Creamy Baked Mac and Cheese Recipe

Introduction

This classic baked mac and cheese recipe delivers a creamy, cheesy comfort food that’s perfect for any occasion. With a rich blend of cheddar and mozzarella cheeses and a golden baked crust, it’s sure to become a family favorite.

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

1. Step 1: Preheat the oven to 350°F and butter a 3-quart or 9×13-inch casserole dish. Set aside.
2. Step 2: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Drizzle with olive oil and set aside to prevent sticking.
3. Step 3: In a large bowl, mix the shredded cheddar and mozzarella cheeses. Set aside about 8 cups total.
4. Step 4: Melt the butter in a large pot or Dutch oven over medium heat. When foaming, whisk in the flour and cook for about 2 minutes until it turns golden.
5. Step 5: Slowly whisk in the milk, heavy cream, and reserved pasta water. Stir until the sauce is smooth, creamy, and starts to boil.
6. Step 6: Add paprika, mustard powder, garlic powder, onion powder, remaining 1/2 teaspoon salt, and black pepper. Stir well, reduce heat to low, and simmer for 2 to 3 minutes until thickened.
7. Step 7: Stir in 3 cups of the cheese mixture until melted, then add another 3 cups and stir until melted. Add the pasta and toss to coat. Adjust seasoning with salt and pepper if needed. Turn off the heat.
8. Step 8: Pour the mac and cheese into the prepared dish. Sprinkle the remaining 2 cups of cheese on top. Bake for 15 minutes until cheese is melted and bubbly. For a golden crust, broil for 2 to 3 minutes at the end. Serve warm.

Tips & Variations

• Use a mix of sharp and mild cheddar for more depth of flavor.
• Try adding a handful of cooked bacon bits or caramelized onions for extra richness.
• Substitute whole milk and cream with all milk for a lighter version but maintain creaminess with less fat.
• For a gluten-free option, use gluten-free flour or cornstarch as a thickener and gluten-free pasta.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave in short intervals, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while elbow macaroni is traditional, other pasta shapes like shells, rotini, or penne work well and hold the cheese sauce nicely.

How do I prevent the mac and cheese from drying out?

Cover the dish with foil while baking to retain moisture. Adding reserved pasta water to the sauce helps keep it creamy. Also, avoid overbaking; remove it once bubbly and golden.

Creamy Baked Mac and Cheese Recipe

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★★★★★

4.6 from 58 reviews

• Author: Lily
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This classic Baked Mac and Cheese recipe delivers creamy, cheesy comfort food with a perfectly golden, bubbly topping. Made with a blend of sharp cheddar and mozzarella cheeses, enriched with a creamy béchamel sauce, and seasoned with a touch of paprika, mustard powder, and garlic, this dish is a family favorite that’s ideal for weeknight dinners or holiday gatherings.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 6 cups shredded medium cheddar cheese (16 oz)
• 2 cups shredded mozzarella cheese (6 oz)

Pasta

• 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut)
• 1/2 cup reserved pasta water
• 1 Tbsp extra-light olive oil (or other neutral oil)
• 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)

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 tsp Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper (plus more to taste)

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Instructions

1. Prepare and grease the baking dish: Preheat your oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish generously and set it aside to ensure the mac and cheese won’t stick during baking.
2. Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of the salt and the elbow macaroni. Cook according to package instructions until al dente, usually about 7 to 8 minutes. Reserve 1/2 cup of the pasta water before draining. Immediately toss the drained pasta with 1 tablespoon of olive oil to prevent sticking, then set aside.
3. Mix the cheeses: In a large bowl, combine the shredded cheddar and mozzarella cheeses. You should have about 8 cups total; set aside 2 cups for topping the casserole later.
4. Make the roux: In a large heavy pot or Dutch oven over medium heat, melt the butter. Once it foams, whisk in the flour and continue whisking for about 2 minutes until the mixture turns just golden, ensuring the raw flour taste cooks out.
5. Prepare the cheese sauce: Slowly pour in the milk, heavy cream, and reserved pasta water while constantly whisking to prevent lumps. Cook the mixture, whisking continuously, until it becomes creamy and thickens slightly, just beginning to boil.
6. Season the sauce: Add paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and freshly ground pepper. Whisk thoroughly and reduce heat to low. Let the sauce simmer gently for 2-3 minutes, stirring frequently until it thickens to a light gravy consistency.
7. Incorporate cheese and pasta: Stir in 3 cups of the cheese mixture, stirring until completely melted and smooth. Add another 3 cups of cheese and stir again to melt. Fold the cooked pasta into the cheese sauce, making sure every piece is well coated. Taste and adjust seasoning with more salt or pepper as needed. Turn off the heat.
8. Bake the mac and cheese: Pour the creamy mac and cheese mixture evenly into the prepared casserole dish. Sprinkle the reserved 2 cups of shredded cheese evenly on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. For a golden-brown crust, switch the oven to broil for the last 2 to 3 minutes, watching carefully to prevent burning.
9. Serve: Remove from oven and let cool slightly before serving warm. Enjoy this comforting classic as a main or side dish.

Notes

• Using high-quality Italian bronze-cut pasta enhances the texture and ability to hold sauce.
• Reserving pasta water adds starch which helps thicken the cheese sauce and improve its texture.
• Adjust the seasoning according to taste; mustard powder or Dijon mustard adds a nice depth to the flavor.
• Broiling at the end creates a desirable golden crust—watch closely to avoid burning.
• This dish can be prepared ahead and refrigerated before baking; increase bake time if baking from cold.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: mac and cheese, baked mac and cheese, comfort food, cheddar cheese, mozzarella, creamy pasta casserole