Baked Mac and Cheese or Béchamel Pasta

Skill Level: Medium. The béchamel requires some patience, but the steps are clear and methodical. The “off-heat” cheese melting is a game-changer for beginners.
Active Time: Moderate. You’ll be whisking and stirring for about 30 minutes.
Passive Time: High. Once the dish goes into the oven, you can let it do its thing while you clean up.

The “Mac” Choice: Elbows are classic, but shells, cavatappi, or fusilli are excellent alternatives. Their crevices hold the sauce incredibly well.
Cheese Swap: If you can’t find Gruyère, a good Gouda or Fontina cheese is a great substitute. For a spicy kick, replace a quarter of the cheddar with Pepper Jack.
Add-Ins: Lobster mac and cheese is a classic. To add it, simply fold in 1 lb of cooked, chopped lobster meat when you combine the pasta and sauce before baking. Other great additions include crispy bacon, sautéed mushrooms, or steamed broccoli.
Make It Ahead: This is a fantastic make-ahead dish. Assemble the mac and cheese entirely, cover, and refrigerate for up to 24 hours before baking. If baking from cold, add 10-15 minutes to the baking time.
Getting a Darker Crust: For an extra-browned topping, finish the dish under the broiler for the last 1-2 minutes of baking. Watch it carefully to prevent burning!

Nutrition Facts

*Serving Size: 1/8 of the recipe*