Creamy Baked Mac N Cheese
With its velvety smooth cheese sauce, perfectly tender pasta, and golden, crispy topping, this baked mac and cheese will quickly become your go-to recipe for feeding a hungry group.
Equipment
- Oven
- 9 x 13 Baking Dish
Ingredients
Noodles and Cheeses
- 1 lb Pasta Corkscrew
- 1 lb Cheddar Cheese Shredded and divided
- 1 lb Mozzarella Cheese Shredded and divided
- 1 lb Colby Cheese Shredded and divided
For Making Roux
- 1 teaspoon salt
- 1 teaspoon White Pepper
- 1 teaspoon Garlic Powder
- 1½ teaspoon Paprika
- 1 tablespoon Onion Powder
- 3 tablespoon Butter
- 3 tablespoon Flour
- 3 Cups Heavy Whipping Cream
- 1 tablespoon Dijon Mustard or ground mustard
Instructions
- Cook the Pasta: Preheat your oven to 325℉. Bring a large pot of salted water to a boil and cook the 1b of pasta until it is just al dente. Drain the noodles and set them aside. 1 lb Pasta
- Prepare the Cheese and Seasonings: While the pasta is cooking, shred your cheeses and mix them together. Divide the cheese mixture into two equal portions and place them in separate bowls. Set one bowl aside for the cheese sauce and reserve the other bowl for layering in the casserole. In a small bowl, combine all of your seasonings. 1 lb Cheddar Cheese 1 lb Mozzarella Cheese 1 lb Colby Cheese 1 tsp salt 1 tsp White Pepper 1 tsp Garlic Powder 1½ tsp Paprika 1 tbsp Onion Powder
- Make the Roux: In a large pan over medium-low heat, melt the butter. Add half of the seasoning mixture and stir to combine. Sprinkle in the flour and whisk until the flour is incorporated and smooth. Cook for 1-2 minutes to remove the raw flour taste. 3 tbsp Butter 3 tbsp Flour
- Create the Creamy Cheese Sauce: Slowly add in the heavy whipping cream, whisking continuously until the sauce is smooth and creamy. Add in the remaining seasonings and mustard, then stir until well combined. 3 Cups Heavy Whipping Cream 1 tbsp Dijon Mustard
- Add the Cheese: Using a bowl of cheese for the sauce, slowly add the cheese a little at a time to the roux. Stir continuously until each addition is completely melted and smooth before adding more cheese. Continue until all the cheese has been incorporated.
- Combine the Pasta and Cheese Sauce: Add the cooked noodles to the cheese sauce and stir until every noodle is fully coated with the creamy sauce.
- Layer the Mac N Cheese: Grease a 9 x 13 baking dish and add half of the cheesy noodles to the bottom. Sprinkle half of the remaining shredded cheese over the noodles. Repeat with the remaining pasta and top with the rest of the cheese.
- Bake Until Golden and Bubbly: Bake uncovered at 325℉ for 25-30 minutes, or until the cheese is melted and the casserole is heated through. For an extra crispy, golden topping, turn the oven to broil and cook for an additional 2-3 minutes. Keep a close eye on it while broiling so the cheese does not burn. Serve war, and enjoy!
Notes
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. Freshly shredded cheese creates the creamiest sauce.
- Use a combination of cheeses: This will give a really flavorful. You can be creative with what you add.
- Cook your pasta just until al dente: The noodles will continue cooking in the oven, so avoid overcooking them before assembling the dish.
- Do not rush the cheese sauce: Adding cheese slowly while stirring helps create a smooth, creamy sauce instead of a grainy texture.
- Choose the right Pasta Shape: Corkscrew noodles are my favorite because the twist holds onto the creamy cheese sauce, but if you can not find them, choose a pasta shape with ridges or a tubular shape.
Storage
Creamy baked mac and cheese is best enjoyed fresh from the oven when the top is golden and the cheese is perfectly melted. However, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the mac and cheese in a 350°F oven for 15-20 minutes until warmed through. You can also reheat individual portions in the air fryer to help bring back some of the crispy texture from the baked topping.Nutrition
Calories: 785kcalCarbohydrates: 35gProtein: 32gFat: 58gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 173mgSodium: 1007mgPotassium: 197mgFiber: 1gSugar: 3gVitamin A: 2069IUVitamin C: 1mgCalcium: 833mgIron: 1mg
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