Easy Baked Mac & Cheese
This Easy Baked Mac & Cheese is the ultimate comfort food with gooey cheese and a creamy sauce that is perfect for any occasion.
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
You can experiment with different cheeses, add cooked veggies, proteins, or spices to customize the dish. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.