There’s something incredibly comforting and universally loved about a good baked macaroni and cheese. It’s a dish that evokes childhood memories, family gatherings, and the simple joy of warm, cheesy goodness. But what if you could elevate that classic comfort to something even more special, with a unique pasta shape that cradles the sauce in every delightful bite? Enter Easy Homemade Baked Campanelle & Cheese – a dish that takes the familiar and makes it extraordinary.
This isn’t just another mac and cheese recipe. This is an experience. We’re talking about campanelle pasta, those beautiful, fluted, bell-shaped noodles that are perfect for scooping up every last drop of creamy, dreamy cheese sauce. When baked, they achieve that ideal tender-chewy texture, providing a delightful contrast to the rich, bubbling crust.
Why Campanelle?
Campanelle, meaning “little bells” or “flower,” is an often-overlooked pasta shape that truly shines in a baked cheese dish. Its unique shape, with ruffled edges and a hollow center, acts like a tiny cup, holding an abundance of the luscious cheese sauce. This means more flavor in every forkful! Unlike elbow macaroni, which can sometimes get lost in the sauce, campanelle stands out, offering a satisfying bite and an elegant presentation. It transforms a simple weeknight meal into something that feels a bit more gourmet, without any extra effort.
The Art of the Cheese Sauce
The heart of any great mac and cheese lies in its sauce. For this recipe, we’re going for a béchamel-based cheese sauce, which provides an incredibly smooth, velvety foundation. The key to a perfect béchamel is patience and a good whisk.
Start with a Roux: A roux is a mixture of melted butter and flour, cooked together to form a paste. This is what thickens your sauce. Melt your butter gently, then whisk in the flour. Cook it for a minute or two, allowing the flour to cook out its raw taste, but don’t let it brown too much – we want a pale roux for a creamy white sauce.
Gradually Add Milk: This is where the magic happens. Slowly pour in warm milk (heating the milk slightly beforehand helps prevent lumps), whisking constantly. This gradual addition and continuous whisking are crucial for a lump-free, smooth sauce. As the sauce heats and thickens, it will transform into a luxurious, pourable consistency.
Introduce the Cheese: Once your béchamel is perfect, remove it from the heat before adding your cheese. This prevents the cheese from becoming oily or stringy. We’ll be using a blend of cheeses for complexity and depth of flavor. Sharp cheddar is a must for that classic tang, while Gruyère or Monterey Jack can add nuttiness and incredible melt. A touch of smoked gouda could even add a wonderful smoky dimension if you’re feeling adventurous.
Seasoning is Key: Don’t forget the seasonings! A pinch of nutmeg might sound unusual for a savory dish, but it’s a classic addition to béchamel sauces and really enhances the cheesy flavor without being overpowering. A dash of mustard powder also works wonders, amplifying the cheddar. Of course, salt and freshly ground black pepper are essential. Taste and adjust as you go!
Achieving that Golden, Crispy Top
What makes a baked mac and cheese truly irresistible is that glorious, golden-brown crust. There are a few secrets to achieving this:
Extra Cheese on Top: Before baking, sprinkle a generous layer of shredded cheese over the pasta mixture. As it bakes, this cheese will melt, bubble, and then caramelize, forming that coveted crispy crust. Using a cheese that browns well, like sharp cheddar or a good Parmesan, is ideal.
Breadcrumbs (Optional, but Recommended!): For an extra layer of crunch and texture, consider mixing some panko breadcrumbs with melted butter and sprinkling them over the top along with the cheese. The panko creates an incredibly light and airy crispness that is simply divine. You can even add a pinch of paprika to the breadcrumbs for extra color and a subtle smoky flavor.
High Heat Finish: Baking the mac and cheese at a moderately high temperature ensures that the interior gets perfectly hot and bubbly, while the top gets beautifully browned. If you find your top isn’t browning as much as you’d like, a quick blast under the broiler for a minute or two (watch it carefully!) will do the trick.
Ingredients You’ll Need:
- Campanelle Pasta: The star of the show!
