Description
This Ultimate Baked Mac and Cheese recipe delivers rich, creamy, and cheesy comfort food with a perfectly baked golden crust. Made with a blend of sharp cheddar and mozzarella cheeses, a creamy roux-based sauce, and baked to bubbly perfection, this classic dish serves 12 and is ideal for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
- 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
- 1/2 cup reserved pasta water
- 1 Tbsp extra-light olive oil (or other neutral oil)
Cheese Mix
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
Sauce
- 6 Tbsp unsalted butter (2/3 stick plus more for greasing)
- 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
- Preheat and Prepare Dish: Preheat your oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish thoroughly and set it aside for later use to prevent sticking and ensure even browning.
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of sea salt and the elbow macaroni. Cook according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the noodles with the olive oil to prevent sticking, then set aside.
- Prepare Cheese Mix: In a large bowl, combine the shredded cheddar and mozzarella cheeses, totaling roughly 8 cups. Set this mixture aside for later use in the sauce and topping.
- Make Roux: In a large pot or Dutch oven over medium heat, melt the butter. Once it foams, whisk in the flour continuously for about 2 minutes until the mixture takes on a golden hue. This forms the base for your creamy sauce.
- Add Liquids to Sauce: Slowly pour in the whole milk, heavy cream, and reserved pasta water while whisking firmly. Continue whisking until the mixture is smooth, creamy, and just begins to boil, ensuring a lump-free sauce.
- Season Sauce: Add paprika, mustard powder (or Dijon mustard), garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Whisk thoroughly and reduce heat to low. Let simmer while stirring for 2 to 3 minutes until the sauce thickens to a gravy-like consistency.
- Melt Cheese Into Sauce: Add 3 cups of the cheese mixture to the sauce, stirring until completely melted. Then add another 3 cups, stirring until melted as well. Reserve about 2 cups of cheese to sprinkle on top before baking.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce to fully coat the pasta. Turn off the heat and taste to adjust seasoning with more salt and pepper if needed for a balanced flavor.
- Bake: Pour the cheesy macaroni evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top. Bake in the oven at 350°F for 15 minutes until the cheese is melted and bubbly. For an extra golden and crispy top, broil the casserole for the last 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Remove the mac and cheese from the oven and serve warm immediately for the ultimate comforting and creamy mac and cheese experience.
Notes
- Use high-quality Italian bronze-cut pasta for best texture.
- Reserving pasta water helps adjust sauce consistency and enhance flavor.
- Broiling at the end adds a nicely browned crispy cheese crust.
- Feel free to substitute mustard powder with Dijon mustard for a tangier flavor.
- Butter the casserole dish well to prevent sticking and for easy serving.
- Adjust seasoning at the end for perfect taste balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
