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Baked Mac and Cheese Recipe
4.9 from 75 votes

Baked Mac and Cheese Recipe

This Baked Mac and Cheese combines elbow macaroni with a creamy cheese sauce made from a butter and flour roux infused with mustard, cayenne, and paprika. The sauce incorporates milk and a tempered egg for richness and smoothness, then blends multiple cheeses including sharp cheddar, Monterey Jack, and mozzarella. Topped with reserved cheddar and baked, it develops a golden crust and a creamy interior with balanced spice and cheese flavors.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12 Servings
Calories: 485 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup butter unsalted
  • 1/2 cup all-purpose flour
  • 2 teaspoons mustard powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 6 cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper coarse ground
  • 1 large egg
  • 4 ounces Monterey jack cheese
  • 4 ounces mozzarella cheese
  • 12 ounces sharp cheddar cheese divided

Instructions

    Cup of Yum
  1. Pre-heat the oven to 350 degrees.
  2. Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.*
  3. Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
  4. Add the butter to a large stockpot and melt on medium-low heat.
  5. Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
  6. Add the milk slowly while whisking to keep the mixture well combined.
  7. Add in the salt and pepper and cook for an additional 5 minutes.
  8. Turn off the heat.
  9. Remove 1 cup of the milk  mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
  10. Add the egg to the cooled milk and whisk it well until fully combined.
  11. Turn the heat on the pot back on to medium-low.
  12. Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
  13. Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
  14. Add the cooled macaroni back into the pot and toss with the cheese sauce.
  15. Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
  16. Bake for 30 minutes, uncovered.

Notes

  • Use block cheeses shredded fresh to ensure smooth melting and avoid powder coatings found in pre-shredded cheese.
  • Tempering the egg by cooling some hot milk before mixing prevents scrambling and contributes to creamy texture.
  • Cook pasta slightly under al dente to avoid overly thick mac and cheese from excess pasta starch.

Nutrition Information

Serving 1g Calories 485kcal (24%) Carbohydrates 38g (13%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 16g (80%) Cholesterol 91mg (30%) Sodium 734mg (31%) Potassium 302mg (6%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 990IU (20%) Calcium 473mg (47%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 485

% Daily Value*

Serving 1g
Calories 485kcal 24%
Carbohydrates 38g 13%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 91mg 30%
Sodium 734mg 31%
Potassium 302mg 6%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 990IU 20%
Calcium 473mg 47%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.