Name: Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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); 1/2 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); 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)

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

Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.

Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta, cooking according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.

Step 3: In a large bowl, stir together the cheddar and mozzarella cheeses and set aside (you should have about 8 cups total).

Step 4: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When it foams, whisk in the flour. Continue whisking for about 2 minutes until the flour just starts to turn golden.

Step 5: While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.

Step 6: Add paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 tsp salt, and pepper. Whisk to combine. Reduce heat to low and simmer, stirring, for 2 to 3 minutes until the sauce thickens to a light gravy consistency.

Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir until melted. Stir in the pasta to coat. Turn off the heat and season with additional salt and pepper if needed.

Step 8: Pour the mac and cheese into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top. Bake for 15 minutes until the cheese is melted and bubbly. For a golden-brown topping, broil for the last 2 to 3 minutes. Serve warm.

Tips & Variations

Use good quality cheese for a richer flavor and smooth melt.

Try substituting half the cheddar with Gruyère for a nuttier taste.

For a crunchy topping, sprinkle breadcrumbs mixed with a little melted butter before baking.

If you like a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is classic, you can use other short pasta shapes like penne, shells, or rotini. Just adjust cooking times to ensure the pasta is al dente before baking.

Can I prepare this recipe ahead of time?

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