Name: Easy Baked Mac & Cheese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound elbow noodles; 1 tablespoon fine sea salt (for boiling pasta); ½ cup reserved pasta water; 1 tablespoon extra-light olive oil or other neutral oil; 6 cups shredded medium cheddar cheese; 2 cups shredded mozzarella cheese; 6 tablespoons (¾ stick) unsalted butter, plus extra for greasing; ⅓ cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed); 1 teaspoon paprika; 1 teaspoon mustard powder or 2 teaspoons Dijon mustard; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon freshly ground black pepper (plus more to taste)

Introduction

Nothing beats the comforting allure of baked mac and cheese, with its creamy texture, gooey cheese pull, and golden crust. This easy baked mac and cheese recipe is perfect for feeding a crowd or indulging in a cozy meal at home. Rich, cheesy, and irresistibly satisfying, it’s a classic comfort food everyone will love.

A close-up of baked macaroni and cheese in a white baking dish with a browned, bubbly top layer of melted cheese that is golden and slightly crispy in some spots. A silver fork is lifting a scoop, showing gooey, stretchy cheese pulling from the dish and creamy, pale yellow macaroni pasta underneath. The dish rests on a wooden board with a glass of amber liquid and a white plate with green garnish blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (¾ stick) unsalted butter, plus extra for greasing

1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)

1 pound elbow noodles

½ cup reserved pasta water

1 tablespoon extra-light olive oil or other neutral oil

6 cups shredded medium cheddar cheese

2 cups shredded mozzarella cheese

⅓ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon paprika

1 teaspoon mustard powder or 2 teaspoons Dijon mustard

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper (plus more to taste)

Instructions

Step 1: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish to prevent sticking and set it aside.

Step 2: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and toss it with olive oil to prevent clumping.

Step 3: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend.

Step 4: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until the mixture turns light golden.

Step 5: Gradually whisk in the milk, heavy cream, and reserved pasta water. Cook until the sauce is smooth and slightly thickened, about 3 minutes.

Step 6: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon salt, and black pepper. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally until gravy-like consistency is reached.

Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Repeat with another 3 cups of cheese. Add the cooked pasta and fold into the cheese sauce until evenly coated. Taste and adjust seasoning if needed.

Step 8: Pour the macaroni and cheese into the prepared casserole dish, spreading evenly. Sprinkle the remaining 2 cups of cheese over the top. Bake for 15 minutes until the cheese is melted and bubbly. For a golden crust, broil for an additional 2 to 3 minutes.

Step 9: Let the baked mac and cheese cool slightly for about 5 minutes before serving. Enjoy warm.

Tips & Variations

For a richer flavor, substitute Gruyère cheese for the mozzarella.

Use freshly grated cheese rather than pre-shredded for better melting and flavor.

If you like a crunchy topping, sprinkle breadcrumbs over the cheese before baking.

Adjust seasoning to your taste, especially salt and pepper, as cheeses vary in saltiness.

FAQs

Can I use different pasta shapes?

Yes, while elbow noodles are classic, other short pasta like shells, cavatappi, or penne work well and hold the cheese sauce nicely.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the dish and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.