Name: Baked Cheddar and Mozzarella Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups shredded medium cheddar cheese (16 oz); 2 cups shredded mozzarella cheese (6 oz); 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut); 6 Tbsp unsalted butter (2/3 stick, plus more for greasing); 1/3 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste); 1/2 cup reserved pasta water; 1 Tbsp extra-light olive oil (or other neutral oil); 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)

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

Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.

Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.

Step 3: In a large bowl, stir together the cheddar and mozzarella cheese and set aside (you should have about 8 cups total).

Step 4: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When it foams, whisk in the flour. Continue whisking for about 2 minutes until the flour just starts to turn golden.

Step 5: While whisking, slowly stream in the milk, heavy cream, and reserved pasta water. Keep whisking until the mixture is creamy, smooth, and just beginning to boil.

Step 6: Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and black pepper. Whisk to combine, then reduce the heat to low and simmer, stirring, for 2 to 3 minutes until the sauce thickens to a light gravy consistency.

Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir until melted. Stir in the pasta to coat evenly. Turn off the heat and season with more salt and pepper if needed.

Step 8: Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top. Bake for 15 minutes until the cheese is melted and bubbly. For a golden, crispy topping, broil for the last 2 to 3 minutes. Serve warm.

Tips & Variations

Use freshly shredded cheese for better melting and creaminess compared to pre-shredded varieties.

Substitute smoked paprika for regular paprika to add a subtle smoky flavor.

Add cooked bacon, caramelized onions, or sautéed mushrooms for extra savory depth.

For a creamier texture, stir in a dollop of cream cheese when melting the cheese sauce.

Try mixing in a little sharp white cheddar for a tangier bite.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other short pasta shapes like cavatappi, shells, or penne. Just adjust cooking times according to the pasta package directions.

How do I know when the mac and cheese is fully cooked?

The dish is ready when the cheese on top is melted, bubbly, and lightly golden, and the sauce inside is creamy and heated through. Baking for 15 minutes followed by optional broiling ensures a perfect texture.