Description
A creamy and cheesy baked mac and cheese featuring a blend of sharp cheddar and mozzarella cheeses, baked to golden perfection with a bubbling, flavorful cheese topping. This classic comfort dish combines a rich cheese sauce made with whole milk, heavy cream, and a blend of spices, served warm and perfect for any occasion.
Ingredients
Scale
Pasta
- 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)
Cheese Mixture
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
Cheese 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. Lightly butter a 3-quart or 9×13-inch casserole dish and set it aside for later use.
- Cook Pasta: Bring a large pot of water to a rolling 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, drain the pasta, and immediately toss with 1 tablespoon of extra-light olive oil to prevent sticking. Set aside.
- Mix Cheeses: In a large bowl, combine shredded medium cheddar and mozzarella cheeses. This should total about 8 cups of shredded cheese. Set aside.
- Make Roux: In a large Dutch oven or heavy-bottomed pot over medium heat, melt the unsalted butter. Once the butter foams, whisk in the all-purpose flour continuously for about 2 minutes until the mixture begins to turn a light golden color, forming a roux.
- Add Liquids: While whisking, gradually pour in the whole milk, heavy cream, and reserved pasta water. Continue whisking until the sauce becomes creamy, smooth, and just begins to boil.
- Season Sauce: Incorporate paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, remaining 1/2 teaspoon salt, and freshly ground black pepper. Whisk thoroughly to combine. Reduce the heat to low and simmer while stirring for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
- Melt Cheese into Sauce: Add half of the cheese mixture (about 3 cups) to the sauce and stir until melted. Then add another 3 cups of cheese and stir again until fully incorporated. Reserve about 2 cups of cheese for topping. Next, stir the cooked pasta into the sauce, coating the noodles evenly. Turn off the heat and adjust seasoning with additional salt and pepper if necessary.
- Assemble and Bake: Pour the cheesy pasta mixture evenly into the prepared casserole dish. Sprinkle the reserved 2 cups of cheese evenly over the top. Bake in the preheated oven for 15 minutes until the cheese topping is melted and bubbly. To achieve a more golden-brown crust, switch the oven to broil for the last 2 to 3 minutes of baking. Remove from the oven and serve warm.
Notes
- Using a high-quality Italian bronze-cut pasta helps the sauce cling better for a creamier mac and cheese.
- Reserve pasta water to help thin the sauce if it becomes too thick while cooking.
- Broiling the top at the end creates a deliciously crispy, golden crust.
- This recipe can be made ahead and refrigerated before baking—just increase baking time slightly if baking from cold.
- Adjust seasoning with salt and pepper after adding the cheese for balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, creamy mac and cheese, baked pasta, comfort food, cheddar cheese, mozzarella, casserole
