How to make the EASIEST Creamiest and Cheesiest Oven-Baked MAC & CHEESE

Ingredients

• 8 oz Elbow Macaroni (uncooked, about 2 cups)
• 4 Tbsp Unsalted Butter (cut into small pieces)
• 5 Tbsp All-Purpose Flour (for the roux)
• 3 cups Heavy Cream (full‑fat for maximum creaminess)
• 2 cups Whole Milk
• 2 cups Shredded Cheddar Cheese (sharp cheddar, freshly grated)
• 1 cup Shredded Mozzarella Cheese (part‑skim, freshly grated)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Paprika (sweet paprika)
• 1 tsp Cooking Spray (to grease the baking dish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook, stirring occasionally, until al dente (about 8‑10 minutes).

   Time: PT10M

2. Drain and Set Aside

   Drain the cooked macaroni in a colander and set it aside. Do not rinse.

   Time: PT2M

3. Make the Roux

   Return the empty pot to the stove over medium heat. Add the butter and melt completely. Sprinkle in the salt, pepper, paprika, and flour. Whisk continuously for about 2 minutes until the mixture is lightly golden and smells nutty.

   Time: PT4M

4. Add Cream and Milk

   Slowly pour in the heavy cream followed by the milk while whisking constantly. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

   Time: PT5M

5. Incorporate the Cheese

   Reduce the heat to low. Gradually add the shredded cheddar and mozzarella, stirring until each addition is fully melted and the sauce is smooth.

   Time: PT3M

6. Combine Pasta and Sauce

   Turn off the heat. Add the drained macaroni to the cheese sauce and toss until every piece is evenly coated.

   Time: PT2M

7. Preheat the Oven

   While the sauce is finishing, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

8. Assemble in Baking Dish

   Lightly spray the baking dish with cooking spray. Spoon half of the macaroni‑cheese mixture into the dish, sprinkle with a handful of shredded cheese, then add the remaining pasta and top with the rest of the cheese.

   Time: PT5M

9. Bake

   Place the dish in the preheated oven and bake for 15‑18 minutes, until the cheese on top is melted, bubbly, and lightly golden.

   Time: PT18M

   Temperature: 375°F

10. Rest and Serve

    Remove the baked mac and cheese from the oven and let it sit for 5 minutes before serving. This allows the sauce to set slightly.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g