Description
Indulgent baked mac and cheese with a rich cheese sauce and golden crust, perfect for family meals or cozy sides.
Ingredients
Scale
- 6 Tbsp unsalted butter (2/3 stick plus extra for greasing)
- 1 Tbsp plus 1/2 tsp fine sea salt, divided, plus more to taste
- 1 lb 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 tsp paprika
- 1 tsp mustard powder or 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper, plus more to taste
Instructions
- Preheat oven to 350°F and butter a 9×13-inch casserole dish.
- Boil pasta with 1 Tbsp salt until al dente; reserve 1/2 cup cooking water, drain, and toss with oil.
- Combine cheddar and mozzarella in a mixing bowl and set aside.
- Melt butter in a large pot, whisk in flour, cook 2 minutes until golden.
- Slowly whisk in milk, cream, and reserved pasta water until sauce is smooth and bubbling.
- Stir in paprika, mustard, garlic and onion powders, remaining salt, and pepper; simmer until thickened.
- Melt 3 cups cheese into sauce, then another 3 cups; stir in pasta and season as needed.
- Transfer to casserole dish, top with remaining cheese, bake 15 minutes until bubbly; broil 2–3 minutes for golden top.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 12 servings (1 cup each)
- Calories: 598 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 113 mg
