Baked Mac and Cheese Recipe

Introduction

This baked mac and cheese recipe is the ultimate comfort food, featuring a rich, creamy cheese sauce and a perfectly baked golden crust. Made with a blend of cheddar and mozzarella, it’s a crowd-pleaser that’s ideal for family dinners or special occasions.

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

1. Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
2. Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of salt and the pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Immediately drizzle with oil to prevent sticking and set aside.
3. Step 3: In a large bowl, combine the shredded cheddar and mozzarella cheese and set aside (about 8 cups total).
4. Step 4: In a large pot or Dutch oven over medium heat, melt the butter. When it foams, whisk in the flour and continue whisking for about 2 minutes until it just starts to turn golden.
5. Step 5: Slowly stream in the milk, cream, and reserved pasta water while whisking. Continue whisking until the mixture is smooth, creamy, and just beginning to boil.
6. Step 6: Add the paprika, mustard powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and black pepper. Whisk to combine, then reduce heat to low and simmer, stirring constantly, for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
7. Step 7: Stir 3 cups of the cheese mixture into the sauce until melted, then add another 3 cups and stir until melted. Add the cooked pasta and stir to coat. Turn off the heat and season with more salt and pepper if needed.
8. Step 8: Pour the mac and cheese into the prepared casserole dish. Top evenly with the remaining 2 cups of cheese. Bake for 15 minutes until the cheese is melted and bubbly. For a golden-brown topping, broil for 2 to 3 minutes at the end. Serve warm.

Tips & Variations

• Use fresh, high-quality cheese for the best flavor and meltability.
• Add a crunchy topping by mixing breadcrumbs with melted butter and sprinkling over the cheese before baking.
• For a smoky flavor, substitute smoked paprika for regular paprika.
• Mix in cooked bacon, sautéed mushrooms, or caramelized onions for added richness.
• Use Dijon mustard instead of mustard powder for a slightly tangier taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts to avoid drying out the sauce. You can also freeze the baked mac and cheese for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for baked mac and cheese?

Yes, while elbow macaroni is traditional, other short pasta shapes like shells, cavatappi, or penne work well because they hold the cheese sauce nicely.

How do I prevent the mac and cheese from becoming dry?

Be sure to reserve some pasta water to add moisture to the cheese sauce, and avoid overbaking. Covering the dish with foil during most of the bake time can also help retain moisture.

Baked Mac and Cheese Recipe

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★★★★★

4.5 from 67 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This classic Baked Mac and Cheese recipe delivers a creamy, cheesy, and comforting dish featuring a blend of sharp cheddar and mozzarella cheeses, a smooth homemade cheese sauce, and a perfectly baked golden crust. Made with classic pantry staples and baked to bubbly perfection, it’s an ideal family favorite side or main course that’s rich, flavorful, and satisfying.

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Ingredients

Scale 1x2x3x

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

• 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)

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Instructions

1. Prepare the casserole dish: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish thoroughly and set aside to prevent sticking.
2. Cook pasta: Bring a large pot of water to a rapid 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 well. Immediately drizzle the noodles with the olive oil and toss to prevent sticking. Set aside.
3. Mix cheeses: In a large bowl, combine the shredded cheddar and mozzarella cheeses thoroughly. Set aside about 8 cups total cheese mixture for later use.
4. Make the roux: In a large Dutch oven or pot, melt the butter over medium heat. Once butter foams, whisk in the flour and continue whisking for about 2 minutes until the flour slightly browns to a golden color, forming a roux.
5. Add liquids: Slowly pour in the whole milk, heavy cream, and reserved pasta water while whisking continuously to create a smooth and creamy sauce. Bring the mixture to a gentle boil, stirring constantly to avoid lumps.
6. Season the sauce: Add paprika, mustard powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and freshly ground black pepper to the sauce. Whisk to combine evenly, then reduce heat to low and simmer while stirring for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
7. Add cheese and pasta: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir until melted again. Fold the cooked pasta into the cheese sauce until well coated. Turn off the heat. Adjust seasoning with extra salt and pepper if needed.
8. Bake mac and cheese: Transfer the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of shredded cheese over the top. Bake in the preheated oven for 15 minutes until the cheese topping is melted and bubbly. For a crispier, golden-brown crust, broil on high for an additional 2 to 3 minutes. Serve warm and enjoy.

Notes

• Using bronze-cut pasta gives the macaroni a rougher texture that holds the sauce better.
• Reserve pasta water adds starch to the sauce, helping it thicken beautifully.
• Adjust cheese blend by substituting or adding other cheeses like Gruyere or Parmesan if preferred.
• For a sharper mustard flavor, use Dijon mustard instead of mustard powder.
• Broiling at the end is optional but enhances the golden, crispy top crust.
• Make sure not to overcook the pasta to keep the perfect al dente texture after baking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, classic macaroni and cheese, cheesy pasta bake, comfort food, homemade mac and cheese