Creamy Baked Mac and Cheese (Budget-Friendly)

Ingredients

• 1 lb Large elbow macaroni (cook al dente, then shock with cold water)
• 1 lb Sharp cheddar cheese (shred using medium side of grater)
• 1 lb Monterey Jack cheese (shred using medium side of grater)
• 1 tablespoon Unsalted butter (for roux; can substitute bacon fat)
• 1 tablespoon All‑purpose flour (for roux)
• 4 cups Whole milk (adds creaminess to the sauce)
• 1 tablespoon Creole seasoning (Creole kick) (gives the dish a unique flavor)
• to taste pinch Salt (generous pinch, cheese adds some saltiness)
• to taste pinch Black pepper (added after sauce is off the heat)
• light coating spray Non‑stick spray (avocado oil) (greases the casserole dish)

Instructions

1. Cook the pasta

   Bring a large pot of salted water to a boil. Add the large elbow macaroni and cook for 6 minutes until al dente.

   Time: PT6M

   Temperature: 212°F

2. Shock the pasta

   Drain the pasta in a colander and immediately rinse with cold water to stop cooking.

   Time: PT2M

3. Shred the cheeses

   Using the medium side of a box grater, shred 1 lb sharp cheddar and 1 lb Monterey Jack into separate bowls.

   Time: PT5M

4. Make the roux

   In a saucepan over medium heat, melt 1 tbsp butter. Sprinkle 1 tbsp flour over the melted butter and whisk constantly for about 1 minute until the raw flour smell disappears.

   Time: PT2M

   Temperature: Medium heat

5. Create the cheese sauce

   Gradually whisk in 4 cups whole milk, adding a little at a time. Continue whisking until the mixture thickens and just begins to bubble (about 5‑7 minutes). Remove from heat.

   Time: PT6M

   Temperature: Medium heat

6. Season the sauce

   Stir in 1 tbsp Creole seasoning, a generous pinch of salt, and a pinch of black pepper. Mix until fully incorporated.

   Time: PT1M

7. Combine pasta and sauce

   Add the drained pasta to the saucepan with the cheese sauce. Toss gently; the residual heat will melt the shredded cheeses. Let sit for 5 minutes, stirring once halfway through.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

9. Prepare the baking dish

   Lightly spray a 9×13‑inch casserole dish with avocado‑oil non‑stick spray.

   Time: PT1M

10. Assemble the mac and cheese

    Transfer the mac‑and‑cheese mixture into the prepared casserole dish, spreading evenly. Sprinkle the reserved shredded cheese over the top.

    Time: PT5M

11. Bake

    Place the dish in the preheated oven. Bake for 25 minutes, then sprinkle a little extra cheese if desired and continue baking for another 10 minutes, or until the top is golden‑brown and bubbling.

    Time: PT35M

    Temperature: 375°F

12. Rest and serve

    Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly.

    Time: PT5M

Nutrition Facts

Calories

854

Protein

37 g

Carbohydrates

32 g

Fat

40 g

Fiber

1 g

Ingredient Substitutions

• Instead of Large elbow macaroni: cavatappi, penne
• Instead of Sharp cheddar cheese: aged cheddar, colby
• Instead of Monterey Jack cheese: mozzarella, colby jack
• Instead of Unsalted butter: bacon fat, margarine
• Instead of All‑purpose flour: whole wheat flour
• Instead of Whole milk: 2% milk, half‑and‑half, cream
• Instead of Creole seasoning (Creole kick): Cajun seasoning
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Non‑stick spray (avocado oil): butter, cooking spray

Equipment Needed

• Large pot
• Colander
• Box grater
• Whisk
• Saucepan (for cheese sauce)
• Measuring spoons
• 9×13‑inch casserole dish
• Oven
• Avocado‑oil spray bottle (optional)
• Timer (phone or kitchen timer) (optional)

Critical Steps — Do Not Skip

• Cooking the pasta al dente – overcooked pasta becomes mushy after baking.
• Making a smooth roux without lumps.
• Gradually whisking in milk to avoid a grainy sauce.
• Ensuring the cheese fully melts using residual heat before baking.
• Baking until the top is golden‑brown but not burnt.

Chef Tips from the Video

• A mix of sharp cheddar (for flavor) and Monterey Jack (for melt) gives the perfect balance.
• The Creole seasoning adds a subtle Southern kick without overwhelming the cheese.
• Using a light spray of avocado‑oil spray makes cleanup easier and adds a mild buttery flavor.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat.

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

Make-Ahead Tips

• Prepare the cheese sauce up to step 6 and refrigerate; reheat gently before combining with pasta.
• Assemble the dish and keep it covered in the fridge; bake just before serving.