Description
This Easy Baked Mac & Cheese recipe offers a rich, creamy, and satisfying comfort dish featuring a blend of cheddar and mozzarella cheeses enveloped in a velvety homemade cheese sauce. The dish is baked to perfection with a golden, bubbly cheese topping, making it a classic favorite for family meals or gatherings.
Ingredients
Scale
For the Pasta
- 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
For the Cheese Sauce
- 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)
Instructions
- Prepare the oven and dish: Preheat your oven to 350°F (177°C). Grease a 3-quart or 9 x 13-inch casserole dish with butter to prevent sticking and set it aside.
- Cook the pasta: Bring a large pot of salted water (add 1 tablespoon salt) to a boil. Add the elbow noodles and cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and toss it with olive oil to prevent clumping.
- Mix the cheese: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of the cheese blend for layering later.
- Start the roux: 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 is light golden in color.
- Create the cheese sauce: Gradually whisk in the milk, heavy cream, and reserved pasta water. Cook, whisking constantly, until the sauce thickens slightly, about 3 minutes.
- Season the sauce: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon of salt, and black pepper. Reduce heat to low and let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it reaches a gravy-like consistency.
- Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce and stir until fully melted. Repeat with another 3 cups of cheese. Fold in the cooked pasta until evenly coated with the cheese sauce. Taste and adjust seasoning if needed.
- Assemble and bake: Pour the macaroni and cheese into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 2 cups of cheese on top. Bake in the oven at 350°F for 15 minutes until the cheese topping is melted and bubbly. For a golden crust, broil for an additional 2 to 3 minutes.
- Serve: Let the baked mac and cheese cool for about 5 minutes before serving. Enjoy warm for the best cheesy, creamy experience.
Notes
- Substitute Gruyère cheese for mozzarella for a richer, nuttier flavor profile.
- Use reserved pasta water to help achieve a smooth and creamy cheese sauce consistency.
- For a crispier top, broil the casserole briefly but watch carefully to avoid burning.
- Ensure to cook pasta al dente as it will soften more in the oven.
- Adjust salt and spices to taste, especially if using salted cheeses.
- Use a large enough casserole dish (at least 3-quart) to avoid overflow during baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, easy mac and cheese, cheesy casserole, comfort food, pasta bake
