Description
This classic Baked Mac and Cheese recipe offers a creamy, cheesy comfort food experience with a golden, bubbly cheese crust on top. Made with a blend of cheddar and mozzarella cheeses, a flavorful béchamel sauce infused with spices, and perfectly cooked elbow macaroni, this dish is a crowd-pleaser that reheats beautifully. It’s a richer take on homemade mac and cheese 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)
Sauce and Cheese
- 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
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
- 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 the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside to prevent sticking during baking.
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the elbow macaroni. 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 olive oil to prevent sticking and set aside.
- Combine Cheeses: In a large bowl, stir together the shredded cheddar and mozzarella cheese. You should have about 8 cups total, which will be used for the sauce and topping.
- Make Roux: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour and continue whisking for about 2 minutes until the flour is just starting to turn golden, forming a roux.
- Add Liquids: Slowly stream in the whole milk, heavy cream, and reserved pasta water while whisking continuously. Continue whisking until the mixture is creamy, smooth, and starting 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 to combine thoroughly. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens to a light gravy consistency.
- Melt Cheese Into Sauce: Add 3 cups of the cheese mixture to the sauce and stir until fully melted. Add another 3 cups of cheese and stir again until melted. Reserve about 2 cups cheese for topping.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until it is fully coated. Turn off the heat. Taste and adjust seasoning with additional salt and pepper if necessary.
- Assemble and Bake: Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of shredded cheese evenly over the top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly.
- Broil for Golden Topping (Optional): For an extra golden-brown crust, switch the oven to broil for the last 2 to 3 minutes, carefully watching to avoid burning.
- Serve: Remove from oven and serve warm as a comforting main dish or side.
Notes
- This recipe is a crowd-pleaser and reheats well, making it perfect for families or gatherings.
- Substituting the traditional breadcrumb topping with extra cheese provides a gooey, moist crust that kids especially enjoy.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Using high-quality Italian bronze-cut pasta helps the sauce cling better to the noodles for more flavor in every bite.
- Adjust seasoning toward the end to get the perfect balance of salt and pepper.
Nutrition
- Serving Size: 1 cup
- 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
