Old School Creamy Baked Mac and Cheese
Old School Creamy Baked Mac and Cheese
Ingredients
For the Roux
- 1/2 cup butter, 1 stick
- 1/4 cup all-purpose flour, about 2 heaping spoonfuls
For the Cheese Sauce Base
- 2 cups heavy cream, as needed, to desired consistency
- 2 cups milk, as needed, to desired consistency
- 1/2 pound Velveeta cheese, cut into 1-inch chunks
- 2 cups Tillamook Italian Blend shredded cheese, Mozzarella and Parmesan blend
- 2 cups Tillamook Triple Cheddar Blend shredded cheese, Sharp, Mild, and White Cheddar blend
- 6 ounces Havarti cheese, slices, broken into pieces
For the Seasoning
- 1 teaspoon garlic powder, to taste
- 1 teaspoon onion powder, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh cracked pepper, to taste
For the Pasta
- 2 pounds cavatappi pasta, or other small pasta like cellentani, two 16-ounce boxes
For Layering and Topping
- 1 1/2 cups Tillamook Medium Cheddar shredded cheese
Instructions
- 1
Make the Roux: In a large pan or Dutch oven, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 3 to 5 minutes until it forms a smooth, soft paste and the raw flour smell has cooked out.
⏱️ 5 min
- 2
Build the Cheese Sauce Base: Gradually add the heavy cream to the roux, whisking constantly to prevent lumps. Once partially incorporated, add the milk and continue whisking until the mixture is smooth and begins to thicken slightly.
⏱️ 5 min
- 3
Incorporate Cheeses (Layered): Add the Velveeta chunks first, whisking continuously until they completely melt and create a creamy base for the sauce. Next, add the Tillamook Italian Blend shredded cheese, stirring until it melts into the sauce. Then, add the Tillamook Triple Cheddar Blend shredded cheese, stirring to combine. Finally, add the broken Havarti cheese pieces, whisking until fully melted. Ensure the sauce does not boil during this process to maintain a smooth, non-gritty texture.
⏱️ 10 min
- 4
Season the Sauce: Season the cheese sauce with garlic powder, onion powder, salt, and fresh cracked pepper to taste. Mix well to distribute the seasonings evenly.
⏱️ 2 min
- 5
Cook the Pasta: In a separate large pot, bring a generous amount of salted water to a rolling boil. Add the two pounds of pasta and cook according to package directions until al dente. Strain the cooked pasta thoroughly.
⏱️ 15 min
- 6
Assemble the Mac and Cheese: Preheat your oven to 375°F (190°C). Pour the strained pasta into a large aluminum baking pan or a large oven-safe casserole dish. Pour the prepared cheese sauce generously over the pasta.
⏱️ 5 min•🌡️ 375
- 7
Initial Mix and Layer: Stir the pasta and cheese sauce together thoroughly, ensuring all the pasta is well coated. Then, sprinkle about half of the Tillamook Medium Cheddar shredded cheese over the top, gently mixing it in with some of the pasta so that some larger cheese pieces remain intact for a desirable 'cheese pull' effect after baking. Sprinkle the remaining Tillamook Medium Cheddar over the very top.
⏱️ 3 min
- 8
Bake: Place the assembled mac and cheese into the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for an extra crispy top, watching carefully to prevent burning.
⏱️ 45 min•🌡️ 375
- 9
Serve: Remove from the oven and let rest for a few minutes before serving hot. Enjoy this rich and creamy mac and cheese!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Old School Creamy Baked Mac and Cheese
Ingredients
For the Roux
- 1/2 cup butter, 1 stick
- 1/4 cup all-purpose flour, about 2 heaping spoonfuls
For the Cheese Sauce Base
- 2 cups heavy cream, as needed, to desired consistency
- 2 cups milk, as needed, to desired consistency
- 1/2 pound Velveeta cheese, cut into 1-inch chunks
- 2 cups Tillamook Italian Blend shredded cheese, Mozzarella and Parmesan blend
- 2 cups Tillamook Triple Cheddar Blend shredded cheese, Sharp, Mild, and White Cheddar blend
- 6 ounces Havarti cheese, slices, broken into pieces
For the Seasoning
- 1 teaspoon garlic powder, to taste
- 1 teaspoon onion powder, to taste
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh cracked pepper, to taste
For the Pasta
- 2 pounds cavatappi pasta, or other small pasta like cellentani, two 16-ounce boxes
For Layering and Topping
- 1 1/2 cups Tillamook Medium Cheddar shredded cheese
Instructions
- 1
Make the Roux: In a large pan or Dutch oven, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for 3 to 5 minutes until it forms a smooth, soft paste and the raw flour smell has cooked out.
⏱️ 5 min - 2
Build the Cheese Sauce Base: Gradually add the heavy cream to the roux, whisking constantly to prevent lumps. Once partially incorporated, add the milk and continue whisking until the mixture is smooth and begins to thicken slightly.
⏱️ 5 min - 3
Incorporate Cheeses (Layered): Add the Velveeta chunks first, whisking continuously until they completely melt and create a creamy base for the sauce. Next, add the Tillamook Italian Blend shredded cheese, stirring until it melts into the sauce. Then, add the Tillamook Triple Cheddar Blend shredded cheese, stirring to combine. Finally, add the broken Havarti cheese pieces, whisking until fully melted. Ensure the sauce does not boil during this process to maintain a smooth, non-gritty texture.
⏱️ 10 min - 4
Season the Sauce: Season the cheese sauce with garlic powder, onion powder, salt, and fresh cracked pepper to taste. Mix well to distribute the seasonings evenly.
⏱️ 2 min - 5
Cook the Pasta: In a separate large pot, bring a generous amount of salted water to a rolling boil. Add the two pounds of pasta and cook according to package directions until al dente. Strain the cooked pasta thoroughly.
⏱️ 15 min - 6
Assemble the Mac and Cheese: Preheat your oven to 375°F (190°C). Pour the strained pasta into a large aluminum baking pan or a large oven-safe casserole dish. Pour the prepared cheese sauce generously over the pasta.
⏱️ 5 min•🌡️ 375 - 7
Initial Mix and Layer: Stir the pasta and cheese sauce together thoroughly, ensuring all the pasta is well coated. Then, sprinkle about half of the Tillamook Medium Cheddar shredded cheese over the top, gently mixing it in with some of the pasta so that some larger cheese pieces remain intact for a desirable 'cheese pull' effect after baking. Sprinkle the remaining Tillamook Medium Cheddar over the very top.
⏱️ 3 min - 8
Bake: Place the assembled mac and cheese into the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for an extra crispy top, watching carefully to prevent burning.
⏱️ 45 min•🌡️ 375 - 9
Serve: Remove from the oven and let rest for a few minutes before serving hot. Enjoy this rich and creamy mac and cheese!
⏱️ 5 min