Baked Chicken Chimichangas
Easy oven-baked chicken chimichangas with a crispy exterior and flavorful filling. Perfect for weekn...
40
total time
4
servings
40 kcal
calories
Gathering Ingredients
To make a truly comforting baked mac and cheese, start by assembling a few pantry staples and a handful of flavor boosters that shine once baked. The heart of this recipe is good pasta: elbow macaroni is traditional for its tubular shape that catches cheese sauce, but shells, rotini, or campanelle can work if you prefer more texture. For the cheese sauce, gather a mix of sharp cheddar for tang, plus a splash of Gruyère or mozzarella to boost meltiness and depth. A bit of cream cheese or cream helps achieve a satin-smooth texture, while a small amount of grated Parmesan adds a salty bite. A classic béchamel begins with a roux: butter and flour cooked briefly, then milk added gradually to form a glossy base. For the dairy, use whole milk for richness; 2% is acceptable if you want a lighter finish. A touch of Dijon mustard or dry mustard powder deepens the cheese flavor without tasting spicy. Salt is essential, and a pinch of black pepper further enhances the savoriness; consider a whisper of smoked paprika for subtle warmth. The topping makes a big difference. A simple combination of breadcrumbs with grated Parmesan plus a few teaspoons melted butter creates a golden, crackly crust that contrasts beautifully with the creamy interior. You can optionally fold in finely chopped parsley or chives for color and a fresh note. When you gather these ingredients, line up the measuring cups, a sturdy baking dish, a grater, a whisk, and a wooden spoon so you can work smoothly. Doing this prep first ensures the actual cooking flow is uninterrupted, especially if you’re cooking for a crowd or planning to serve immediately after school or work. Gather everything, and you’re already halfway to a comforting, irresistible bake. Image: Ingredients laid out on a rustic wooden board beside measuring cups and a block of cheddar.
Why this recipe works
Beyond taste, the success of this baked mac and cheese lies in balance and technique. The creamy texture comes from the smooth béchamel sauce built with a roux, which prevents the sauce from separating when hot cheese is added. The cheese selection matters: a blend of sharp cheddar for tang, plus a splash of Gruyère or mozzarella for melt and depth yields a sauce that coats the pasta rather than pooling in the dish. The pasta is cooked to al dente, so it holds up under the heat of baking. Overcooking the noodles before baking leads to mushy pieces that release starch into the sauce and make it gloopy; undercooking yields starchy bites that don’t integrate with the sauce. Keeping the sauce thick but pourable ensures the final bake has a cohesive cheesy layer. The breadcrumbs on top form a crust, which provides textural contrast and helps keep the interior creamy. The sauce should be seasoned in layers: while you’re making the roux, add salt and white pepper; during the cheese stage, taste and adjust salt, since cheese varies in saltiness. A small amount of Dijon or dry mustard can boost the cheese’s sharpness without adding a separate flavor. Temperature matters: heat the sauce gently and avoid boiling after cheese is added, or the sauce can separate or become grainy. Resting the dish briefly after coming out of the oven allows the cheese sauce to re-thicken slightly, making each serving hold its shape. If you’re watching calories, you can reduce the cream content a touch and substitute part of the milk with skim or 1% milk, but you’ll lose some silkiness. The method described here delivers a consistent, crowd-pleasing bowl of creamy, cheesy comfort.
Kitchen Equipment
Before you start, assemble the hardware that will keep the work organized and ensure even results. A large, heavy-bottomed saucepan or small Dutch oven is ideal for the béchamel and sauce assembly because it distributes heat evenly and resists scorching. A roomy pot for boiling pasta will accommodate the noodles without crowding. A colander or sieve is essential for draining the pasta without losing too much water. A whisk will help smooth the roux and the cheese sauce; a wooden spoon is perfect for folding sauce into pasta with minimal breakage. A sharp grater makes quick work of cheese blocks and optional Parmesan on top. A measuring cup with a spout, measuring spoons, and kitchen scale (if you’re precise about cheese weights) keep flavors consistent. For the bake, use a shallow, wide baking dish or casserole, which allows the top to brown evenly and the sauce to vent while baking. An oven mitt and a timer are useful for monitoring bake time. If you like a crisper top, you can preheat the broiler for the final minutes, but keep a close eye to prevent scorching. A pastry brush or spoon can help evenly distribute melted butter over the breadcrumb topping. Finally, a sharp kitchen knife and cutting board will let you prep any add-ins—spinach, bacon, or jalapeños—without turning the station into a clutter. With the right tools, you’ll have a smooth workflow from stove to oven to table.
