Cheesy Baked Mac & Cheese – A Crowd Favorite from My Cookbook

Ingredients

• 1 pound Elbow Macaroni (uncooked, classic shape)
• to taste Salt (for pasta water and seasoning)
• 1 tablespoon Olive Oil (drizzled over drained pasta to prevent sticking)
• 6 tablespoons Unsalted Butter (divided: 2 tbsp for greasing dish, 4 tbsp for sauce)
• 1/3 cup All-Purpose Flour (for roux, whisk until lightly golden)
• 3 cups Whole Milk (can substitute 2% milk)
• 1 cup Heavy Whipping Cream (adds richness and silkiness)
• 6 cups Medium Cheddar Cheese (shredded, preferably sharp for flavor)
• 2 cups Mozzarella Cheese (shredded, low‑moisture for melt)
• 1 teaspoon Paprika (adds subtle smoky flavor)
• 1/2 teaspoon Mustard Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper (freshly cracked)

Instructions

1. Butter the Casserole Dish

   Generously butter the bottom and sides of a 9x13‑inch casserole dish using about 2 tablespoons of softened butter.

   Time: PT2M

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add 1 pound of elbow macaroni, and cook until al dente according to package directions, stirring at the start to prevent sticking.

   Time: PT12M

3. Drain and Oil the Pasta

   Drain the pasta in a colander, drizzle with 1 tablespoon of olive oil, and toss to coat so the noodles don’t clump together.

   Time: PT2M

4. Make the Roux

   Return the pot to medium heat, melt 4 tablespoons of butter, then whisk in 1/3 cup flour. Cook, whisking constantly, until the flour turns lightly golden (about 2 minutes).

   Time: PT2M

5. Add Milk and Cream

   Slowly stream in 3 cups of whole milk while whisking, then add 1 cup of heavy whipping cream. Continue whisking until smooth.

   Time: PT3M

6. Incorporate Reserved Pasta Water

   Stir in the reserved ½ cup of pasta water, then continue whisking until the mixture is creamy, smooth, and just starts to boil.

   Time: PT2M

7. Season the Sauce

   Add 1 tsp paprika, ½ tsp mustard powder, ½ tsp garlic powder, ½ tsp onion powder, salt, and freshly cracked black pepper to taste.

   Time: PT1M

8. Thicken the Sauce

   Reduce heat to a gentle simmer and whisk for 2‑3 minutes until the sauce reaches a light gravy consistency.

   Time: PT3M

9. Melt the Cheese

   Stir in 3 cups of shredded cheddar and mozzarella, allowing them to melt completely. Then add another 3 cups, stirring until fully incorporated. Reserve the final 2 cups for the topping.

   Time: PT5M

10. Combine Pasta and Sauce

    Add the coated pasta back into the pot and toss until every noodle is evenly coated with the cheese sauce. Taste and adjust salt/pepper if needed.

    Time: PT2M

11. Transfer to Casserole Dish

    Pour the mac and cheese into the buttered casserole dish, spreading evenly. Sprinkle the reserved 2 cups of shredded cheese over the top to form a crust.

    Time: PT2M

12. Bake

    Place the dish in a pre‑heated oven and bake at 350°F for 15 minutes, or until the cheese on top is melted and bubbly.

    Time: PT15M

    Temperature: 350°F

13. Optional Broil for Extra Color

    Turn the oven to broil and cook for 2‑3 minutes, watching closely to prevent burning.

    Time: PT3M

    Temperature: broil

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

55g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Elbow Macaroni: corkscrew shells, penne, farfalle
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, almond milk (for dairy‑free version)
• Instead of Heavy Whipping Cream: half‑and‑half, evaporated milk
• Instead of Medium Cheddar Cheese: colby cheese, aged gouda
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Paprika: smoked paprika
• Instead of Mustard Powder: dry mustard
• Instead of Garlic Powder: fresh minced garlic (use less)
• Instead of Onion Powder: finely minced onion (sautéed)
• Instead of Black Pepper: white pepper

Equipment Needed

• 9x13‑Inch Casserole Dish
• Large Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Reserve half a cup of pasta cooking water before draining.
• Create a proper roux by whisking butter and flour until lightly golden.
• Gradually add milk and cream to avoid lumps.
• Add cheese in two batches for a smooth sauce.
• Do not over‑bake; watch for bubbling and golden topping.

Chef Tips from the Video

• Use a mix of sharp cheddar and low‑moisture mozzarella for the best melt and flavor.
• For an extra crunchy topping, mix the final cheese layer with a handful of panko breadcrumbs.
• Let the casserole rest 10 minutes after baking; this helps the sauce set and makes serving easier.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and store for up to 3 days.

Freezer: Wrap the baked casserole in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the point of adding the topping, cover, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes to the bake time.
• The fully baked dish freezes well; wrap tightly and reheat at 350°F until heated through.

Frequently Asked Questions