Baked Mac and Cheese
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(6)
Ingredients
12 servings
- 6 Tbsp unsalted butter, 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 pasta
- 1/2 cup reserved pasta water
- 1 Tbsp extra-light olive oil, or other 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 teaspoon paprika
- 1 teaspoon mustard powder, or 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper, plus more to taste
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Preparation
Step 1
Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
Step 2
Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.
Step 3
In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
Step 4
In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.
Step 5
While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.
Step 6
Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to whisk, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.
Step 7
Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.
Step 8
Pour the mac and cheese evenly 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 an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.
Step 9
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Chef's notes
Variations:
Swap the mozzarella cheese for Pepper Jack, Colby Jack, or even Gruyere for a fancy version of this dish. You can also use sharp cheddar cheese instead of medium for more depth of flavor.
Make Ahead:
Assemble the casserole, let it cool to room temperature, cover with plastic wrap, and refrigerate it for up to 2 days. When ready to bake, add 10-15 minutes to the baking time.
Storing Leftovers:
Cool completely and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight. To reheat, sprinkle portions with water, then microwave and stir in 20-second increments until heated.