Key Techniques
Technique matters as much as ingredients in this dish. Start with a blond roux: melt butter gently, add flour, and cook for a minute to remove raw flour taste, then whisk in milk gradually to form a pale, glossy sauce. The key is patience; add liquid slowly and whisk constantly until the sauce thickens to a spoon-coating consistency. Temperature control is critical: keep heat medium to low and avoid scorching the bottom. Cheese should be added off the heat or at a low simmer; overheating causes fats to separate, creating greasy streaks and a grainy texture. When you melt cheese into the sauce, do so in small additions, letting each batch melt smoothly before adding the next. The pasta should finish cooking in salted water just shy of al dente; it will finish cooking in the oven and absorb some sauce. The topping should be evenly distributed and not clumped; a fine crumb creates an even crust rather than a soggy mound on top. For even flavor, season the sauce in stages: salt in the roux, plus a final taste test after the cheese is melted. If you’re using extra vegetables or proteins, consider blanching them slightly to reduce moisture or adding them to the sauce near the end so they remain vibrant and tender. Proper layering helps: sauce on the bottom, pasta tossed in sauce, cheese layers on top, and breadcrumbs finishing with butter for a glossy crust.
Cooking Process
Step one is to preheat the oven to 350°F (175°C) and bring a large pot of salted water to a boil. Cook the elbow macaroni until it is just under al dente (about 6-7 minutes), because it will continue to cook in the hot sauce and during baking. Drain well and set aside. In a separate saucepan, prepare the cheese sauce: melt butter over medium heat, whisk in flour to form a pale roux, and cook for a minute. Slowly whisk in warm milk and, if using, a splash of cream, bringing the mixture to a gentle simmer. Cook until the sauce thickens to coat the back of a spoon, stirring often to prevent sticking. Off the heat, stir in the cheddar and other cheeses in small batches until fully melted and smooth. Season with salt, pepper, and a touch of mustard powder. Fold the drained pasta into the sauce until evenly coated, then spoon into a lightly buttered baking dish. Prepare the breadcrumb topping: mix breadcrumbs with grated Parmesan and a few teaspoons of melted butter. Sprinkle the topping evenly over the pasta, then bake for 20-25 minutes, until the top is golden brown and the sauce around the edges is bubbling. If you like a crisper crust, switch to broil for the final 2-3 minutes, watching carefully to avoid scorching. Remove from the oven and let rest for 5-10 minutes before serving to allow the sauce to set slightly for clean, easy portions. This process yields a luscious, creamy interior with a crisp, savory crust that offers both comfort and satisfying texture. Image: A bubbling, golden-topped macaroni bake straight from the oven.
Flavor Variations
Variations can tailor the dish to different diets or preferences. For a smokier profile, add chopped bacon or pancetta and a small amount of smoked cheddar or chipotle powder. If you prefer vegetarian, use charred corn, roasted peppers, broccoli florets, or sautéed spinach folded into the sauce. A cheese blend adds depth: Gruyère, fontina, or mozzarella dissolved with the cheddar. For a sharper finish, increase the ratio of aged cheddar; for milder flavor, rely on Monterey Jack or Colby. Gluten-free option: use gluten-free pasta and ensure your breadcrumb topping uses gluten-free crumbs or omit the topping if the texture is not desired. You can add aromatics like garlic powder or minced shallot for extra savor. If you want a lighter version, substitute part of the milk with low-fat milk and skip the butter in the topping or use half breadcrumbs with crushed crackers. For a more robust crust, mix in crushed crackers with a bit of melted butter. If you’re cooking for kids, you can reduce salt and skip hot peppers; a tiny pinch of cinnamon or nutmeg works surprisingly well with cheese for adults who want a subtle warmth. The beauty of mac and cheese is its flexibility: adjust the cheeses, add-ins, and topping to suit your family’s tastes while keeping the creamy sauce your main anchor.
