Phyllis’s Homemade Baked Mac and Cheese: A Recipe for Comfort
Mac and cheese. The ultimate comfort food. Creamy, cheesy, and oh-so-satisfying. Everyone has their favorite version, but today, we’re sharing a recipe that’s been passed down through generations: Phyllis’s Homemade Baked Mac and Cheese. This isn’t your boxed mac and cheese. This is a decadent, from-scratch dish that will impress your family and friends, leaving them craving more.
This recipe is special because it uses a blend of cheeses for a complex and flavorful taste, and the baking process creates a delightful crispy top that contrasts beautifully with the creamy interior. It’s perfect for holidays, potlucks, or simply a cozy night in.
## The Secret to Phyllis’s Mac and Cheese
The secret to Phyllis’s mac and cheese lies in a few key elements:
* **A rich and creamy béchamel sauce:** This forms the base of the cheese sauce and ensures a smooth, velvety texture.
* **A blend of cheeses:** Using multiple cheeses adds depth and complexity to the flavor. Phyllis’s recipe calls for cheddar, Gruyere, and Monterey Jack, but you can experiment with other cheeses like fontina, provolone, or even a touch of Parmesan.
* **Properly cooked pasta:** Overcooked pasta will become mushy in the finished dish. Cook the pasta al dente, meaning it still has a slight bite to it.
* **Baking to perfection:** Baking the mac and cheese allows the flavors to meld together and creates a golden-brown, crispy top.
## Ingredients You’ll Need
Before you start, gather all your ingredients. Here’s what you’ll need for Phyllis’s Homemade Baked Mac and Cheese:
* **Pasta:** 1 pound elbow macaroni (or your favorite short pasta shape)
* **Butter:** 6 tablespoons unsalted butter, divided
* **Flour:** 1/4 cup all-purpose flour
* **Milk:** 3 cups whole milk
* **Heavy Cream:** 1 cup heavy cream
* **Cheese:** 8 ounces sharp cheddar cheese, shredded
* **Cheese:** 4 ounces Gruyere cheese, shredded
* **Cheese:** 4 ounces Monterey Jack cheese, shredded
* **Salt:** 1 teaspoon salt, or to taste
* **Black Pepper:** 1/2 teaspoon black pepper, or to taste
* **Nutmeg:** 1/4 teaspoon ground nutmeg (optional, but adds a lovely warmth)
* **Breadcrumbs:** 1/2 cup panko breadcrumbs (for the topping)
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to recreate Phyllis’s masterpiece:
**Step 1: Cook the Pasta**
1. Bring a large pot of salted water to a boil. The salt helps to season the pasta as it cooks.
2. Add the elbow macaroni and cook according to package directions, but reduce the cooking time by 1-2 minutes. You want the pasta to be al dente.
3. Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
**Step 2: Make the Béchamel Sauce**
1. In a large saucepan, melt 4 tablespoons of butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the roux.
3. Gradually whisk in the milk, about 1/2 cup at a time, ensuring that each addition is fully incorporated before adding more. This prevents lumps from forming.
4. Continue to cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
5. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Reduce the heat to low and simmer for another 2-3 minutes.
**Step 3: Add the Cheese**
1. Remove the saucepan from the heat.
2. Add the shredded cheddar cheese, Gruyere cheese, and Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash more milk.
3. Taste the sauce and adjust the seasoning as needed. You may want to add more salt or pepper to your preference.
**Step 4: Combine Pasta and Sauce**
1. Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated. Make sure every noodle is swimming in that glorious cheese sauce.
**Step 5: Prepare the Baking Dish**
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter. This will prevent the mac and cheese from sticking to the dish.
**Step 6: Assemble and Bake**
1. Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
2. In a small bowl, melt the remaining 2 tablespoons of butter. Toss the panko breadcrumbs with the melted butter. This creates a crispy and golden topping.
3. Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese.
4. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning.
**Step 7: Let it Rest**
1. Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly and makes it easier to serve.
## Tips for the Perfect Mac and Cheese
* **Use high-quality cheese:** The better the cheese, the better the flavor of your mac and cheese.
* **Don’t overcook the pasta:** Overcooked pasta will become mushy. Aim for al dente.
* **Whisk constantly:** When making the béchamel sauce, whisk constantly to prevent lumps from forming.
* **Don’t be afraid to experiment with cheese:** Try different combinations of cheeses to find your favorite flavor profile.
* **Add some spice:** A pinch of cayenne pepper or a dash of hot sauce can add a nice kick to your mac and cheese.
* **Add-ins:** Consider adding other ingredients to your mac and cheese, such as bacon, ham, vegetables, or jalapenos.
* **Make it ahead:** You can assemble the mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Freeze it:** Baked mac and cheese can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
* **Broil for extra crispiness:** For an extra crispy top, broil the mac and cheese for a minute or two at the end of baking, watching carefully to prevent burning.
## Variations on Phyllis’s Recipe
While Phyllis’s recipe is perfect as is, feel free to experiment and make it your own. Here are a few ideas to get you started:
* **Spicy Mac and Cheese:** Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
* **Bacon Mac and Cheese:** Cook bacon until crispy, crumble it, and add it to the mac and cheese.
* **Ham and Cheese Mac:** Dice ham and add it to the mac and cheese.
* **Vegetarian Mac and Cheese:** Add vegetables like broccoli, cauliflower, peas, or corn to the mac and cheese.
* **Jalapeno Popper Mac and Cheese:** Add diced jalapenos and cream cheese to the mac and cheese.
* **Lobster Mac and Cheese:** Add cooked lobster meat to the mac and cheese for a truly decadent treat. (This is definitely a splurge!)
* **Truffle Mac and Cheese:** Add truffle oil or truffle salt to the mac and cheese for an earthy and luxurious flavor.
## Serving Suggestions
Phyllis’s Homemade Baked Mac and Cheese is a versatile dish that can be served as a main course or a side dish. Here are a few serving suggestions:
* **As a Main Course:** Serve with a side salad or roasted vegetables.
* **As a Side Dish:** Serve alongside grilled chicken, steak, or pork.
* **For a Potluck:** Mac and cheese is always a crowd-pleaser at potlucks. Transport it in a disposable baking dish to make cleanup easy.
* **For a Holiday Meal:** Mac and cheese is a classic holiday side dish. It pairs well with turkey, ham, or roast beef.
## Storage Instructions
* **Refrigerate:** Leftover mac and cheese can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat in the oven or microwave.
* **Freeze:** Baked mac and cheese can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
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## Conclusion
Phyllis’s Homemade Baked Mac and Cheese is more than just a recipe; it’s a tradition. It’s a dish that brings people together and creates lasting memories. So, gather your ingredients, follow the steps, and enjoy this comforting classic. You won’t be disappointed!
Enjoy this recipe that has been passed down and loved! It is sure to become a family favorite in your household.
## Nutritional Information (Approximate)
*Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*
* Calories: Approximately 400-500 per serving
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 30-40g
* Fiber: 2-3g
* Sugar: 5-7g
* Protein: 15-20g
Always consult with a registered dietitian or nutritionist for personalized nutritional advice.