- Unsalted Butter: For the roux and possibly the breadcrumbs.
- All-Purpose Flour: To thicken the sauce.
- Milk: Whole milk works best for a rich, creamy sauce.
- A Selection of Cheeses:
- Sharp Cheddar: For that quintessential mac and cheese flavor.
- Gruyère or Monterey Jack: For excellent melt and depth.
Optional:* Smoked Gouda, Fontina, or Colby Jack for added complexity.
- Dijon Mustard or Mustard Powder: A secret ingredient that enhances the cheese flavor without making the dish taste like mustard.
- Nutmeg: A small pinch goes a long way to elevate the béchamel.
- Salt and Freshly Ground Black Pepper: To taste.
- Panko Breadcrumbs (Optional): For a crispy topping.
- Olive Oil (Optional): For tossing with breadcrumbs if using.
Step-by-Step Guide:
1. Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add the campanelle pasta and cook according to package directions until al dente – meaning it’s still firm to the bite. Remember, it will continue to cook in the oven, so don’t overcook it at this stage. Drain the pasta and set aside. You can toss it with a tiny bit of olive oil to prevent sticking if you like.
2. Prepare the Cheese Sauce:
In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms. This cooks out the raw flour taste.
Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking constantly until the sauce thickens and comes to a simmer. It should be smooth and velvety.
Remove the saucepan from the heat. Stir in the mustard (or mustard powder), nutmeg, salt, and pepper. Then, gradually add the shredded cheeses, stirring until they are completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. This is your chance to make it perfect!
3. Combine and Assemble:
Add the cooked and drained campanelle pasta to the cheese sauce. Stir gently to ensure every piece of pasta is thoroughly coated in the luxurious sauce.
Pour the pasta and cheese mixture into a large baking dish (a 9×13-inch dish works well). Spread it evenly.
4. Add the Topping (Optional, but Recommended):
If using, in a small bowl, combine the panko breadcrumbs with a tablespoon of melted butter or olive oil. Sprinkle this mixture evenly over the top of the mac and cheese. Then, sprinkle an additional layer of shredded cheese (about 1/2 to 1 cup) over the breadcrumbs.
5. Bake to Golden Perfection:
Preheat your oven to 375°F (190°C).
Bake the mac and cheese for 20-25 minutes, or until the sauce is bubbly around the edges and the top is beautifully golden brown and crispy. If you want an even crispier top, you can briefly place it under the broiler for 1-2 minutes – but watch it very carefully to prevent burning!
6. Rest and Serve:
Once out of the oven, let the baked campanelle and cheese rest for 5-10 minutes. This allows the sauce to set slightly, preventing it from being too runny when you serve it.
Serve hot and enjoy the ultimate comfort food experience!
Tips and Variations:
- Make Ahead: You can assemble the mac and cheese up to a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, add about 10-15 minutes to the baking time, or until heated through and bubbly. You might want to add a splash of milk to the cold sauce if it seems too thick before baking.
- Add Vegetables: For a more complete meal, consider stirring in cooked vegetables like steamed broccoli florets, sautéed mushrooms, or roasted red bell peppers with the pasta.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce in the cheese sauce can add a lovely kick.
- Protein Boost: Cooked shredded chicken or ground beef (drained well) can be added to the pasta mixture for a heartier meal.
- Different Cheeses: Feel free to experiment with your favorite melting cheeses! Just ensure you have a good balance of flavor and meltability.
- Gluten-Free Option: Use gluten-free campanelle pasta and a gluten-free all-purpose flour blend for the roux. Ensure your other ingredients are also gluten-free.
This Easy Homemade Baked Campanelle & Cheese is more than just a side dish; it’s a meal in itself, perfect for a cozy family dinner, a potluck, or anytime you need a hug in a bowl. The fluted campanelle pasta truly elevates the experience, making every bite a delight. So, gather your ingredients, get ready to whisk, and prepare to indulge in the ultimate cheesy comfort!