If you’re searching for the ultimate comfort food that hugs you from the inside out, look no further than Melissa Jo’s Baked Macaroni & Cheese Recipe. This dish takes the beloved classic macaroni and cheese to new heights with its creamy blend of sharp cheddar, melty Velveeta, nutty Gruyere, and gooey mozzarella all enveloped in a slow-simmered, silky white wine sauce. Baked to golden perfection with a crispy panko topping, it’s a guaranteed crowd-pleaser that brings warmth and happiness to your table with every bite.
Ingredients You’ll Need
The magic of Melissa Jo’s Baked Macaroni & Cheese Recipe lies in its simple but carefully chosen ingredients, each one playing a crucial role in creating the rich flavors, creamy texture, and irresistible color of this timeless dish. This list covers everything you need to make your kitchen smell like pure comfort.
- 1 lb large elbow noodles: Perfect for holding onto the creamy cheese sauce in every curve and crevice.
- 4 tbsp salted butter: Adds depth and richness, essential for the roux base of the sauce and that buttery finish.
- ½ small sweet onion (diced): Gently softens into the sauce, providing a subtle sweetness without overpowering.
- 3 tbsp flour: Creates the roux that thickens the sauce to velvety perfection.
- ½ cup white wine: Introduces a subtle acidity and complexity that elevates the overall flavor.
- 4 cups whole milk (room temperature): Ensures a creamy, luscious sauce with no lumps.
- Salt & cracked black pepper (to taste): Enhances and balances all the richness.
- 16 oz freshly shredded cheddar cheese: Use 1 cup for topping—its sharpness is the backbone of the classic mac and cheese flavor.
- 8 oz freshly shredded whole-milk mozzarella: Reserve about ¼ cup for topping, providing gooey, melty goodness.
- 4 oz freshly shredded Gruyere cheese: Adds a nutty, sophisticated note that makes the sauce extra special.
- 8 oz Velveeta (cut into cubes): Gives that irresistibly smooth melt only processed cheese can provide for ultimate creaminess.
- 1½ cups seasoned panko breadcrumbs: Creates a satisfyingly crispy crust that contrasts the creamy interior.
- 4 tbsp melted butter: Mixed with the breadcrumbs to ensure a golden, crunchy topping.
How to Make Melissa Jo’s Baked Macaroni & Cheese Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a vigorous boil. Add your elbow noodles and cook them just barely under al dente, about one minute less than the package suggests. This way, they finish cooking perfectly in the oven soaking up all the luscious cheese sauce without turning mushy. Drain well and set aside.
Step 2: Make the Creamy Cheese Sauce
This is the heart of Melissa Jo’s Baked Macaroni & Cheese Recipe — patience is key here. Melt butter gently over medium-low heat, then add diced onions and sauté them until translucent but never browned. This slow softness brings a subtle sweetness and complexity without overpowering the cheese. Whisk in the flour steadily to create a smooth roux; this is the base that thickens your sauce beautifully.
Step 3: Add White Wine and Milk
Pour in the white wine first and whisk—don’t worry if it looks a bit thick or goopy. Slowly add the milk in small batches, whisking continuously to avoid lumps. Allow the sauce to come to a gentle low boil and then simmer on very low heat, whisking often, until the sauce is thick enough that a line drawn on the spoon sticks around. This slow process is what makes the sauce silky and restaurant-quality.
Step 4: Add the Cheese Blend
Reduce heat to the lowest setting to avoid any graininess. Stir in the bulk of your cheddar, mozzarella, and all the Gruyere, melting them slowly and thoroughly into the sauce. Next, fold in the Velveeta cubes and keep stirring patiently until everything is melted into one smooth, dreamy cheese sauce that hugs every noodle.
Step 5: Combine and Bake
Mix your sauce with the cooked pasta until each piece is luxuriously coated. Transfer this cheesy goodness to a baking dish. Top with the reserved cheddar and mozzarella first, then sprinkle the seasoned panko breadcrumbs mixed with melted butter. Bake at 350 degrees Fahrenheit until the top is bubbling and golden—this will give you that perfect crunch atop the creamy center everyone loves.
How to Serve Melissa Jo’s Baked Macaroni & Cheese Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives can add a bright pop of color and a mild oniony freshness that cuts through all the richness. For some extra indulgence, try a drizzle of truffle oil or a handful of crispy fried onions on top for an exciting textural contrast.
Side Dishes
Because Melissa Jo’s Baked Macaroni & Cheese Recipe is so rich and satisfying, it pairs wonderfully with fresh, light sides like a crisp green salad with a zesty vinaigrette or tangy pickled vegetables to balance the creaminess. Roasted seasonal vegetables or grilled chicken also complement the dish beautifully.
Creative Ways to Present
For a fun twist, serve portions in individual ramekins topped with a single basil leaf or a sprinkle of smoked paprika. You can also scoop it into mini bread bowls for a playful, edible serving vessel that doubles the comfort factor. Hosting a crowd? Turn this recipe into a buffet star by offering a variety of mix-ins such as cooked bacon, jalapeños, or sautéed mushrooms for guests to personalize their plates.
