Description
This classic Baked Mac and Cheese recipe is a creamy, cheesy comfort food favorite, featuring a rich blend of cheddar and mozzarella cheeses enveloping perfectly cooked elbow macaroni, baked to bubbly, golden perfection. It’s a crowd-pleaser that’s easy to make and reheats beautifully, with a cheesy crust that keeps the pasta moist and gooey without the use of breadcrumbs.
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
- Preheat and Prepare Dish: Preheat your oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish thoroughly and set it aside for later use.
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of sea salt and the elbow macaroni. Cook according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the noodles with the olive oil to prevent sticking, then set aside.
- Prepare Cheese Mix: In a large bowl, combine the shredded cheddar and mozzarella cheeses. This should amount to roughly 8 cups total. Set aside.
- Make Roux: In a large pot or Dutch oven over medium heat, melt the butter. Once it foams, whisk in the flour continuously for about 2 minutes until the mixture starts to take on a golden hue.
- Add Liquids to Sauce: Slowly pour in the whole milk, heavy cream, and reserved pasta water while whisking firmly. Continue whisking until the mixture is smooth, creamy, and just begins to boil.
- Season Sauce: Add paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Whisk thoroughly and reduce heat to low. Let simmer while stirring for 2 to 3 minutes until the sauce thickens to a gravy-like consistency.
- Melt Cheese Into Sauce: Add 3 cups of the cheese mixture to the sauce, stirring until melted. Then add another 3 cups and stir until melted, leaving about 2 cups remaining for topping.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce to fully coat the pasta. Turn off the heat and adjust seasoning with salt and pepper as needed.
- Bake: Pour the cheesy macaroni evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top. Bake in the oven for 15 minutes until the cheese is melted and bubbly. For an extra golden and crispy top, broil for the last 2 to 3 minutes.
- Serve: Remove from oven and serve warm for the ultimate comforting mac and cheese experience.
Notes
- This recipe is a beloved comfort food and a guaranteed crowd-pleaser perfect for gatherings.
- The cheesy crust topping replaces traditional breadcrumbs, making it more appealing to kids and helping retain moisture in the pasta.
- Reheats very well, maintaining its creamy and gooey texture.
- Using high-quality Italian bronze-cut elbow pasta enhances the sauce cling and overall texture.
Nutrition
- Serving Size: 1 serving
- Calories: 598 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 113 mg
