Crispy Baked Mac and Cheese Squares
If you have ever dreamed of getting that perfect golden, crispy cheese crust on every single bite of mac and cheese, this recipe is about to change your life. By baking the dish in a foil-lined pan and then cutting it into individual squares, every piece gets those gorgeous caramelized edges that everyone fights over. This is comfort food taken to a whole new level.
These baked mac and cheese squares are perfect for potlucks, game day spreads, or even a weeknight dinner when you want something truly satisfying. The creamy, cheesy interior contrasts beautifully with the bubbly, bronzed top that develops in the oven. Once you try it this way, you will never go back to serving mac and cheese straight from the pot.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 extra cup shredded cheddar for topping
Method
- Preheat your oven to 375 degrees Fahrenheit. Line a 9×13 inch baking pan with aluminum foil and lightly grease it with cooking spray or butter.
- Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about one minute until it smells slightly nutty.
- Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 to 7 minutes.
- Remove from heat and stir in the cheddar, Gruyere, and Colby Jack cheeses until completely melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fold the cooked pasta into the cheese sauce until every piece is fully coated.
- Pour the mac and cheese into the prepared baking pan and spread it evenly. Sprinkle the extra cup of shredded cheddar generously over the top.
- Bake for 30 to 35 minutes, then switch the oven to broil for the last 3 to 5 minutes to get that deeply golden, bubbly crust.
- Remove from the oven and let the dish cool for at least 15 minutes. This resting time is essential for the squares to hold their shape when cut.
- Use a sharp knife to cut into 9 or 12 equal squares and serve warm.
Tips for the Best Results
Always shred your own cheese from a block rather than using pre-shredded bags. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Freshly grated cheese melts beautifully and gives you that luscious, creamy texture inside each square.
Do not skip the resting period after baking. Cutting into the dish too soon will cause the squares to fall apart. Giving the mac and cheese time to set means you get clean, defined edges on every piece with that irresistible crispy bottom and top.
