Name: Creamy Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut); 1 Tbsp fine sea salt (for boiling); 1/2 cup reserved pasta water; 1 Tbsp extra-light olive oil (or other neutral oil); 6 cups shredded medium cheddar cheese (16 oz); 2 cups shredded mozzarella cheese (6 oz); 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 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste); 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)

Ingredients

6 Tbsp unsalted butter (2/3 stick plus more for greasing)

1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)

1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)

1/2 cup reserved pasta water

1 Tbsp extra-light olive oil (or other neutral oil)

6 cups shredded medium cheddar cheese (16 oz)

2 cups shredded mozzarella cheese (6 oz)

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

Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.

Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta; cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.

Step 3: In a large bowl, stir together the cheddar and mozzarella cheeses and set aside (about 8 cups total).

Step 4: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When it foams, whisk in the flour. Continue whisking for about 2 minutes until the flour starts to turn golden.

Step 5: While whisking, slowly stream in the milk, heavy cream, and reserved pasta water. Keep whisking until the mixture is creamy, smooth, and just beginning to boil.

Step 6: Add paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and black pepper. Whisk to combine, then reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes until the sauce thickens to a light gravy consistency.

Step 7: Add 3 cups of the cheese mixture to the sauce and stir until melted. Add another 3 cups of cheese and stir until melted. Stir in the pasta to coat evenly. Turn off the heat and season with additional salt and pepper to taste.

Step 8: Pour the mac and cheese into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes until melted and bubbly. For a golden-brown topping, broil for the last 2 to 3 minutes. Serve warm.

Tips & Variations

For an extra crispy top, add a layer of seasoned breadcrumbs before baking.

Use smoked cheddar for a deeper, smoky flavor.

Mix in cooked bacon or sautéed vegetables like mushrooms for added texture and flavor.

If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the cheese sauce.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time according to the pasta’s package instructions.

How do I prevent the mac and cheese from becoming dry when reheating?

Reheat gently in the oven covered with foil or in the microwave with a small splash of milk added to restore creaminess. Stirring occasionally during reheating helps distribute the moisture evenly.