Baked Macaroni and Cheese

To make baked macaroni and cheese from scratch, start by cooking elbow macaroni according to package directions. In a saucepan, melt butter and stir in flour to create a roux. Gradually add milk while stirring until the mixture thickens. Remove from heat and mix in cheddar and mozzarella cheese until melted. Combine with the cooked macaroni, pour into a greased baking dish, and bake at 350°F for about 20 minutes until bubbly and golden brown.

Yes, you can easily make baked macaroni and cheese gluten-free by using gluten-free elbow macaroni and substituting all-purpose flour with a gluten-free flour blend or cornstarch for the roux. The rest of the recipe remains the same, ensuring a creamy and delicious dish that everyone can enjoy.

If you're looking for cheese substitutions in baked macaroni and cheese, you can use a variety of cheeses such as Gruyère, Monterey Jack, or even a dairy-free cheese alternative if you're lactose intolerant. Mixing different cheeses can enhance the flavor, so feel free to experiment with what you have on hand!

To store leftover baked macaroni and cheese, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-5 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. Reheat in the oven or microwave before serving.

Baked macaroni and cheese pairs wonderfully with a variety of sides. Consider serving it with a fresh green salad, steamed broccoli, or roasted vegetables for a balanced meal. For a heartier option, you can add grilled chicken or a side of garlic bread to complement the creamy dish.