Make Ahead and Storage
Storing Leftovers
Melissa Jo’s Baked Macaroni & Cheese Recipe tastes just as good the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it cools, but a gentle reheat will bring back its creamy magic.
Freezing
This dish freezes well if you want to make it in advance. Cool completely, then transfer into a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture.
Reheating
Reheat leftovers gently in the oven at 325 degrees Fahrenheit, covered loosely with foil, until warmed through to avoid drying out. You can also reheat individual portions in the microwave on low power, adding a splash of milk to restore creaminess.
FAQs
Can I use other types of pasta in Melissa Jo’s Baked Macaroni & Cheese Recipe?
Absolutely! While elbow noodles are traditional, you can substitute with shells, cavatappi, or penne, which all hold the sauce nicely and offer a fun twist in texture.
Is it necessary to use Velveeta cheese?
Velveeta is key for that exceptionally smooth and creamy texture, but if you prefer to avoid processed cheese, you can increase the amounts of cheddar and mozzarella and add a splash of cream to boost creaminess instead.
Can I make this recipe vegetarian?
Yes, Melissa Jo’s Baked Macaroni & Cheese Recipe is naturally vegetarian since it does not include meat. Just be mindful to use vegetarian-friendly cheese and butter products if you follow a strict diet.
How can I make the breadcrumb topping extra crispy?
Mix the breadcrumbs thoroughly with melted butter and press them firmly on top before baking. You can also broil for the last 2 minutes, keeping a careful eye so it doesn’t burn.
What wine is best to use in the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully, imparting subtle acidity and depth without overpowering the cheese flavors.
Final Thoughts
I can’t recommend Melissa Jo’s Baked Macaroni & Cheese Recipe enough if you want to impress friends or simply treat yourself to a dish that feels like a warm hug on a plate. The rich blend of cheeses, the slow-simmered sauce, and that crunchy topping come together in perfect harmony, making this recipe a timeless classic to cherish and share. So grab your apron and get ready to make your kitchen smell like pure joy!
Print
Melissa Jo’s Baked Macaroni & Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Melissa Jo’s Baked Macaroni & Cheese is a rich and creamy comfort food classic elevated by a blend of sharp cheddar, gooey mozzarella, nutty Gruyere, and Velveeta cheeses. The pasta is cooked slightly under al dente and then combined with a slow-cooked silky cheese sauce. A crunchy, buttery panko breadcrumb topping adds the perfect texture contrast, making this casserole a crowd-pleasing, restaurant-quality dish.
Ingredients
Pasta:
- 1 lb large elbow noodles
Cheese Sauce:
- 4 tbsp salted butter
- ½ small sweet onion, diced
- 3 tbsp flour
- ½ cup white wine
- 4 cups whole milk, room temperature
- Salt & cracked black pepper, to taste
- 16 oz freshly shredded cheddar cheese (reserve 1 cup for topping)
- 8 oz freshly shredded whole-milk mozzarella (reserve ~¼ cup for topping)
- 4 oz freshly shredded Gruyere cheese
- 8 oz Velveeta, cut into cubes
Topping:
- 1½ cups seasoned panko breadcrumbs
- 4 tbsp melted butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow noodles and cook for 1 minute less than al dente; they will finish cooking in the oven. Drain the pasta and set aside.
- Make the Creamy Cheese Sauce: In a large pot, melt 4 tbsp salted butter over medium to medium-low heat. Add the diced onion and sauté until translucent but not browned, gently softening the onion to infuse subtle flavor. Sprinkle the flour over the butter and onion and whisk continuously to make a smooth roux, keeping the heat medium-low.
- Add Liquids: Whisk in the white wine first; the mixture may become slightly goopy. Begin adding the whole milk slowly, about ½ cup at a time, whisking continuously over low heat to blend smoothly. Once all milk is incorporated, increase heat slightly to bring the sauce to a gentle low boil, then reduce to a very low simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon with a visible line.
- Add the Cheeses: Reduce heat to low. Stir in most of the shredded cheddar (reserve 1 cup) and most of the shredded mozzarella (reserve about ¼ cup), along with all the shredded Gruyere. Stir slowly until the cheeses melt completely and the sauce becomes smooth. Add the Velveeta cubes last and stir until fully melted and incorporated into the sauce.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat the noodles evenly with the creamy sauce.
- Prepare Breadcrumb Topping: In a small bowl, toss the seasoned panko breadcrumbs with 4 tbsp melted butter until well combined.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a baking dish. Evenly sprinkle the reserved cheddar and mozzarella cheeses on top, then cover with the buttery breadcrumb mixture. Bake uncovered for approximately 25-30 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy your creamy, cheesy baked macaroni and cheese!
Notes
- Cooking the pasta slightly under al dente is important as it continues to cook in the oven.
- Sauté the onions gently to avoid adding bitterness or burnt flavor.
- Add milk slowly and whisk constantly to avoid lumps in your sauce.
- The use of multiple cheeses, including Velveeta, creates a smooth and flavorful sauce with an excellent melt.
- For a gluten-free version, substitute the flour and panko breadcrumbs with gluten-free alternatives.
- To make ahead: Prepare up to assembly and refrigerate before baking; add additional baking time if baking from cold.
- Let the casserole rest for 10 minutes after baking for the sauce to set slightly.
