Description
This classic baked mac and cheese recipe features a creamy, cheesy sauce made from a blend of cheddar and mozzarella cheeses, enriched with whole milk and heavy cream, and baked to perfection for a bubbly, golden crust. It’s a comforting, flavorful dish that’s perfect as a main or side.
Ingredients
Scale
Macaroni
- 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 Tbsp extra-light olive oil (or other neutral oil)
- 1/2 cup reserved pasta water
Cheese Mixture
- 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 the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set it 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 package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle with olive oil to prevent sticking and set aside.
- Combine Cheeses: In a large bowl, mix together the shredded medium cheddar and mozzarella cheeses to make about 8 cups total. Set aside.
- Make Roux: In a large Dutch oven or pot over medium heat, melt the butter. When it foams, whisk in the flour, continuing to whisk for about 2 minutes until the flour becomes golden. This cooks out the raw flour taste.
- Add Liquids: Slowly stream in the whole milk, heavy cream, and reserved pasta water while whisking constantly. Continue to whisk until the sauce is smooth, creamy, and just begins to boil.
- Season Sauce: Whisk in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, remaining 1/2 teaspoon salt, and freshly ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes 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 melted. Then add another 3 cups and stir until melted. Reserve about 2 cups of cheese for topping.
- Toss Pasta in Cheese Sauce: Stir the cooked macaroni into the cheese sauce to coat thoroughly. Turn off heat and adjust seasoning with more salt and pepper to taste.
- Assemble and Bake: Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the reserved 2 cups of cheese evenly over the top. Bake for 15 minutes at 350°F until the cheese is melted and bubbly. For a golden-brown crust, broil for an additional 2 to 3 minutes at the end. Serve warm.
Notes
- Use high-quality, bronze-cut elbow macaroni for the best texture that holds cheese sauce well.
- Reserving pasta water adds starch to the sauce, helping it become creamier and stick better to pasta.
- Mustard powder enhances cheese flavor; Dijon mustard can be used as a substitute.
- Broiling at the end adds a crispy, golden top, but watch carefully to avoid burning.
- Leftovers can be refrigerated and reheated, adding a splash of milk to loosen the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, macaroni and cheese recipe, creamy mac and cheese, comfort food, cheddar cheese pasta
