Description

This easy baked mac & cheese recipe delivers a creamy, cheesy, and comforting classic casserole with a golden, bubbly crust. Made with a blend of cheddar and mozzarella cheeses, a smooth homemade roux-based cheese sauce, and perfectly cooked elbow pasta, it’s the ultimate comfort food for any occasion.

Ingredients

Scale

Cheese Blend

6 cups shredded medium cheddar cheese
2 cups shredded mozzarella cheese (or substitute Gruyère for a richer flavor)

Pasta & Sauce

1 pound elbow noodles
½ cup reserved pasta water
6 tablespoons (¾ stick) unsalted butter, plus extra for greasing
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tablespoon extra-light olive oil or other neutral oil

Seasonings

1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)
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)

Instructions

Prepare the oven and dish: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish thoroughly to prevent sticking and set aside.
Cook the pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the elbow noodles according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and toss with olive oil to prevent clumping.
Mix the cheese: In a large bowl, combine the shredded cheddar and mozzarella cheese. Set aside about 8 cups of this cheese mixture for later use.
Start the roux: In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for approximately 2 minutes, stirring constantly until the mixture turns a light golden color.
Create the cheese sauce: Gradually whisk in the whole milk, heavy cream, and reserved pasta water. Continue whisking and cooking until the sauce becomes smooth and thickens slightly, about 3 minutes.
Season the sauce: Stir in paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, ½ teaspoon of salt, and black pepper. Reduce heat to low and let simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce and stir until fully melted. Add another 3 cups of cheese and mix thoroughly. Add the cooked pasta to the pot and fold it carefully into the cheese sauce to coat evenly. Taste and adjust seasonings if needed.
Assemble and bake: Pour the mac and cheese mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining 2 cups of cheese on top. Bake in the preheated oven for 15 minutes, or until the cheese topping is melted and bubbly. For a golden crust, broil the dish for an additional 2 to 3 minutes.
Serve: Let the baked mac and cheese cool slightly for about 5 minutes before serving. Enjoy warm for the best flavor and texture.

Notes

Substitute Gruyère cheese for mozzarella for a richer cheese flavor.
Reserve pasta water before draining to help thin the sauce as needed, ensuring smooth consistency.
Broiling at the end enhances the cheese crust for a more golden and crispy topping.
Use extra-light olive oil to prevent pasta from sticking after draining.
Adjust seasoning to taste, especially the salt and pepper, after mixing the cheese sauce and pasta.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, cheesy casserole, comfort food, macaroni and cheese recipe, easy baked mac and cheese, homemade mac and cheese