Description

This Easy Baked Mac & Cheese recipe is the ultimate comfort food featuring a creamy, cheesy sauce made from a combination of cheddar and mozzarella cheeses, infused with flavorful spices, and baked to a perfect golden crust. Ideal for feeding a crowd or enjoying a cozy meal, this dish combines a rich cheese sauce with tender elbow noodles and a crispy top, making it a classic baked favorite that is both satisfying and simple to prepare.

Ingredients

Scale

Macaroni and Cheese Base

6 tablespoons (¾ stick) unsalted butter, plus extra for greasing
1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)
1 pound elbow noodles
½ cup reserved pasta water
1 tablespoon extra-light olive oil or other neutral oil
6 cups shredded medium cheddar cheese
2 cups shredded mozzarella cheese
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon paprika
1 teaspoon mustard powder or 2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper (plus more to taste)

Optional Substitution

Substitute Gruyère cheese for mozzarella for a richer flavor

Instructions

Prepare the oven and dish: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish to prevent sticking and set it aside.
Cook the pasta: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the elbow noodles according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Once drained, toss the pasta with olive oil to prevent clumping.
Mix the cheese: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend for later use.
Start the roux: In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for approximately 2 minutes, stirring constantly until the mixture turns a light golden color.
Create the cheese sauce: Gradually add the whole milk, heavy cream, and reserved pasta water to the roux, whisking continuously. Cook until the mixture becomes smooth and thickens slightly, about 3 minutes.
Season the sauce: Stir in the paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon salt, and black pepper. Reduce heat to low and let the sauce simmer for 2 to 3 minutes, stirring occasionally until it reaches a gravy-like consistency.
Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce and stir until fully melted, then add another 3 cups of cheese and mix thoroughly. Fold in the cooked pasta until evenly coated. Taste and adjust seasoning if necessary.
Assemble and bake: Pour the macaroni and cheese into the prepared casserole dish, spreading evenly. Sprinkle the remaining 2 cups of cheese over the top. Bake in the preheated oven for 15 minutes or until the cheese topping is melted and bubbly. For a golden crust, place under the broiler for 2 to 3 minutes.
Serve: Allow the baked mac and cheese to cool slightly for about 5 minutes before serving. Enjoy warm.

Notes

You can substitute Gruyère cheese for mozzarella for a richer and more complex flavor.
Be sure not to overcook the pasta; al dente texture is best to avoid mushy mac and cheese.
Reserve pasta water to help adjust the sauce’s consistency and improve flavor absorption.
The broiling step is optional but provides a nicely browned cheese crust.
Store leftovers in the refrigerator and reheat gently to maintain creamy texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, easy mac and cheese recipe, cheesy casserole, comfort food, cheddar mac and cheese, baked pasta dish