Hi friends! Today, I’m sharing one of my all-time favorite comfort foods: baked mac and cheese! This recipe is rich, creamy, cheesy, and has that perfect golden crust on top. It’s the kind of dish that makes you want to go back for seconds (or thirds, I’m not judging!). Whether you’re making it for a holiday, a weekend dinner, or just because you’re craving something cheesy and cozy, this recipe is a total winner.
Method
Get Everything Ready
First things first, preheat your oven to 350°F. This ensures it’s nice and hot by the time your mac and cheese is assembled. Next, lightly grease your 9×13-inch baking dish with either butter or oil this helps prevent the cheesy goodness from sticking to the sides. Set the dish aside while you move on to the rest of the steps.
Cook the Pasta
In a large pot, bring water to a boil and don’t forget to salt it generously this is your chance to add flavor directly to the pasta. Once the water is boiling, add the elbow pasta and cook it for one minute less than what the package suggests for “al dente.” This is important because the pasta will continue to cook in the oven later, and we don’t want it to get mushy. After boiling, drain the pasta well, return it to the pot, and toss it with a small amount of oil to keep the noodles from sticking together while you prepare the sauce.
Make the Cheese Sauce
In a separate large saucepan, melt the butter over medium heat. Once it’s fully melted, sprinkle in the flour and begin whisking immediately. Continue whisking for 1 to 2 minutes to create a smooth roux. This mixture is what thickens your cheese sauce and gives it that rich, velvety texture. Gradually pour in the milk and heavy cream while constantly whisking to avoid any lumps. Keep whisking until the mixture is smooth and fully blended. Now it’s time to season the sauce: stir in garlic powder, onion powder, paprika, mustard powder, ground nutmeg, salt, and white pepper. Let the sauce come to a gentle simmer, continuing to stir frequently. You’ll know it’s ready when it thickens enough to coat the back of a spoon. Try running your finger through the sauce on the spoon if it leaves a clear trail, your sauce is just right.
Add the Cheese
Once your sauce is thickened and seasoned, remove the pan from the heat. Stir in 8 ounces of sharp cheddar cheese, along with all of the Monterey Jack and Colby Jack cheeses. Mix until all the cheese is fully melted into the sauce, creating a silky, flavorful base. At this point, give it a little taste and adjust the salt if necessary. You want that sauce to be cheesy, savory, and perfectly seasoned.
Put It All Together
Now it’s time to combine everything. Pour the warm cheese sauce over the cooked pasta in the large pot. Use a spoon or spatula to stir well and make sure every noodle is coated with that delicious sauce. Pour half of the cheesy pasta mixture into the greased baking dish, spreading it out into an even layer. Then, take half of the remaining shredded cheddar cheese (you should have 8 ounces set aside) and sprinkle it evenly over this layer. Add the rest of the pasta on top, smoothing it out again. Finish by sprinkling the remaining cheddar cheese all over the top. This extra cheese will melt and bubble into a beautiful, golden crust while baking.
Bake It!
Place your assembled dish in the preheated oven and bake it uncovered for 25 to 30 minutes. You’re looking for the top to become bubbly, slightly crispy, and golden brown. The smell will be irresistible! Once it’s done, remove it from the oven and let it rest for about 10 minutes before serving. This helps the sauce thicken slightly and makes the dish easier to scoop. And then you’re ready to dig into the ultimate creamy, cheesy, soul-warming mac and cheese!
Necessary Tools
- Large pot (for boiling pasta)
- Saucepan (for the cheese sauce)
- Whisk
- 9×13 inch baking dish
- Cheese grater
- Strainer/colander
- Measuring cups and spoons
- Mixing spoon or spatula
The Creamiest Baked Mac and Cheese Ever!
Cuisine: AmericanDifficulty: Easy10
servings20
minutes30
minutes50
minutesIngredients
1 pound elbow pasta
16 oz sharp cheddar cheese, shredded (divided)
8 oz Monterey Jack cheese, shredded
8 oz Colby Jack cheese, shredded
1/2 cup butter (1 stick)
4 tablespoons all-purpose flour
1 cup milk
2 1/4 cups heavy whipping cream
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt (more to taste)
1/2 tsp mustard powder
1/4 tsp white pepper
1/8 tsp ground nutmeg
Tip: Always shred your own cheese! Pre-shredded cheese doesn’t melt as well.
Directions
- Get Everything Ready
Preheat your oven to 350°F. Lightly grease your 9×13 baking dish with butter or oil. Set it aside. - Cook the Pasta
Fill a large pot with water, add salt, and bring it to a boil. Add the elbow pasta and cook it for one minute less than the package says for “al dente.” Drain it, then return it to the pot and add a little oil so it doesn’t stick. - Make the Cheese Sauce
Melt the butter in a large saucepan. Add the flour and whisk for 1–2 minutes to make a roux (this helps the sauce get thick and creamy). Slowly pour in the milk and heavy cream while whisking. Make sure there are no lumps.
Add your spices: garlic powder, onion powder, paprika, mustard powder, nutmeg, salt, and white pepper. Keep whisking until the sauce starts to simmer and thickens. It should coat the back of a spoon. - Add the Cheese
Take the sauce off the heat. Add 8 oz cheddar, all of the Monterey Jack, and all of the Colby Jack. Stir until everything is melted and smooth. Give it a taste add a bit more salt if it needs it. - Put It All Together
Pour the cheese sauce over the pasta and mix it well. Add half the pasta to your baking dish and sprinkle with half of the leftover cheddar. Add the rest of the pasta on top and sprinkle with the remaining cheddar. - Bake It!
Bake uncovered for 25–30 minutes, or until the top is golden, bubbly, and lightly crispy. Let it sit for 10 minutes before serving so it can settle and get even creamier.
Notes
- Don’t overcook the pasta! It will cook more in the oven, so boil it just under al dente.
- Whisk constantly when making the roux and sauce to avoid lumps.
- Do not overbake the dish, or your noodles can turn mushy.
- Use freshly shredded cheese it melts better and makes the sauce smoother.
Serving Suggestions
- With a side salad for something fresh and green.
- As a holiday side dish next to turkey or ham.
- With BBQ it pairs perfectly with ribs, pulled pork, or grilled chicken.
- Add some cooked bacon bits or breadcrumbs on top for extra crunch!
Fun Fact
Did you know that mac and cheese has been around since the 1700s? It was even a favorite dish of U.S. President Thomas Jefferson!
Conclusion
This creamy baked mac and cheese is pure happiness in a dish. It’s cozy, cheesy, and totally satisfying. Whether you’re making it for a big family dinner or just treating yourself, you’ll love how easy and delicious it is. Give it a try and let me know how it turns out!
