The Best Baked Macaroni & Cheese
The Best Baked Macaroni & Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni, or cavatappi noodles
- kosher salt, for pasta water, as needed
For the Rich Cheese Sauce
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups evaporated milk
- 1 cup heavy whipping cream
- 1/4 cup reserved pasta water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1 cup sharp cheddar cheese, hand-grated
- 1/2 cup Gruyere cheese, hand-grated
- 1/2 cup Monterey Jack cheese, hand-grated
For Layering and Topping
- 1 1/2 cups mild cheddar cheese, pre-shredded
- 1/4 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni, reserving 1/2 cup of the pasta water.
⏱️ 15 min•🌡️ 375
- 2
In a separate large saucepan or Dutch oven, melt the salted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for exactly 1 minute to create a roux. Do not undercook or overcook; keep whisking to prevent lumps.
⏱️ 5 min
- 3
Gradually pour the evaporated milk into the roux, whisking constantly until smooth and fully combined. Next, add the heavy whipping cream and whisk thoroughly until fully incorporated and any remaining lumps are removed. The sauce should begin to thicken to a nice consistency.
⏱️ 5 min
- 4
Remove the saucepan from the heat. Add 1/4 cup of the reserved pasta water to the sauce, whisking to thin it out slightly. Season generously with kosher salt, black pepper, paprika, and mustard powder. Whisk again until all seasonings are well distributed.
⏱️ 3 min
- 5
Slowly add the hand-grated sharp cheddar, Gruyere, and Monterey Jack cheeses to the seasoned sauce in batches, whisking after each addition until melted and smooth. This gradual addition helps prevent the cheese from clumping and ensures a silky sauce.
⏱️ 5 min
- 6
Once the cheese sauce is complete, add the cooked elbow macaroni to the pot. Mix thoroughly until every piece of macaroni is coated in the thick, creamy cheese sauce.
⏱️ 3 min
- 7
Transfer half of the macaroni and cheese mixture into a 9x13 inch baking dish, spreading it evenly. Sprinkle a generous layer of the remaining hand-grated cheeses (if any, or use a small portion of the pre-shredded mild cheddar) over the first layer of macaroni. Add the remaining macaroni and cheese mixture on top, spreading it out to form the second layer.
⏱️ 5 min
- 8
Cover the top layer of macaroni and cheese with a final, generous layer of pre-shredded mild cheddar cheese. Sprinkle a final touch of paprika over the top cheese layer for color and flavor. Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly, with a perfectly melted, slightly crispy cheese topping.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
The Best Baked Macaroni & Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni, or cavatappi noodles
- kosher salt, for pasta water, as needed
For the Rich Cheese Sauce
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups evaporated milk
- 1 cup heavy whipping cream
- 1/4 cup reserved pasta water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1 cup sharp cheddar cheese, hand-grated
- 1/2 cup Gruyere cheese, hand-grated
- 1/2 cup Monterey Jack cheese, hand-grated
For Layering and Topping
- 1 1/2 cups mild cheddar cheese, pre-shredded
- 1/4 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni, reserving 1/2 cup of the pasta water.
⏱️ 15 min•🌡️ 375 - 2
In a separate large saucepan or Dutch oven, melt the salted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for exactly 1 minute to create a roux. Do not undercook or overcook; keep whisking to prevent lumps.
⏱️ 5 min - 3
Gradually pour the evaporated milk into the roux, whisking constantly until smooth and fully combined. Next, add the heavy whipping cream and whisk thoroughly until fully incorporated and any remaining lumps are removed. The sauce should begin to thicken to a nice consistency.
⏱️ 5 min - 4
Remove the saucepan from the heat. Add 1/4 cup of the reserved pasta water to the sauce, whisking to thin it out slightly. Season generously with kosher salt, black pepper, paprika, and mustard powder. Whisk again until all seasonings are well distributed.
⏱️ 3 min - 5
Slowly add the hand-grated sharp cheddar, Gruyere, and Monterey Jack cheeses to the seasoned sauce in batches, whisking after each addition until melted and smooth. This gradual addition helps prevent the cheese from clumping and ensures a silky sauce.
⏱️ 5 min - 6
Once the cheese sauce is complete, add the cooked elbow macaroni to the pot. Mix thoroughly until every piece of macaroni is coated in the thick, creamy cheese sauce.
⏱️ 3 min - 7
Transfer half of the macaroni and cheese mixture into a 9x13 inch baking dish, spreading it evenly. Sprinkle a generous layer of the remaining hand-grated cheeses (if any, or use a small portion of the pre-shredded mild cheddar) over the first layer of macaroni. Add the remaining macaroni and cheese mixture on top, spreading it out to form the second layer.
⏱️ 5 min - 8
Cover the top layer of macaroni and cheese with a final, generous layer of pre-shredded mild cheddar cheese. Sprinkle a final touch of paprika over the top cheese layer for color and flavor. Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly, with a perfectly melted, slightly crispy cheese topping.
⏱️ 30 min•🌡️ 375