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Creamy mac and cheese on a black plate.

Creamy Baked Mac N Cheese

CookitwithTim
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.
3 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 785 kcal

Equipment

Ingredients
  

Noodles and Cheeses

  • 1 lb Pasta Corkscrew
  • 1 lb Cheddar Cheese Shredded
  • 1 lb Mozzarella Cheese Shredded
  • 1 lb Colby Cheese Shredded

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
 

Prep Work

  • Preheat oven to 325℉. Bring water to a boil in a large stock pot and then add in noodles.
  • Shred cheeses and then mix them together. Separate the amount of mixed cheese in half and place in two different bowls.
  • Mix together the seasonings: salt, white pepper, garlic powder, paprika and onion powder.

Make Roux

  • In a large pan on medium low heat, melt butter. Add in ½ of your seasoning mixture.
  • Then, add in flour and heavy whipping cream stirring with a whisk until there are no clumps. Roux should be thick. Add in the rest of the seasonings, heavy cream and mustard and stir well. (note: check on noodles and drain if ready)

Melt Cheese and Assemble

  • Using one bowl of cheese, mix in a small amount of cheese at an into the roux. Stir in cheese until it's completely melted and smooth. Then, add in another small amount of cheese, repeating until the bowl is empty.
  • Mix in cooked noodles to completely coat with melted cheese.
  • In a 9 x 13 baking dish, place ½ of the cheesy noodles on the bottom and top with ½ of the unmelted cheese. Repeat layers with the remaining cheesy noodles and cheese.
  • Bake uncovered at 325℉ for 25-30 minutes. Set to broil and cook for 2-3 additional minutes for a crispy top. Enjoy!

Notes

  • Shred Your Own Cheese: I know this might be a little more work, and that the bags are convenient, but block cheese melts so much more nicely into the sauce than the bags of shredded cheese sold in stores. The bags usually contain anti-caking ingredients that don't always mix well.
  • Use a combo of cheese: This will give a really flavorful. You can be creative with what you add.
  • Slightly undercook your pasta: Undercooking your pasta by a minute or two prevents it from getting too soft and mushy. The macaroni will finish cooking in the cheese sauce.
Best eaten fresh while crispy, but can be stored in an airtight container in the fridge for up to 4 days. Place in the oven at 350°F for 15-20 minutes or in an air fryer for reheating.

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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