Baked Mac and Cheese
A creamy and cheesy baked mac and cheese dish that's perfect for gatherings or a cozy night in.
Ingredients
Main 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
Preparation
- Preheat the oven to 350°F. Butter a 3-quart or 9x13-inch casserole dish and set aside.
- Bring a large pot of water to a boil over high heat. Add 1 Tbsp 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.
- Drizzle the noodles with olive oil to prevent sticking and set aside.
Cheese Sauce
- In a large bowl, mix together the cheddar and mozzarella cheeses and set aside.
- In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When it foams, whisk in the flour and keep whisking for about 2 minutes, until the flour starts to turn golden.
- While whisking, slowly add the milk, cream, and reserved pasta water. Keep whisking until the mixture is creamy and just starting to boil.
- Add the paprika, mustard powder, garlic powder, onion powder, remaining 1/2 tsp of salt, and pepper. Whisk to combine, then reduce the heat to low. Simmer while whisking for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
Combine and Bake
- Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of cheese and stir until it melts. Fold in the pasta to coat. Turn off the heat and add salt and pepper if needed.
- Pour the mac and cheese into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese on top and bake for 15 minutes until the cheese is melted and bubbling.
- For a golden-brown topping, broil for the last 2 to 3 minutes. Serve warm.
Notes
Serve hot from the oven, topped with extra cheese if desired. It pairs well with a side salad or steamed vegetables for a complete meal. You can also sprinkle some fresh herbs or breadcrumbs on top for added flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place in the oven or microwave until heated through, adding a splash of milk to help keep it creamy.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 22gFat: 28gSaturated Fat: 16gSodium: 800mgFiber: 2gSugar: 3g
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