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Easy Baked Mac & Cheese Recipe

★★★★★

4.7 from 78 reviews
  • Author: Gabriel
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This Easy Baked Mac & Cheese recipe delivers a rich, creamy, and cheesy comfort food classic with a golden, bubbly crust. Featuring a blend of sharp cheddar and mozzarella cheeses, a smooth homemade cheese sauce enhanced with paprika and mustard, and perfectly cooked elbow noodles baked to perfection for a warm, satisfying dish ideal for family dinners or entertaining.

Ingredients

Scale

Pasta

  • 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

Cheese

  • 6 cups shredded medium cheddar cheese
  • 2 cups shredded mozzarella cheese

Sauce

  • 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)

Instructions

  1. Prepare the oven and dish: Preheat your oven to 350°F (175°C). Grease a 3-quart or 9 x 13-inch casserole dish thoroughly to prevent sticking, then set it aside for later use.
  2. Cook the pasta: Bring a large pot of salted water to a rolling boil, adding 1 tablespoon of salt. Cook the elbow noodles according to package instructions until al dente. Reserve ½ cup of the cooking water before draining the pasta. After draining, toss the noodles with 1 tablespoon of olive oil to prevent clumping.
  3. Mix the cheese: In a large bowl, combine the shredded cheddar and mozzarella cheeses, mixing well. Set aside about 8 cups of this cheese blend to be used in the sauce and topping.
  4. Start the roux: In a large pot or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat. Once fully melted, whisk in the all-purpose flour. Continue whisking and cooking for approximately 2 minutes until the mixture turns a light golden color, creating a roux that will thicken the sauce.
  5. Create the cheese sauce: Gradually pour in the whole milk, heavy cream, and reserved pasta water into the roux while whisking continuously. Maintain medium heat and cook until the mixture becomes smooth and slightly thickened, about 3 minutes.
  6. Season the sauce: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon of salt, and freshly ground black pepper. Reduce the heat to low and simmer the sauce gently for 2 to 3 minutes, stirring occasionally, until it reaches a thick gravy-like consistency.
  7. Incorporate the cheese: Add 3 cups of the shredded cheese mixture into the sauce, stirring constantly until fully melted and smooth. Repeat by adding another 3 cups of cheese and stirring again until incorporated. Add the cooked pasta to the cheese sauce and gently fold until every noodle is evenly coated. Taste and adjust seasoning as necessary.
  8. Assemble and bake: Transfer the macaroni and cheese mixture into the prepared casserole dish, spreading evenly. Sprinkle the remaining 2 cups of shredded cheese over the top as a topping. Bake in the preheated oven for 15 minutes or until the cheese topping is melted and bubbly. For an extra golden and slightly crispy crust, place the casserole under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
  9. Serve: Remove from oven and let the baked mac and cheese cool for about 5 minutes before serving. Enjoy warm as a comforting main or side dish.

Notes

  • Substitute Gruyère cheese for mozzarella to impart a richer, nuttier flavor.
  • Reserve pasta water adds starch that helps thicken the cheese sauce and improves texture.
  • Use freshly grated cheese instead of pre-shredded for better melting quality and flavor.
  • If you want a crispier topping without broiling, sprinkle some breadcrumbs mixed with melted butter on top before baking.
  • For a lighter version, reduce the amount of heavy cream or use lower-fat milk alternatives.
  • Adjust seasoning with salt and pepper according to taste, especially after incorporating the cheeses.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: baked mac and cheese, easy mac and cheese recipe, creamy mac and cheese, cheesy pasta bake, comfort food, homemade mac and cheese

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Find it online: https://gabriellangdon.com/easy-baked-mac-and-cheese-recipe/