Baked Mac and Cheese Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 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
Description
The Baked Mac and Cheese Recipe starts with elbow macaroni cooked al dente, then tossed with olive oil to prevent sticking. A cheese sauce is prepared by melting butter, whisking in flour to form a roux, and gradually incorporating milk, cream, and reserved pasta water until smooth and creamy. Cheddar and mozzarella cheeses melt into this base, while paprika, mustard powder, garlic powder, and onion powder add depth to the flavor, complemented by salt and freshly ground black pepper.
Once the pasta and sauce are combined, the mixture is transferred to a buttered casserole dish and baked at 350°F until golden brown and bubbling on top. The result is a balanced texture with a crisp top layer and gooey interior, combining sharp and mild cheeses with aromatic spices.
The notes suggest variations such as swapping mozzarella with other cheeses like Pepper Jack or Gruyere for different flavor profiles, a make-ahead option where the casserole can be refrigerated for up to two days before baking (adding extra bake time), and instructions for storing leftovers safely in the refrigerator or freezer with reheating advice to maintain moisture and texture.
Ingredients
- 6 Tbsp butter 2/3 stick plus more for greasing, unsalted
- 1 Tbsp sea salt divided, plus more to taste, fine, plus 1/2 tsp
- 1 lb elbow macaroni pasta
- 1/2 cup water reserved pasta water
- 1 Tbsp olive oil or other neutral oil, extra-light
- 6 cups cheddar cheese 16 oz, medium, shredded
- 2 cups mozzarella cheese 6 oz, shredded
- 1/3 cup all-purpose flour
- 3 cups milk whole
- 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 black pepper plus more to taste, freshly ground
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
- You can substitute mozzarella with Pepper Jack, Colby Jack, or Gruyere to vary the flavor profile.
- Assemble the casserole ahead, then refrigerate covered up to 2 days; add 10-15 minutes to baking time when ready to bake.
- Store leftovers airtight in the fridge up to 4 days or freeze up to 3 months; thaw overnight before reheating and add water when microwaving to keep creamy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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