Description
This classic Baked Mac and Cheese recipe combines tender elbow macaroni with a rich, creamy cheese sauce made from sharp cheddar and gooey mozzarella. It features a smooth béchamel base enhanced with aromatic spices and a hint of mustard for depth. Finished in the oven until bubbly and golden, it’s a comforting, crowd-pleasing dish perfect for any occasion.
Ingredients
Scale
Pasta
- 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)
Cheese
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
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 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)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and generously butter a 3-quart or 9×13-inch casserole dish. Set aside to use later.
- Cook Pasta: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the elbow macaroni according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Immediately toss the drained noodles with oil to prevent sticking and set aside.
- Mix Cheeses: In a large bowl, combine the shredded cheddar and mozzarella cheeses, then set aside approximately 8 cups total for later use.
- Make Roux: In a large Dutch oven or heavy pot over medium heat, melt 6 tablespoons of butter until foaming. Whisk in the flour continuously for about 2 minutes until it just starts to turn golden, forming a roux.
- Add Liquids: Slowly stream in whole milk, heavy cream, and the reserved pasta water while whisking to ensure a smooth, creamy sauce. Bring the mixture to a gentle boil.
- Season Sauce: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, the remaining 1/2 teaspoon salt, and black pepper. Reduce heat to low and simmer, stirring often for 2 to 3 minutes until the sauce thickens to a light gravy consistency.
- Melt Cheese into Sauce: Add 3 cups of the cheese mixture to the sauce and stir until melted and smooth. Then add another 3 cups of cheese and stir until melted. Finally, stir in the cooked pasta to coat thoroughly. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
- Assemble and Bake: Pour the cheesy pasta mixture evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of shredded cheese over the top. Bake uncovered for 15 minutes until the cheese is melted and bubbly. For a golden-brown crust, broil the mac and cheese for an additional 2 to 3 minutes. Serve warm.
Notes
- Use high-quality Italian bronze-cut pasta for the best texture and sauce adherence.
- Reserving pasta water helps loosen the sauce if it becomes too thick.
- Broiling at the end adds a deliciously crispy cheese topping—watch closely to prevent burning.
- You can substitute Dijon mustard with prepared mustard powder depending on your preference.
- For a sharper flavor, consider adding a bit of extra sharp cheddar or mixing in Gruyère cheese.
- This dish reheats well but may need a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, comfort food, creamy mac and cheese, homemade mac and cheese, cheddar and mozzarella mac
