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Baked Mac and Cheese Recipe

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 people (1 cup servings)
Calories: 598 kcal
Course: Side Dish , Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F. Butter a 3-quart or 9x13-inch casserole dish and set aside.
  2. 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.
  3. In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.