Why Make This Recipe
Let’s face it, who doesn’t love cheesy pasta? Easy Baked Mac & Cheese hits the sweet spot of comfort food without making you feel like you need a culinary degree to whip it up. This dish is perfect for busy weeknights, lazy weekends, or whenever you need a quick meal that warms the soul. Plus, it’s a great way to impress friends or family with minimal effort. Seriously, will you even be able to resist that gooey cheese stretching in every bite? 😋
How to Make Easy Baked Mac & Cheese Recipe
Before you think about diving in, let’s get to the good stuff—making this masterpiece. The process may seem a bit lengthy, but trust me—it’s all worth it. You’ll be a mac and cheese hero in no time. Ready to get cheesy? Let’s roll!
Ingredients
- 6 tablespoons (¾ stick) unsalted butter, plus extra for greasing
- 1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)
- 1 pound elbow noodles
- ½ cup reserved pasta water
- 1 tablespoon extra-light olive oil or other neutral oil
- 6 cups shredded medium cheddar cheese
- 2 cups shredded mozzarella cheese
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon mustard powder or 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper (plus more to taste)
- Substitute Gruyère cheese for mozzarella for a richer flavor.
Directions
Prepare the oven and dish: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish to prevent sticking and set it aside.
Cook the pasta: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the pasta until it’s al dente according to package directions. Before draining, reserve ½ cup of the pasta water. Toss with olive oil to keep it from clumping.
Mix the cheese: In a large bowl, combine shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend.
Start the roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until the mixture turns a light golden color.
Create the cheese sauce: Gradually add the milk, heavy cream, and reserved pasta water to the roux, whisking continuously. Cook until smooth and slightly thickened, around 3 minutes.
Season the sauce: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon of salt, and black pepper. Let it simmer on low for 2 to 3 minutes until gravy-like.
Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce, stirring until fully melted. Repeat with another 3 cups of cheese. Fold in the pasta until evenly coated. Adjust seasoning as needed.
Assemble and bake: Pour the mac and cheese into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 2 cups of cheese on top. Bake for 15 minutes or until melted and bubbly. For a golden crust, broil for an additional 2 to 3 minutes.
Serve: Allow the baked mac and cheese to cool for about 5 minutes before serving. Enjoy it while it’s warm—because honestly, it’s hard to resist! 🧀
How to Serve Easy Baked Mac & Cheese Recipe
Serving this dish is simply delightful. You can dish it out in generous portions, and it pairs wonderfully with a fresh salad or crispy veggies. Feeling adventurous? Top it with crispy bacon bits or breadcrumbs for some crunch. Pro tip: a sprinkle of extra cheese never hurt anybody! 😉
How to Store Easy Baked Mac & Cheese Recipe
Got leftovers? No problem! Storing Easy Baked Mac & Cheese is a breeze:
- In the fridge: Store in an airtight container for up to 4 days. Just heat it up in the microwave or oven when you’re ready for round two!
- In the freezer: Freeze it for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating for best results.
Tips to Make Easy Baked Mac & Cheese Recipe
- Mix up the cheeses: Feel free to experiment with different cheeses based on your taste. A little fall of Gruyère can elevate the flavor game!
- Don’t skip the pasta water: That starchy goodness helps make a creamy sauce, so hang onto it like it’s magic!
- Customize it: Add cooked veggies, proteins, or spices to make it your own. The only limit is your imagination!
Variation
Want to shake things up a bit? You can make a buffalo chicken mac and cheese by adding shredded cooked chicken and tossing in some buffalo sauce. For an Italian twist, try adding roasted tomatoes and Italian herbs. The possibilities are endless—you go gourmet!
FAQs
Can I use gluten-free pasta?
Absolutely! Just replace the elbow noodles with a gluten-free option, and you’re good to go.How can I make it creamier?
You can add more cream or even a splash of sour cream if you like it extra creamy. Who could say no to more creaminess? 😜Can I prepare it in advance?
You bet! Assemble it a day ahead and store it in the fridge. Just pop it in the oven when you’re ready to bake!
Now that you’re all set, get to it and whip up this creamy, dreamy bowl of happiness! 😍
Easy Baked Mac & Cheese
Ingredients
For the Cheese Sauce
- 6 tablespoons unsalted butter, plus extra for greasing
- 1 tablespoon plus ½ teaspoon fine sea salt, divided plus more as needed
- 3 cups whole milk
- 1 cup heavy cream
- ⅓ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon mustard powder or 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper plus more to taste
For the Pasta and Cheese Mixture
- 1 pound elbow noodles
- ½ cup reserved pasta water
- 1 tablespoon extra-light olive oil or other neutral oil
- 6 cups shredded medium cheddar cheese
- 2 cups shredded mozzarella cheese can substitute Gruyère cheese for richer flavor
Instructions
Preparation
- Preheat your oven to 350°F and grease a 3-quart or 9 x 13-inch casserole dish.
- Bring a large pot of water to a boil; add 1 tablespoon of salt. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Toss the pasta with olive oil to prevent clumping.
Making the Cheese Sauce
- In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until it turns a light golden color.
- Gradually add the milk, heavy cream, and reserved pasta water to the roux, whisking continuously until smooth and slightly thickened, about 3 minutes.
- Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon salt, and black pepper. Simmer on low for 2 to 3 minutes.
- Add 3 cups of the cheese mixture to the sauce, stirring until fully melted. Repeat with the remaining cheese. Fold in the pasta until evenly coated.
Baking
- Pour the mac and cheese into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 2 cups of cheese on top.
- Bake for 15 minutes or until melted and bubbly. For a golden crust, broil for an additional 2 to 3 minutes.
Serving
- Allow the baked mac and cheese to cool for about 5 minutes before serving. Consider pairing it with a fresh salad or crispy veggies.
Notes
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