Baked Mac and Cheese Recipe

Introduction

This baked mac and cheese is a rich and creamy classic comfort food favorite, featuring a luscious blend of cheddar and mozzarella cheeses. Perfectly baked to golden, bubbly perfection, it’s an easy crowd-pleaser for weeknight dinners or gatherings.

Ingredients

• 6 Tbsp unsalted butter (2/3 stick plus more for greasing)
• 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
• 1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
• 1/2 cup reserved pasta water
• 1 Tbsp extra-light olive oil (or other neutral oil)
• 6 cups shredded medium cheddar cheese (16 oz)
• 2 cups shredded mozzarella cheese (6 oz)
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp mustard powder (or 2 teaspoons Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper (plus more to taste)

Instructions

1. Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
2. Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta, then cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta, drizzle with oil to prevent sticking, and set aside.
3. Step 3: In a large bowl, combine the shredded cheddar and mozzarella cheeses and set aside.
4. Step 4: In a large pot or Dutch oven over medium heat, melt the butter. When it begins to foam, whisk in the flour and continue whisking for about 2 minutes until it turns slightly golden.
5. Step 5: Slowly pour in the milk, cream, and reserved pasta water while whisking continuously until the sauce is smooth, creamy, and just starts to boil.
6. Step 6: Stir in the paprika, mustard powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and black pepper. Reduce heat to low and simmer, whisking occasionally for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
7. Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir again until melted. Add the cooked pasta and stir to coat evenly. Turn off the heat and adjust salt and pepper to taste.
8. Step 8: Pour the mac and cheese into the prepared casserole dish. Sprinkle the remaining cheese over the top and bake for 15 minutes until bubbly and melted. For a golden-brown crust, broil for 2 to 3 minutes before serving warm.

Tips & Variations

• For extra crunch, sprinkle panko breadcrumbs mixed with a little melted butter on top before baking.
• Try swapping half the cheddar for smoked cheddar or Gruyère for a deeper flavor.
• Add cooked bacon or sautéed vegetables like mushrooms or spinach for added texture and taste.
• If you prefer a lighter sauce, reduce the heavy cream to 1/2 cup and increase milk accordingly.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. Add a splash of milk when reheating to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, other small shapes like shells or cavatappi work well because they hold the cheese sauce nicely.

How can I make this recipe ahead of time?

You can assemble the mac and cheese ahead, cover it tightly, and refrigerate for up to 24 hours. Bake it directly from the fridge, adding a few extra minutes to the baking time until bubbly and heated through.

Baked Mac and Cheese Recipe

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★★★★★

5 from 56 reviews

• Author: Marina
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This classic Baked Mac and Cheese recipe features a creamy, cheesy sauce made from sharp cheddar and mozzarella cheeses, combined with tender elbow macaroni and baked to golden perfection. Enhanced with a flavorful blend of spices including paprika, mustard powder, garlic, and onion powder, this dish makes a comforting, crowd-pleasing meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
• 1 Tbsp fine sea salt (for boiling pasta)
• 1/2 cup reserved pasta water
• 1 Tbsp extra-light olive oil (or other neutral oil)

Cheese Mixture

• 6 cups shredded medium cheddar cheese (16 oz)
• 2 cups shredded mozzarella cheese (6 oz)

Cheese Sauce

• 6 Tbsp unsalted butter (2/3 stick, plus more for greasing the dish)
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 Tbsp plus 1/2 tsp fine sea salt (divided, 1 Tbsp for pasta water and 1/2 tsp for sauce)
• 1 tsp paprika
• 1 tsp mustard powder (or 2 tsp Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper (plus more to taste)

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Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish thoroughly and set it aside to prevent sticking when baking.
2. Cook pasta: Bring a large pot of water to a rapid boil over high heat. Add 1 tablespoon of sea salt and the elbow macaroni. Cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the noodles with the extra-light olive oil to prevent sticking and set aside.
3. Mix cheeses: In a large bowl, combine the shredded medium cheddar and mozzarella cheeses. You should have approximately 8 cups of cheese mixture. Set aside.
4. Make roux: In a large Dutch oven or sizable pot heated over medium, melt the butter. Once it begins to foam, whisk in the flour. Continue whisking for about 2 minutes until the flour just starts turning a light golden color, forming a roux that will thicken the sauce.
5. Add liquids: Slowly stream in the whole milk, heavy cream, and the reserved pasta water while continuously whisking. Keep whisking until the sauce is creamy, smooth, and just beginning to boil.
6. Season sauce: Add the paprika, mustard powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and freshly ground black pepper. Whisk well to combine. Reduce heat to low and simmer while stirring occasionally for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
7. Melt cheese into sauce: Stir in 3 cups of the cheese mixture into the sauce until fully melted. Add another 3 cups of cheese and stir until melted and smooth. Reserve about 2 cups of cheese for topping the casserole.
8. Combine pasta and sauce: Fold the cooked pasta into the cheesy sauce until the noodles are evenly coated. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
9. Assemble and bake: Pour the mac and cheese mixture evenly into the prepared casserole dish. Sprinkle the reserved 2 cups of cheese evenly over the top.
10. Bake and broil: Bake for 15 minutes at 350°F until the cheese melts and the dish is bubbly. For a more golden and crispy topping, switch the oven to broil for the last 2 to 3 minutes, watching closely to avoid burning.
11. Serve: Remove from oven and let cool slightly. Serve warm and enjoy your creamy, cheesy baked mac and cheese.

Notes

• Using a high-quality Italian bronze-cut pasta elevates the texture and allows the sauce to cling better.
• Reserving pasta water is crucial for loosening the sauce if it becomes too thick.
• You can substitute mustard powder with Dijon mustard for a more pronounced flavor.
• Broil the top only briefly to avoid burning the cheese.
• Butter the casserole dish well to prevent sticking and make serving easier.
• Feel free to mix in crispy bacon or breadcrumbs on top for added texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, creamy mac and cheese, cheddar mac and cheese, comfort food, casserole, homemade mac and cheese