Creamy Baked Mac and Cheese
Creamy Baked Mac and Cheese
Ingredients
For the Macaroni and Cheese
- 1 pound cavatappi pasta, (De Cecco brand recommended)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups half and half
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt, or to taste
- 2 cups medium cheddar cheese, hand-shredded
- 1 cup Monterey Jack cheese, hand-shredded
- 1 cup smoked Gouda cheese, hand-shredded
- 1 cup Gruyère cheese, hand-shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 12 min
- 3
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add any desired seasonings (e.g., a pinch of paprika or garlic powder) to the melted butter to bloom them for about 30 seconds.
⏱️ 3 min
- 4
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be a pale, golden color.
⏱️ 2 min
- 5
In a separate small saucepan, gently warm the half and half over low heat until it's steamy but not boiling. Gradually whisk the warm half and half into the roux, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
⏱️ 7 min
- 6
Remove the sauce from the heat. Stir in the freshly grated nutmeg, black pepper, and kosher salt. Gradually add the hand-shredded medium cheddar, Monterey Jack, smoked Gouda, Gruyère, and 1/2 cup of grated Parmesan cheese, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Add the cooked and drained cavatappi pasta to the cheese sauce. Stir gently until every piece of pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min
- 8
Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle a layer of additional shredded cheese (you can use a mix of any leftover shredded cheeses) over the first layer of mac and cheese.
⏱️ 3 min
- 9
Top with the remaining mac and cheese mixture. Finish by sprinkling the remaining shredded cheese and a generous layer of freshly grated Parmesan cheese over the top.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the top is lightly golden.
⏱️ 25 min•🌡️ 375
- 11
For a golden, crusty top, carefully turn on your broiler. Broil for 1-3 minutes, watching carefully to prevent burning, until the top is beautifully browned and bubbly.
⏱️ 3 min
- 12
Remove from the oven and let rest for a few minutes before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Mac and Cheese
Ingredients
For the Macaroni and Cheese
- 1 pound cavatappi pasta, (De Cecco brand recommended)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups half and half
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt, or to taste
- 2 cups medium cheddar cheese, hand-shredded
- 1 cup Monterey Jack cheese, hand-shredded
- 1 cup smoked Gouda cheese, hand-shredded
- 1 cup Gruyère cheese, hand-shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 12 min - 3
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add any desired seasonings (e.g., a pinch of paprika or garlic powder) to the melted butter to bloom them for about 30 seconds.
⏱️ 3 min - 4
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be a pale, golden color.
⏱️ 2 min - 5
In a separate small saucepan, gently warm the half and half over low heat until it's steamy but not boiling. Gradually whisk the warm half and half into the roux, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
⏱️ 7 min - 6
Remove the sauce from the heat. Stir in the freshly grated nutmeg, black pepper, and kosher salt. Gradually add the hand-shredded medium cheddar, Monterey Jack, smoked Gouda, Gruyère, and 1/2 cup of grated Parmesan cheese, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Add the cooked and drained cavatappi pasta to the cheese sauce. Stir gently until every piece of pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min - 8
Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle a layer of additional shredded cheese (you can use a mix of any leftover shredded cheeses) over the first layer of mac and cheese.
⏱️ 3 min - 9
Top with the remaining mac and cheese mixture. Finish by sprinkling the remaining shredded cheese and a generous layer of freshly grated Parmesan cheese over the top.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the top is lightly golden.
⏱️ 25 min•🌡️ 375 - 11
For a golden, crusty top, carefully turn on your broiler. Broil for 1-3 minutes, watching carefully to prevent burning, until the top is beautifully browned and bubbly.
⏱️ 3 min - 12
Remove from the oven and let rest for a few minutes before serving. Enjoy!
⏱️ 1 min