Baked Mac and Cheese (Print Version)
# Ingredients:
→ Pasta and Cheese
01 -
1 lb elbow macaroni pasta, preferably high-quality Italian bronze-cut
02 -
6 cups shredded medium cheddar cheese (16 oz)
03 -
2 cups shredded mozzarella cheese (6 oz)
→ Dairy and Liquids
04 -
3 cups whole milk
05 -
1 cup heavy cream
06 -
1/2 cup reserved pasta water
→ Butter and Flour
07 -
6 Tbsp unsalted butter, plus more for greasing
08 -
1/3 cup all-purpose flour
→ Seasonings
09 -
1 Tbsp plus 1/2 tsp fine sea salt, divided, plus more to taste
10 -
1 Tbsp extra-light olive oil or other neutral oil
11 -
1 tsp paprika
12 -
1 tsp mustard powder, or 2 tsp Dijon mustard
13 -
1 tsp garlic powder
14 -
1/2 tsp onion powder
15 -
1/4 tsp freshly ground black pepper, plus more to taste
# Instructions:
01 -
Preheat the oven to 350°F. Butter a 3-quart or 9x13-inch casserole dish and set aside.
02 -
Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta. Cook until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Drizzle the noodles with oil to prevent sticking and set aside.
03 -
In a large bowl, stir together the cheddar and mozzarella cheese. Set aside (about 8 cups total).
04 -
In a large pot or Dutch oven over medium heat, melt the butter. Once the butter foams, whisk in the flour and continue whisking for 2 minutes until it just starts to turn golden.
05 -
While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue cooking and whisking until the mixture is smooth, creamy, and just beginning to boil.
06 -
Add paprika, mustard powder, garlic powder, onion powder, remaining 1/2 tsp of salt, and pepper. Whisk to combine. Reduce heat to low and simmer for 2-3 minutes until thickened to a light gravy consistency.
07 -
Stir 3 cups of the cheese mixture into the sauce until melted. Repeat with another 3 cups of cheese, stirring until fully melted. Add the cooked pasta and mix until evenly coated. Adjust seasoning with more salt and pepper if needed.
08 -
Transfer the mac and cheese mixture into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese evenly over the top.
09 -
Bake for 15 minutes until the cheese is melted and bubbly. For a golden crust, broil for an additional 2-3 minutes. Serve warm.
# Notes:
01 -
For a richer texture, try swapping mozzarella for Gruyere or Colby Jack.
02 -
Make ahead by assembling the casserole and refrigerating it for up to 2 days before baking.
03 -
Leftovers can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.