- In a saucepan, melt the butter over medium heat. Once melted, whisk in the Flour and cook for 1-2 minutes, stirring constantly.
- Gradually add the milk to the saucepan, whisking continuously until the mixture is smooth and begins to thicken (about 5 minutes).
- Stir in the cheddar cheese, salt, pepper, and garlic powder until melted and well combined.
- Combine the cooked macaroni with the cheese sauce, stirring until fully coated.
- Transfer the mixture to a greased 9×13 inch Baking dish.
- Sprinkle breadcrumbs evenly on top.
- Bake for 25-30 minutes, or until golden and bubbly.
Tips and Tricks Section
- For extra flavor: Add cooked bacon or sautéed vegetables like broccoli or spinach.
- Crispy topping: Mix melted butter into the breadcrumbs before sprinkling them on top for a richer flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutritional Information (per serving)
- Calories: 500 kcal
- Macronutrients:
- Protein: 24 g
- Fat: 25 g
- Carbohydrates: 50 g
- Micronutrients:
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 600 mg
Recipe Notes
- For a spicy kick, add a pinch of cayenne pepper or diced jalapeños.
- This dish can be made ahead of time and baked just before serving. You can prepare it a day in advance, cover, and refrigerate.
FAQs
-
How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
-
Can I freeze baked macaroni and cheese?
- Yes, freeze in a tightly covered dish for up to 2 months. Thaw in the refrigerator before reheating.
-
What’s the best way to reheat mac and cheese?
- Reheat in a 350°F (175°C) oven covered with foil or in the microwave until heated through.
-
Can I use whole grain pasta?
- Absolutely! Whole grain or higher-fiber pasta can add nutritional value.
-
How can I make this dish gluten-free?
- Simply replace regular pasta and Flour with gluten-free versions.
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Recipe Card: Baked Macaroni and Cheese
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- Elbow macaroni: 2 cups
- Whole milk: 2 cups
- Unsalted butter: 4 tablespoons
- All-purpose Flour: 1/4 cup
- Shredded cheddar cheese: 2 cups
- Parmesan cheese: 1/2 cup (optional)
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Breadcrumbs: 1 cup
Instructions:
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in Flour, cook for 1-2 minutes.
- Gradually add milk, whisking until smooth and thickened (about 5 minutes).
- Stir in cheddar cheese, salt, pepper, and garlic powder until melted.
- Combine cooked macaroni with cheese sauce.
- Transfer to a greased Baking dish and sprinkle with breadcrumbs.
- Bake for 25-30 minutes until golden.
Nutritional Information (per serving):
- Calories: 500 kcal
- Protein: 24 g
- Fat: 25 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 600 mg
Tips and Variations:
For the ultimate flavor, experiment with different cheeses and toppings!
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
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