Baked Mac and Cheese Recipe
User Reviews
5.0
60 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 people (1 cup servings)
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Calories
598 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Mac and Cheese Recipe
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This Baked Mac and Cheese recipe is one of our favorite comfort foods to share with others since it’s a crowd-pleaser and it reheats really well. It's also from my Natasha's Kitchen cookbook! We’ve swapped the traditional dry breadcrumb topping for a cheesy layer that the kids prefer. The cheese crust keeps the pasta moist and gooey.
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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
- 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
- Preheat the oven to 350°F. Butter a 3-quart or 9x13-inch casserole dish and set aside.
- Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.
- In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
- In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.
- While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.
- Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to shish, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.
- Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.
- Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes, until the cheese is melted and bubbly. For an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.
Notes
- Variations: Swap the mozzarella cheese for Pepper Jack, Colby Jack, or even Gruyere for a fancy version of this dish. You can also use sharp cheddar cheese instead of medium for more depth of flavor.
- Make Ahead: Assemble the casserole, let it cool to room temperature, cover with plastic wrap, and refrigerate it for up to 2 days. When ready to bake, add 10-15 minutes to the baking time.
- Storing Leftovers: Cool completely and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight. To reheat, sprinkle portions with water, then microwave and stir in 20-second increments until heated.
Nutrition Information
Show Details
Calories
598kcal
(30%)
Carbs
37g
Protein
26g
(52%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
113mg
(38%)
Sodium
615mg
(26%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1304IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
647mg
(65%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people (1 cup servings)
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbs | 37g | |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 615mg | 26% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1304IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 647mg | 65% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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