Baked Mac & Cheese Recipe
Introduction
This Baked Mac & Cheese is a comforting, creamy classic that’s perfect for any occasion. Featuring a blend of colby jack, mozzarella, and sharp cheddar cheeses, it delivers a luscious, cheesy experience with a golden, crispy topping. It’s easy to make and sure to become a family favorite.
Ingredients
- 16 oz cavatappi pasta
- 16 oz colby jack cheese
- 8 oz mozzarella cheese
- 8 oz sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3 tablespoons salted butter
- 1 can (12 oz) evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Step 1: Preheat your oven to 375°F and grease a 9×13 casserole dish. Boil the cavatappi pasta in salted water until al dente, then drain and set aside.
- Step 2: Grate colby jack, mozzarella, and sharp cheddar cheeses. Combine them in a bowl and reserve half for topping later.
- Step 3: In a skillet over medium-low heat, melt butter and add half the garlic powder and smoked paprika. Whisk in flour to form a roux, cooking for 1-2 minutes.
- Step 4: Gradually whisk in evaporated milk and heavy cream to the roux until smooth. Bring to a low boil, then stir in remaining garlic powder, smoked paprika, and Dijon mustard.
- Step 5: Add half of the cheese mixture to the sauce and stir until melted. Fold in the cooked pasta, coating it evenly with the sauce.
- Step 6: Layer half of the cheesy pasta in the casserole dish, sprinkle with half the reserved cheese, then add the remaining pasta and top with leftover cheese.
- Step 7: Bake at 375°F for 30 minutes, then broil for 3-4 minutes to create a golden, crispy crust. Let it cool slightly before serving.
Tips & Variations
- For extra crunch, add a sprinkle of breadcrumbs mixed with melted butter on top before baking.
- Swap cavatappi for elbow macaroni or rigatoni if you prefer different pasta shapes.
- Add cooked bacon or caramelized onions for a smoky, savory twist.
- Use a mix of sharp and mild cheeses to balance boldness and creaminess.
Storage
Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of evaporated milk?
Yes, you can substitute regular whole milk, but evaporated milk adds extra richness and depth to the sauce. Using whole milk will make the dish slightly less creamy.
How do I prevent the mac and cheese from drying out when reheating?
To keep it moist, cover the dish with foil while reheating and add a little milk or cream before warming. This will help restore the creamy texture without drying out the pasta.
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Baked Mac & Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Baked Mac & Cheese recipe combines a blend of creamy cheeses and a rich, velvety sauce to create a comforting, gooey dish perfect for cozy meals. Featuring cavatappi pasta and a mix of colby jack, mozzarella, and sharp cheddar cheeses, this classic American comfort food is elevated with smoked paprika and garlic powder, then baked to golden perfection with a crispy topping.
Ingredients
Pasta
- 16 oz cavatappi pasta
Cheeses
- 16 oz colby jack cheese, grated
- 8 oz mozzarella cheese, grated
- 8 oz sharp cheddar cheese, grated
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Sauce
- 3 tablespoons salted butter
- 1 can (12 oz) evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour (estimated, to make roux)
Instructions
- Prep Your Oven and Pasta: Preheat the oven to 375°F and grease a 9×13-inch casserole dish to prevent sticking. Boil the cavatappi pasta in salted water until al dente, meaning it is cooked but still firm to the bite, as it will finish cooking during baking.
- Grate and Mix Your Cheeses: Grate the colby jack, mozzarella, and sharp cheddar cheeses. Mix them together well, reserving half of the mixture to sprinkle on top of the casserole before baking for a golden crust.
- Make the Creamy Cheese Sauce: In a medium skillet over medium-low heat, melt the butter and add half of the garlic powder and smoked paprika. Whisk in the flour and cook for 1-2 minutes to form a roux, which will thicken the sauce. Gradually add the evaporated milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then stir in the remaining garlic powder, smoked paprika, and Dijon mustard for flavor.
- Combine Pasta and Sauce with Cheese: Add half of the shredded cheese blend to the sauce and stir until melted and smooth. Fold in the cooked pasta until every piece is coated luxuriously with the creamy cheese sauce.
- Layer and Bake to Perfection: Pour half of the cheesy pasta mixture into the prepared casserole dish, then sprinkle half of the reserved cheese on top. Add the remaining pasta mixture, then finish by evenly spreading the last of the cheese over the surface. Bake at 375°F for approximately 30 minutes until bubbly and heated through. To achieve a crispy, golden top, broil for an additional 3-4 minutes, watching carefully to prevent burning.
Notes
- Use salted water when boiling pasta for better seasoning.
- Cooking pasta al dente prevents it from becoming mushy after baking.
- The roux made with butter and flour thickens the cheese sauce for a creamy texture.
- Broiling at the end creates a desirable crunchy cheese topping.
- Optionally garnish with freshly chopped parsley for color and freshness.
- Store leftovers in an airtight container and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, creamy mac and cheese, comfort food, cheesy pasta, baked pasta casserole
