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Creamy Baked Mac and Cheese Recipe

★★★★★

4.6 from 131 reviews
  • Author: Hugo
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This classic Baked Mac and Cheese recipe features a rich, creamy cheese sauce made with a blend of cheddar and mozzarella, baked to bubbly perfection with a golden, cheesy crust. Perfectly cooked elbow macaroni is coated in a flavorful cheese sauce seasoned with paprika, garlic, and mustard, then baked for a comforting and satisfying dish that’s ideal for family dinners or gatherings.

Ingredients

Scale

Pasta

  • 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)

Cheese

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

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 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. Prepare the oven and dish: Preheat your oven to 350°F (175°C). Butter a 3-quart or 9×13-inch casserole dish thoroughly and set it aside for later use.
  2. Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt and the elbow macaroni. Cook according to the package instructions until the pasta is al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and immediately drizzle it with the extra-light olive oil, tossing gently to prevent sticking. Set the pasta aside.
  3. Prepare the cheese: In a large bowl, combine the shredded cheddar and mozzarella cheeses. You should have about 8 cups total. Set this cheese mixture aside.
  4. Make the roux: In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Once it starts to foam, whisk in the all-purpose flour continuously. Keep whisking for about 2 minutes, until the mixture lightly turns golden, indicating that the raw flour taste is cooked out.
  5. Add liquids: Gradually add the milk, heavy cream, and the reserved pasta water while whisking constantly. Continue whisking until the sauce becomes smooth, creamy, and just begins to bubble gently.
  6. Season 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 the heat to low and let the sauce simmer, stirring often, for 2 to 3 minutes until it thickens to the consistency of light gravy.
  7. Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce and stir until fully melted. Add another 3 cups of cheese and continue to stir until melted. Finally, fold the cooked pasta into the cheese sauce, ensuring each piece is well coated. Turn off the heat and taste for seasoning, adding more salt and pepper if needed.
  8. Assemble and bake: Pour the cheesy pasta mixture evenly into your prepared casserole dish. Sprinkle the remaining 2 cups of shredded cheese evenly over the top. Bake in the preheated oven for 15 minutes, or until the cheese on top is melted and bubbly. For a deeply golden and crispy top, switch the oven to broil for the last 2 to 3 minutes, keeping a close eye to prevent burning.
  9. Serve: Remove the baked mac and cheese from the oven and let it cool slightly before serving. Enjoy a creamy, cheesy comfort food classic!

Notes

  • Reserving some pasta water helps adjust the consistency of the sauce if it becomes too thick.
  • Using high-quality, aged cheddar cheese enhances the flavor and sharpness of the dish.
  • You can substitute Dijon mustard for mustard powder for a slightly different tangy flavor.
  • Broiling at the end is optional but adds a nice golden crust.
  • For gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated covered in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: mac and cheese, baked macaroni and cheese, comfort food, cheddar cheese recipe, cheesy pasta bake

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Find it online: https://flavorsbyhugo.com/creamy-baked-mac-and-cheese-recipe/