Best Baked Macaroni and Cheese

Health score
9%
Best Baked Macaroni and Cheese
45 min.
12
579kcal
80.75%sweetness
98.48%saltiness
48.55%sourness
35.94%bitterness
75.39%savoriness
100%fattiness
100%spiciness

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.3 teaspoon ground pepper 
  • pound elbow macaroni 
  • 0.5 cup flour all-purpose
  • ounces gruyere cheese grated
  • teaspoons kosher salt 
  • 0.3 teaspoon nutmeg freshly grated
  • tablespoons butter unsalted plus more for dish (1 stick)
  • slices sandwich bread white
  • 18 ounces cheddar cheese white grated
  • 5.5 cups milk whole

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • wire rack
  • casserole dish
  • colander

Directions

  1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
  2. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.
  3. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.Fill a large saucepan with water. Bring to a boil.
  5. Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)
  6. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  7. Pour the mixture into the prepared casserole dish.
  8. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
  9. Bake until browned on top, about 30 minutes.
  10. Transfer dish to a wire rack to cool for 5 minutes; serve.

Nutrition Facts

Calories579kcal
Protein17.95%
Fat51.08%
Carbs30.97%

Properties

Glycemic Index
29.06
Glycemic Load
9.54
Inflammation Score
-7
Nutrition Score
18.196956521739%

Taste

Sweetness:
80.75%
Saltiness:
98.48%
Sourness:
48.55%
Bitterness:
35.94%
Savoriness:
75.39%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:578.97kcal
28.95%
Fat:32.81g
50.47%
Saturated Fat:18.84g
117.75%
Carbohydrates:44.75g
14.92%
Net Carbohydrates:43.09g
15.67%
Sugar:7.3g
8.11%
Cholesterol:96.8mg
32.27%
Sodium:906.18mg
39.4%
Protein:25.95g
51.89%
Calcium:666.99mg
66.7%
Selenium:45.56µg
65.08%
Phosphorus:515.76mg
51.58%
Vitamin B2:0.48mg
28.04%
Manganese:0.48mg
23.84%
Zinc:3.45mg
22.98%
Vitamin B12:1.37µg
22.88%
Vitamin A:1037.41IU
20.75%
Vitamin B1:0.23mg
15.02%
Magnesium:56.67mg
14.17%
Vitamin D:1.74µg
11.59%
Folate:41.39µg
10.35%
Vitamin B5:0.96mg
9.63%
Potassium:324.15mg
9.26%
Vitamin B6:0.18mg
9.09%
Vitamin B3:1.71mg
8.57%
Copper:0.16mg
7.82%
Iron:1.27mg
7.04%
Fiber:1.67g
6.67%
Vitamin E:0.73mg
4.86%
Vitamin K:2.7µg
2.57%