Super Easy!!! Creamy Baked Mac N Cheese Recipe

Ingredients

• 1 box Elbow Macaroni (about 16 oz (450 g), uncooked)
• 1 tablespoon Salt (for boiling water and seasoning)
• 4 tablespoons Unsalted Butter (melted)
• 2 teaspoons All-Purpose Flour (for roux)
• 3 cups Whole Milk (or 2% milk)
• 5 ounces Evaporated Milk (canned, for extra creaminess)
• 1 cup White Cheddar Cheese (shredded)
• 1.5 cups Medium Cheddar Cheese (shredded)
• 1 tablespoon Onion Powder (ground)
• 0.5 tablespoon Garlic Powder (ground)
• 1 teaspoon White Pepper (ground)
• 1 teaspoon Smoked Paprika (ground)
• 1 teaspoon Salt (adjust to taste)
• 0.5 cup Shredded Cheese for Topping (optional, any cheese)

Instructions

1. Cook the Pasta

   Fill a large pot with water, add a tablespoon of salt, bring to a vigorous boil, then add the elbow macaroni and cook according to package directions until al dente.

   Time: PT12M

   Temperature: 212°F

2. Make the Roux

   Drain the cooked pasta and set aside. Return the pot to medium heat, melt 4 tablespoons of butter, then whisk in 2 teaspoons of all‑purpose flour.

   Time: PT2M

   Temperature: medium heat

3. Create the Cheese Sauce

   Gradually whisk in 3 cups of whole milk and 5 oz evaporated milk. Let the mixture simmer for about 1½ minutes until it begins to thicken.

   Time: PT2M

   Temperature: medium heat

4. Melt the Cheeses

   Stir in 1 cup shredded white cheddar followed by 1½ cups shredded medium cheddar, mixing until all cheese is fully melted and the sauce is glossy.

   Time: PT3M

   Temperature: medium heat

5. Season the Sauce

   Reduce heat to medium‑low and whisk in 1 tablespoon onion powder, ½ tablespoon garlic powder, 1 teaspoon white pepper, 1 teaspoon smoked paprika, and 1 teaspoon salt.

   Time: PT1M

   Temperature: medium low

6. Combine Pasta and Sauce

   Add the drained macaroni back into the pot, stirring to coat evenly with the cheese sauce.

   Time: PT2M

7. Transfer to Baking Dish

   Pour the macaroni and cheese into a greased 9x13‑inch baking dish, spreading evenly.

   Time: PT2M

8. Add Topping and Bake

   Sprinkle the optional ½ cup shredded cheese over the top, then place the dish in a pre‑heated oven at 325°F for 25‑30 minutes, until the surface is golden and the sauce is bubbling.

   Time: PT27M

   Temperature: 325°F

9. Rest and Serve

   Remove the casserole from the oven, let it rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Elbow Macaroni: Shell pasta, Cavatappi, Penne
• Instead of Salt: Kosher salt, Sea salt
• Instead of Unsalted Butter: Margarine, Vegetable oil (will affect flavor)
• Instead of All-Purpose Flour: Whole wheat flour (will change texture)
• Instead of Whole Milk: Half-and-half, Cream (richer)
• Instead of Evaporated Milk: Heavy cream (use 4 oz)
• Instead of White Cheddar Cheese: Monterey Jack
• Instead of Medium Cheddar Cheese: Sharp cheddar
• Instead of Onion Powder: Fresh minced onion (¼ cup)
• Instead of Garlic Powder: Fresh minced garlic (1 tsp)
• Instead of White Pepper: Black pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Sea salt
• Instead of Shredded Cheese for Topping: Parmesan, Extra cheddar

Equipment Needed

• Large Pot
• Colander
• Measuring Cups
• Measuring Spoons
• Whisk or Wooden Spoon
• Baking Dish (9x13 inch)
• Oven
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Cooking the pasta al dente prevents mushy texture after baking.
• Cooking the flour for the roux only 20‑30 seconds avoids a raw flour taste.
• Achieving a smooth, lump‑free cheese sauce is essential for creaminess.
• Baking until the top is golden and the sauce is bubbling ensures proper set and flavor.

Chef Tips from the Video

• Use a blend of white and medium cheddar for a balanced flavor and smooth melt.
• For extra richness, substitute half of the milk with heavy cream.
• Stir the sauce constantly while it simmers to prevent a skin from forming.
• Let the baked mac and cheese rest before cutting to allow the sauce to set.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 5, let it cool, then refrigerate for up to 24 hours before assembling.
• Assemble the casserole, cover tightly, and refrigerate; bake directly from the fridge, adding 5‑7 extra minutes.

Frequently Asked Questions