Baked Mac and Cheese

This Baked Mac and Cheese is creamy, cheesy, and topped with a golden bubbly crust. Made with a rich homemade cheese sauce and a blend of cheddar and mozzarella, it’s the ultimate comfort food that’s perfect for family dinners, holidays, or potlucks.

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Ingredients

• 6 Tbsp unsalted butter (plus more for greasing)
• 1 Tbsp + ½ tsp fine sea salt, divided (plus more to taste)
• 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut)
• ½ cup reserved pasta water
• 1 Tbsp extra-light olive oil (or other neutral oil)
• 6 cups shredded medium cheddar cheese (about 16 oz)
• 2 cups shredded mozzarella cheese (about 6 oz)
• ⅓ 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
• ½ tsp onion powder
• ¼ tsp freshly ground black pepper (plus more to taste)

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Instructions

1. Prepare the oven and dish: Preheat oven to 350°F (175°C). Butter a 3-quart or 9×13-inch casserole dish and set aside.
2. Cook the pasta: Bring a large pot of water to a boil. Add 1 Tbsp salt and pasta, cooking until al dente according to package directions. Reserve ½ cup pasta water, then drain. Drizzle pasta with oil to prevent sticking and set aside.
3. Prepare the cheese mixture: In a large bowl, combine cheddar and mozzarella cheeses (about 8 cups total) and set aside.
4. Make the roux: In a Dutch oven or large pot over medium heat, melt the butter. Once foamy, whisk in flour and cook for 2 minutes, until slightly golden.
5. Make the sauce: Slowly whisk in milk, cream, and reserved pasta water. Continue whisking until smooth, creamy, and just beginning to boil.
6. Season and thicken: Add paprika, mustard powder, garlic powder, onion powder, remaining ½ tsp salt, and black pepper. Reduce heat and simmer for 2–3 minutes, whisking until thickened to a light gravy consistency.
7. Add cheese: Stir in 3 cups of the cheese mixture until melted. Add another 3 cups and stir until smooth.
8. Combine pasta and sauce: Add cooked pasta to the cheese sauce and stir to coat evenly. Taste and adjust seasoning with salt and pepper if needed.
9. Assemble: Transfer mac and cheese to the prepared casserole dish. Sprinkle remaining 2 cups of cheese over the top.
10. Bake: Bake uncovered for 15 minutes, until cheese is melted and bubbly. For a golden crust, broil for an additional 2–3 minutes.
11. Serve: Let rest for 5 minutes before serving warm.

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Why You’ll Love This Recipe

• Creamy, cheesy, and ultra-comforting
• Uses a homemade cheese sauce with real ingredients
• Perfect for holidays, family dinners, or potlucks
• Customizable with different cheeses or toppings

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Tips

• Use block cheese and shred it yourself for the smoothest sauce—pre-shredded cheese contains anti-caking agents.
• Cook pasta until just al dente since it will cook further in the oven.
• Keep whisking the sauce to prevent lumps.
• For an extra-crispy top, sprinkle breadcrumbs mixed with butter over the cheese layer before baking.

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Variations and Substitutions

• Cheese swaps: Try Gruyère, Gouda, Monterey Jack, or Fontina.
• Add-ins: Stir in cooked bacon, caramelized onions, spinach, or roasted vegetables.
• Spicy twist: Add cayenne pepper, red pepper flakes, or diced jalapeños.
• Gluten-free: Use gluten-free pasta and flour for the roux.

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FAQs

Can I make this ahead of time?
Yes! Assemble up to 1 day ahead, cover, and refrigerate. Add 10–15 minutes to the baking time.

Can I freeze mac and cheese?
Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat at 350°F.

What’s the best pasta shape for mac and cheese?
Elbow macaroni is classic, but cavatappi, shells, or penne work well too.

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Serving Suggestions

• Serve with a crisp green salad or roasted vegetables for balance.
• Pair with BBQ ribs, fried chicken, or grilled steak for a hearty meal.
• Add as a holiday side dish alongside turkey, ham, or roast beef.
• Great for potlucks—easy to transport and always a hit!