Description
This classic baked mac and cheese recipe features creamy cheese sauce made with sharp cheddar and mozzarella, perfectly cooked elbow macaroni, and a golden, bubbly top layer baked to perfection in the oven. It balances rich dairy flavors and a blend of spices for an all-time comfort food favorite.
Ingredients
Scale
Cheese Mixture
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
Pasta
- 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut)
Sauce
- 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)
Instructions
- Prepare the oven and dish: Preheat the oven to 350°F (175°C). Butter a 3-quart or 9×13-inch casserole dish and set it aside for later use.
- Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of the sea salt and the elbow macaroni. Cook following package instructions until the pasta is al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the pasta with olive oil to prevent sticking and set aside.
- Combine the cheeses: In a large bowl, mix together the shredded cheddar and mozzarella cheese. You should have about 8 cups total. Set aside.
- Make the roux: In a large Dutch oven or heavy-bottomed pot over medium heat, melt 6 tablespoons of unsalted butter. Once the butter foams, whisk in the flour. Continue whisking for about 2 minutes until the flour develops a light golden color, which helps cook out the raw flour taste.
- Add liquids gradually: Slowly stream in the whole milk, heavy cream, and reserved pasta water while whisking continuously to avoid lumps. Continue whisking until the mixture is smooth, creamy, and just begins to boil.
- Season and thicken the sauce: Stir in the paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, remaining 1/2 teaspoon salt, and freshly ground black pepper. Reduce heat to low and simmer gently, stirring often for 2 to 3 minutes until the sauce thickens to a gravy-like consistency.
- Melt cheese into sauce: Add 3 cups of the shredded cheese mixture to the sauce and stir until fully melted. Then add another 3 cups and stir again until melted. Reserve about 2 cups for topping the casserole. Stir in the cooked pasta until all noodles are evenly coated. Taste and adjust seasoning with salt and pepper if needed. Turn off the heat.
- Assemble and bake: Pour the mac and cheese mixture into the prepared casserole dish. Evenly sprinkle the remaining 2 cups of cheese over the top. Bake in the preheated oven for 15 minutes until the cheese topping is melted and bubbly. For an extra golden-brown crust, switch the oven to broil during the last 2 to 3 minutes of baking. Serve warm.
Notes
- Using high-quality Italian bronze-cut pasta enhances texture and sauce absorption.
- Reserving pasta water helps loosen the sauce if it becomes too thick.
- Broiling at the end adds a crispy, golden top but watch closely to prevent burning.
- You can substitute Dijon mustard for mustard powder for a more pungent flavor.
- For a sharper flavor, use extra sharp cheddar or incorporate different cheeses like Gruyère or Fontina.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, homemade mac and cheese, classic mac and cheese, creamy mac and cheese, cheddar mac and cheese, comfort food
