Crispy Creamy Baked Mac & Cheese
Crispy Creamy Baked Mac & Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons garlic powder, divided
- 1 1/2 teaspoons paprika, divided
- 1 teaspoon black pepper, divided
- 12 fluid ounces evaporated milk
- 1 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese, freshly shredded, divided
- 2 cups Monterey Jack cheese, freshly shredded, divided
Instructions
- 1
Preheat your oven to 375°F (190°C). 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 well and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 3
Once the butter is melted, add half of the garlic powder, paprika, and black pepper. Whisk continuously for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the all-purpose flour to the spiced butter and whisk constantly for 2-3 minutes to create a roux. Cook until the roux is a light golden color.
⏱️ 3 min
- 5
Gradually pour in the evaporated milk, whisking continuously to prevent lumps until the mixture is smooth. Then, slowly whisk in the heavy cream.
⏱️ 3 min
- 6
Stir in the remaining half of the garlic powder, paprika, black pepper, and the Dijon mustard. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 7
Reduce the heat to low. Add half of the shredded sharp cheddar cheese and half of the shredded Monterey Jack cheese to the sauce. Whisk continuously until the cheese is fully melted and incorporated, creating a thick, smooth, and stretchy cheese sauce.
⏱️ 4 min
- 8
Add the drained macaroni directly into the cheese sauce. Stir thoroughly until the pasta is completely coated in the creamy cheese sauce.
⏱️ 2 min
- 9
Scoop approximately half of the cheesy macaroni mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 10
Sprinkle a generous layer of the remaining shredded sharp cheddar and Monterey Jack cheeses over the macaroni in the baking dish.
⏱️ 1 min
- 11
Return the reserved macaroni mixture to the baking dish, spreading it evenly to form a second layer.
⏱️ 1 min
- 12
Top the entire dish with a final generous layer of the remaining shredded sharp cheddar and Monterey Jack cheeses.
⏱️ 1 min
- 13
Bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown and crispy. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Crispy Creamy Baked Mac & Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons garlic powder, divided
- 1 1/2 teaspoons paprika, divided
- 1 teaspoon black pepper, divided
- 12 fluid ounces evaporated milk
- 1 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 cups sharp cheddar cheese, freshly shredded, divided
- 2 cups Monterey Jack cheese, freshly shredded, divided
Instructions
- 1
Preheat your oven to 375°F (190°C). 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 well and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 3
Once the butter is melted, add half of the garlic powder, paprika, and black pepper. Whisk continuously for 1 minute until fragrant.
⏱️ 1 min - 4
Add the all-purpose flour to the spiced butter and whisk constantly for 2-3 minutes to create a roux. Cook until the roux is a light golden color.
⏱️ 3 min - 5
Gradually pour in the evaporated milk, whisking continuously to prevent lumps until the mixture is smooth. Then, slowly whisk in the heavy cream.
⏱️ 3 min - 6
Stir in the remaining half of the garlic powder, paprika, black pepper, and the Dijon mustard. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min - 7
Reduce the heat to low. Add half of the shredded sharp cheddar cheese and half of the shredded Monterey Jack cheese to the sauce. Whisk continuously until the cheese is fully melted and incorporated, creating a thick, smooth, and stretchy cheese sauce.
⏱️ 4 min - 8
Add the drained macaroni directly into the cheese sauce. Stir thoroughly until the pasta is completely coated in the creamy cheese sauce.
⏱️ 2 min - 9
Scoop approximately half of the cheesy macaroni mixture into a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 10
Sprinkle a generous layer of the remaining shredded sharp cheddar and Monterey Jack cheeses over the macaroni in the baking dish.
⏱️ 1 min - 11
Return the reserved macaroni mixture to the baking dish, spreading it evenly to form a second layer.
⏱️ 1 min - 12
Top the entire dish with a final generous layer of the remaining shredded sharp cheddar and Monterey Jack cheeses.
⏱️ 1 min - 13
Bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown and crispy. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375