Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
In this Baked Mac and Cheese recipe, corkscrew pasta (cavatappi or cellentani) is simmered in a flavorful blend of water and whole milk with spices including garlic powder, onion powder, smoked paprika, salt, and pepper. The sauce is thickened with butter and flour roux. After the pasta is tender, a large portion of cheddar and mozzarella cheeses is stirred in to create a smooth, creamy interior.
The pasta mixture is transferred to a baking dish, then topped with additional shredded cheddar before baking at 375°F until the cheese atop is melted and bubbling, forming a lightly browned crust. Corkscrew noodles offer a sturdy shape that holds up well to baking without becoming overly soft.
For best flavor and texture, freshly grated cheese from blocks is recommended over pre-shredded varieties, which contain anti-caking agents that can affect melting. While corkscrew pasta is preferred, elbow macaroni or similar short pastas can be used though cooking time may vary.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/4 cups water
- 4 cups milk I use whole milk
- 1 pound corkscrew pasta uncooked, such as cavatappi or cellentani
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 5 cups cheddar cheese shredded, divided use
- 1 cup mozzarella cheese shredded
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 3-4 quart baking dish with cooking spray.
- Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
- Pour in the water and whisk until smooth and just thickened.
- Add the milk and whisk until combined.
- Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until pasta is tender.
- Turn the heat to low, then stir in 4 cups of cheddar cheese and the mozzarella. Keep stirring until the sauce is smooth.
- Spread the pasta mixture into an even layer in the prepared baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
- Bake for 15-20 minutes or until cheese is melted and pasta is bubbling. Serve immediately.
Notes
- Use corkscrew pasta such as cavatappi or cellentani for a sturdy bite that resists mushiness in baking; elbow macaroni is an acceptable substitute with adjusted cook time.
- Freshly grate cheese from blocks for better melting and flavor compared to pre-shredded cheese, which contains anti-caking agents.
- Smoked paprika and garlic and onion powders add subtle depth to the cheese sauce without overpowering it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 83mg | 28% |
| Sodium | 663mg | 28% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 920IU | 18% |
| Calcium | 585mg | 59% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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