Baked Mac and Cheese Recipe

This Baked Mac and Cheese recipe is a classic, creamy, and cheesy comfort food that’s perfect for any occasion. Made with a rich combination of cheddar and mozzarella cheese, this easy-to-make dish features a silky smooth cheese sauce poured over al dente elbow macaroni and baked to golden perfection. Whether you’re hosting a family dinner, holiday gathering, or craving a comforting side dish, this baked macaroni and cheese is sure to satisfy.

Perfectly seasoned with garlic powder, onion powder, paprika, and a hint of mustard powder, it’s a flavorful twist on a classic mac and cheese. The addition of heavy cream and whole milk ensures the creamiest texture, while the gooey cheese topping adds an irresistible finish. Customize this easy mac and cheese by adding extras like bacon or vegetables to make it even more delicious.

Ingredients:

• 6 Tbsp unsalted butter, divided (2/3 stick), plus more for greasing
• 1 Tbsp plus 1/2 tsp fine sea salt, divided, plus more to taste
• 1 pound elbow macaroni
• 1/2 cup reserved pasta water
• 1 Tbsp extra-light olive oil (or another 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 tsp Dijon mustard)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper, plus more to taste

Instructions:

1. Preheat the oven: Set the oven to 350°F. Grease a 3-quart or 9×13-inch casserole dish and set aside.
2. Cook the pasta: Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and the pasta. Cook until al dente, according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the pasta with oil to prevent sticking and set aside.
3. Prepare the cheese mixture: In a large bowl, combine the shredded cheddar and mozzarella cheeses. You should have about 8 cups total.
4. Make the sauce: In a 5 1/2-quart Dutch oven or large pot, melt the butter over medium heat. Once the butter foams, whisk in the flour and cook for about 2 minutes until it turns golden.
5. Add liquids and seasonings: Slowly pour in the milk, cream, and reserved pasta water while whisking constantly. Continue whisking until the mixture is smooth, creamy, and starts to boil. Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 tsp salt, and black pepper. Whisk to combine, then reduce the heat to low and let it simmer for 2 to 3 minutes, until the sauce thickens to a gravy-like consistency.
6. Incorporate the cheese: Add 3 cups of the cheese mixture to the sauce, stirring until melted. Add another 3 cups of the cheese and stir until fully melted. Stir in the cooked pasta and coat well with the sauce. Taste and adjust seasoning with salt and pepper as needed.
7. Assemble and bake: Pour the macaroni and cheese 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 a golden-brown topping, broil the dish for the last 2-3 minutes of baking.
8. Serve and enjoy: Remove from the oven, let cool slightly, and serve warm.

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Tips:

• Use freshly shredded cheese: Pre-shredded cheese often contains additives that prevent it from melting smoothly, so shredding your own cheese will give you the best results.
• Don’t skip the reserved pasta water: The starch in the pasta water helps thicken the sauce and creates a creamy texture.
• Adjust consistency: If the sauce is too thick, you can add more milk or pasta water to reach your desired consistency.

Variations and Substitutions:

• Add-ins: You can add cooked bacon, sautéed onions, or caramelized garlic for extra flavor.
• Cheese options: Swap some of the cheddar for gouda, parmesan, or gruyère for a different flavor profile.
• Vegan version: Substitute dairy ingredients with plant-based options such as vegan butter, almond milk, and dairy-free cheese.

FAQs:

Can I make this dish ahead of time? Yes, you can prepare the mac and cheese up to the point of baking, cover it, and refrigerate it. When you’re ready to bake, just pop it in the oven and increase the baking time slightly to ensure it’s heated through.

Can I freeze this? Yes, baked mac and cheese can be frozen for up to 3 months. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.

Serving Suggestions:

• Serve this creamy mac and cheese with a side of roasted vegetables or a simple green salad to balance the richness.
• Pair with grilled meats like chicken or pork chops for a hearty meal.

Why You’ll Love This Recipe:

This baked mac and cheese delivers ultimate comfort with its creamy, cheesy sauce and perfectly cooked pasta. The golden-brown top and gooey center make it an irresistible dish for family dinners, potlucks, or holiday gatherings. It’s an easy-to-make crowd-pleaser that can be customized with your favorite add-ins or cheese varieties!