Troubleshooting
Sometimes the sauce doesn’t behave as expected. If the sauce seems too thick, whisk in a splash of milk until you reach the desired pourable consistency. If it’s grainy, ensure the heat is gentle when melting cheese; add cheese off the heat or in small batches and avoid overheating after cheese is added, which can cause fats to separate. If the sauce separates, whisk vigorously and add a teaspoon or two of water or milk to bring it back together. If the pasta ends up undercooked or mushy after baking, the al dente timing might have been too long in boiling; next time reduce the par-cook time by a minute or two or bake covered for part of the time to trap moisture. If the topping doesn’t brown, the oven might be cooler than expected; check the oven temperature with a thermometer or closer to the end, raise the heat or switch to broil for a short interval. A too-liquid sauce indicates you used too much milk or your cheese melted into too much moisture; you can fix by removing from heat and cooking a bit longer to reduce, or by stirring in a small amount of cornstarch slurry. Some cheeses flavor more moisture than others; if your cheese blend yields watery sauce, consider a thicker bechamel base next time or adjust the milk-to-flour ratio. Remember to taste and adjust salt at the end since dairy products vary in saltiness.
Serving and Storage
Serve the baked mac and cheese straight from the oven or after a short rest. A dollop of sour cream or a sprinkle of chopped chives on top adds bright counterpoint; many people also enjoy a light green salad or steamed vegetables on the side. This dish stores well in the refrigerator for 3-4 days in an airtight container; reheat gently in the oven at 325°F (165°C) until bubbling, or reheat in the microwave in short intervals to avoid drying out. For freezing, assemble but do not bake; freeze in an airtight container or freezer bag for up to 2-3 months; bake from frozen, adding extra time to ensure the center heats through. Leftovers can be turned into a creamy pasta bake with a few extra seasonings; for example, fold in extra milk or cream to refresh the sauce before reheating, or mix with a splash of hot sauce for a quick update. When serving, consider a light dusting of paprika for color or a handful of fresh herbs. The dish pairs well with roasted broccoli or a simple green salad to balance the richness. If you want a lighter version for weeknights, reduce the cheese by a half cup, increase the pasta to keep portion sizes satisfying, and opt for part-skim milk. For a special occasion, present the dish with a bright green herb garnish and serve in a few generous portions that showcase the gooey, cheesy center and the crispy top. The goal is a warm, inviting plate that encourages seconds.
Final Presentation
Finishing touches and presentation elevate a weeknight favorite to a satisfying centerpiece. The caramel-brown top and the creamy interior invite forks to pierce and scoop a generous bite. When you plate, use a wide, shallow serving spoon to lift chunks with just enough sauce clinging to each piece. A light drizzle of melted butter over the breadcrumbs on top can intensify the crust and shine. Garnish with a small handful of chopped parsley or chives for color and a fresh aroma that contrasts with the cheesy richness. Serve with a bright side salad or steamed greens to balance the richness; a crisp pickle or quick pickle of carrots can also provide a tangy counterpoint. For family style, scoop the mac and cheese onto a large platter or directly onto individual plates, allowing the crust to form a natural divider between creamy interior and crisp topping. The leftovers reheat beautifully, preserving most of the texture when warmed gently. Having prepared this dish, you’ll know there’s nothing quite like a golden crust to signal a successful bake and a bowl of velvet-smooth sauce ready to be savored. Image: The final presentation of the baked mac and cheese on a white plate, with a sprinkle of parsley.
Creamy Baked Mac and Cheese
Creamy baked macaroni with a silky cheddar sauce and a golden breadcrumb crust. Learn tips, variations, and tricks for perfect comfort food.
total time
40
servings
4
calories
40 kcal
ingredients
- 400g elbow macaroni 🍝
- 2 cups whole milk 🥛
- 2 tablespoons unsalted butter 🧈
- 2 tablespoons all-purpose flour 🌾
- 1 cup shredded sharp cheddar 🧀
- 1 cup shredded Gruyère 🧀
- 1/2 cup grated Parmesan 🧀
- 1 teaspoon Dijon mustard (optional) 🧪
- 1/2 teaspoon paprika 🌶️
- Salt & pepper to taste 🧂
- 1/2 cup breadcrumbs (optional) 🥖
instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the macaroni in salted boiling water until al dente, about 6-7 minutes. Drain well.
- In a saucepan over medium heat, melt butter and whisk in flour to form a pale roux; cook 1 minute.
- Gradually whisk in milk, simmering until the sauce thickens to a creamy consistency.
- Stir in cheddar, Gruyère, Parmesan, Dijon mustard (if using), paprika, and season with salt and pepper until smooth.
- Toss the cooked macaroni with the cheese sauce until evenly coated.
- Transfer to the prepared dish and sprinkle breadcrumbs on top if desired.
- Bake 20-25 minutes, until bubbly and golden. Let stand 5 minutes before serving.
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