Name: Easy Baked Mac & Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound elbow noodles; 1 tablespoon fine sea salt (for boiling water); ½ cup reserved pasta water; 1 tablespoon extra-light olive oil or other neutral oil; 6 tablespoons (¾ stick) unsalted butter, plus extra for greasing; ⅓ cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 6 cups shredded medium cheddar cheese; 2 cups shredded mozzarella cheese (or substitute Gruyère for richer flavor); 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)

Ingredients

6 tablespoons (¾ stick) unsalted butter, plus extra for greasing

1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)

1 pound elbow noodles

½ cup reserved pasta water

1 tablespoon extra-light olive oil or other neutral oil

6 cups shredded medium cheddar cheese

2 cups shredded mozzarella cheese

⅓ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

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

Step 1: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish to prevent sticking and set it aside.

Step 2: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Once drained, toss the pasta with olive oil to keep it from clumping.

Step 3: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend.

Step 4: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until the mixture turns a light golden color.

Step 5: Gradually add the milk, heavy cream, and reserved pasta water to the roux, whisking continuously. Cook until smooth and slightly thickened, about 3 minutes.

Step 6: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon salt, and black pepper. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally until the sauce thickens to a gravy-like consistency.

Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Repeat with another 3 cups of cheese. Add the cooked pasta to the pot and fold it into the sauce until evenly coated. Taste and adjust seasoning as needed.

Step 8: Pour the macaroni and cheese into the prepared casserole dish, spreading evenly. Sprinkle the remaining 2 cups of cheese on top. Bake for 15 minutes or until the cheese topping is melted and bubbly. For a golden crust, broil for an additional 2 to 3 minutes.

Step 9: Let the baked mac and cheese cool slightly for about 5 minutes before serving. Enjoy warm.

Tips & Variations

Substitute Gruyère cheese for mozzarella for a richer, more complex flavor.

Use Dijon mustard instead of mustard powder for a smoother taste.

To avoid clumping, toss pasta with a little olive oil immediately after draining.

For extra creaminess, add a splash of reserved pasta water to the sauce as needed during stirring.

FAQs

Can I use a different type of pasta?

Yes, while elbow noodles are traditional, you can use other small pasta shapes like shells, rotini, or penne. Just adjust cooking time to ensure they remain al dente.

How can I make this recipe vegetarian?

This recipe is already vegetarian as it contains no meat. Just be sure to use vegetarian-friendly cheese that does not contain animal rennet, if preferred.