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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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