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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
