Creamy Baked Mac and Cheese
Creamy Baked Mac and Cheese
Ingredients
- 750 g elbows pasta
- 50 g salted butter
- 3 tablespoons plain flour
- 250 g American cheese slices, cut into small cubes
- 500 g mozzarella, grated
- 500 g Colby Jack, grated
- 375 ml evaporated milk
- 600 ml thickened cream
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- as needed grated cheese, for topping (optional)
Instructions
- 1
Preheat your oven to 180 °C (350 °F).
⏱️ 5 min•🌡️ 180
- 2
Cook the 750 g elbows pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
In a small bowl, combine the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 2 min
- 4
In a large saucepan or Dutch oven, melt the 50 g salted butter over medium heat.
⏱️ 2 min
- 5
Whisk in the 3 tablespoons plain flour and half of the mixed seasoning from step 3. Cook, whisking constantly, for 1-2 minutes to create a roux.
⏱️ 2 min
- 6
Gradually pour in the 375 ml evaporated milk, whisking continuously until the mixture is smooth and free of lumps.
⏱️ 3 min
- 7
Stir in the 600 ml thickened cream and 1 tablespoon Dijon mustard. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 8
Reduce the heat to low. Gradually add the cheeses: the 250 g American cheese slices (cubed), 500 g grated mozzarella, and 500 g grated Colby Jack, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 7 min
- 9
Add the cooked and drained pasta to the cheese sauce. Fold gently until the pasta is evenly coated.
⏱️ 2 min
- 10
Transfer the mac and cheese mixture to a baking dish.
⏱️ 1 min
- 11
If desired, sprinkle extra grated cheese over the top of the mac and cheese.
⏱️ 1 min
- 12
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mac and cheese is bubbling around the edges.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Mac and Cheese
- 750 g elbows pasta
- 50 g salted butter
- 3 tablespoons plain flour
- 250 g American cheese slices, cut into small cubes
- 500 g mozzarella, grated
- 500 g Colby Jack, grated
- 375 ml evaporated milk
- 600 ml thickened cream
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- as needed grated cheese, for topping (optional)
Instructions
- 1
Preheat your oven to 180 °C (350 °F).
⏱️ 5 min•🌡️ 180 - 2
Cook the 750 g elbows pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
In a small bowl, combine the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 2 min - 4
In a large saucepan or Dutch oven, melt the 50 g salted butter over medium heat.
⏱️ 2 min - 5
Whisk in the 3 tablespoons plain flour and half of the mixed seasoning from step 3. Cook, whisking constantly, for 1-2 minutes to create a roux.
⏱️ 2 min - 6
Gradually pour in the 375 ml evaporated milk, whisking continuously until the mixture is smooth and free of lumps.
⏱️ 3 min - 7
Stir in the 600 ml thickened cream and 1 tablespoon Dijon mustard. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 8
Reduce the heat to low. Gradually add the cheeses: the 250 g American cheese slices (cubed), 500 g grated mozzarella, and 500 g grated Colby Jack, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy. Remove from heat.
⏱️ 7 min - 9
Add the cooked and drained pasta to the cheese sauce. Fold gently until the pasta is evenly coated.
⏱️ 2 min - 10
Transfer the mac and cheese mixture to a baking dish.
⏱️ 1 min - 11
If desired, sprinkle extra grated cheese over the top of the mac and cheese.
⏱️ 1 min - 12
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mac and cheese is bubbling around the edges.
⏱️ 25 min•🌡️ 180