Name: Creamy Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta); 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); 6 cups shredded medium cheddar cheese (16 oz); 2 cups shredded mozzarella cheese (6 oz); 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 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)

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 tablespoon of salt and the pasta; 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 shredded cheddar and mozzarella cheese and set aside (about 8 cups total).

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

Step 5: Slowly pour in the milk, cream, and reserved pasta water while whisking continuously. Keep whisking until the mixture is smooth, creamy, and just starting 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 heat to low and simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens to a gravy-like consistency.

Step 7: Stir in 3 cups of the cheese mixture until melted. Add another 3 cups and stir until melted. Then fold in the cooked pasta, coating it evenly. Turn off the heat and adjust seasoning with salt and pepper, if needed.

Step 8: Pour the mac and cheese 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 crust, broil for an additional 2 to 3 minutes. Serve hot.

Tips & Variations

Use a high-quality cheddar and mozzarella for a richer flavor and creamy texture.

Try adding a pinch of cayenne pepper for a slight kick.

For extra crunch, top with breadcrumbs mixed with melted butter before baking.

Swap half the cheddar for Gruyère or smoked cheese for a different depth of flavor.

If you prefer a lighter sauce, use half-and-half instead of heavy cream.

FAQs

Can I use other types of pasta for baked mac and cheese?

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

How can I make the mac and cheese gluten-free?

Use a gluten-free flour blend in place of all-purpose flour, and choose gluten-free pasta. Be sure to check that all seasonings and cheese are gluten-free as well.