Homemade Baked Mac & Cheese
Homemade Baked Mac & Cheese
Ingredients
For the Cheese Sauce
- as needed mozzarella cheese, block, for grating
- as needed colby jack cheese, block, for grating
- as needed sharp cheddar cheese, block, for grating
- as needed butter
- as needed roasted garlic paste, from a 4 oz (113 g) tube
- as needed salt
- as needed black pepper
- as needed smoked paprika
- as needed all-purpose flour
- as needed heavy cream
- as needed Carnation milk, optional, can be used instead of or in addition to heavy cream
- as needed Dijon mustard, from a squeeze bottle
For the Pasta
- as needed water, for boiling pasta
- as needed chicken bouillon, powder
- as needed cellentani pasta, or similar elbow macaroni
For Layering and Topping
- as needed shredded colby jack cheese
- as needed shredded sharp cheddar cheese
- as needed shredded mozzarella cheese
- as needed smoked gouda cheese, block, for grating
- as needed dried parsley, for garnish
Instructions
- 1
Preheat your oven to 330°F (165°C). Grate the blocks of mozzarella, Colby Jack, and sharp cheddar cheese. Set aside. Grate the smoked Gouda cheese separately for the final topping.
⏱️ 5 min•🌡️ 330
- 2
In a large pot, melt some butter over medium heat.
⏱️ 2 min - 3
Squeeze in some roasted garlic paste. Add a little bit of salt, black pepper, and smoked paprika. Stir well to 'wake up' the seasonings.
⏱️ 2 min
- 4
Add some all-purpose flour to the pot and immediately whisk vigorously to prevent any lumps from forming, creating a roux.
⏱️ 2 min
- 5
Gradually add heavy cream (or Carnation milk, or a combination of both) to the roux, little by little, while continuously whisking until the mixture thickens to your desired consistency for the cheese sauce base.
⏱️ 5 min
- 6
In a separate large pot, bring water to a rolling boil. Add some chicken bouillon powder and a little bit of salt to the water, stirring until dissolved. Add the cellentani pasta and cook until al dente according to package directions.
⏱️ 10 min
- 7
Once the pasta is cooked, drain it and set aside. Return to the pot with the cheese sauce base. Add the grated block cheeses (Colby Jack, sharp cheddar, and mozzarella) little by little, stirring constantly until each addition is fully melted and incorporated into the sauce before adding more.
⏱️ 5 min
- 8
Once the cheese sauce has reached a thick, creamy consistency, add the al dente noodles to the pot. Mix the noodles thoroughly with the cheese sauce until evenly coated.
⏱️ 3 min
- 9
Add more shredded cheeses (Colby Jack, sharp cheddar, and mozzarella) to the mac and cheese mixture, again adding 'little by little' and mixing well. Squeeze in some Dijon mustard and mix it into the mac and cheese.
⏱️ 3 min
- 10
Pour half of the prepared mac and cheese mixture into a glass baking dish. Do not grease the dish, as the cheese will prevent sticking. Season this layer with a little bit of salt, black pepper, and smoked paprika. Evenly spread a layer of shredded Colby Jack, sharp cheddar, and mozzarella cheeses on top. Sprinkle with a little bit more smoked paprika.
⏱️ 3 min
- 11
Add the remaining mac and cheese mixture on top of the first cheese layer. Repeat the cheese topping, covering the mac and cheese with shredded Colby Jack, sharp cheddar, and mozzarella cheeses until no noodles are visible. Grate the reserved smoked Gouda cheese over the very top for the final cheese layer.
⏱️ 3 min
- 12
Cover the baking dish with aluminum foil and place it into the preheated oven. Bake for about 20 minutes.
⏱️ 20 min•🌡️ 330
- 13
Remove the foil from the baking dish. Place the uncovered dish back into the oven and broil for about 2 to 3 minutes, or until the cheese on top is bubbly and slightly browned. Keep a close eye on it to prevent burning.
⏱️ 3 min
- 14
Carefully remove the mac and cheese from the oven. Garnish with a sprinkle of dried parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Baked Mac & Cheese
For the Cheese Sauce
- as needed mozzarella cheese, block, for grating
- as needed colby jack cheese, block, for grating
- as needed sharp cheddar cheese, block, for grating
- as needed butter
- as needed roasted garlic paste, from a 4 oz (113 g) tube
- as needed salt
- as needed black pepper
- as needed smoked paprika
- as needed all-purpose flour
- as needed heavy cream
- as needed Carnation milk, optional, can be used instead of or in addition to heavy cream
- as needed Dijon mustard, from a squeeze bottle
For the Pasta
- as needed water, for boiling pasta
- as needed chicken bouillon, powder
- as needed cellentani pasta, or similar elbow macaroni
For Layering and Topping
- as needed shredded colby jack cheese
- as needed shredded sharp cheddar cheese
- as needed shredded mozzarella cheese
- as needed smoked gouda cheese, block, for grating
- as needed dried parsley, for garnish
Instructions
- 1
Preheat your oven to 330°F (165°C). Grate the blocks of mozzarella, Colby Jack, and sharp cheddar cheese. Set aside. Grate the smoked Gouda cheese separately for the final topping.
⏱️ 5 min•🌡️ 330 - 2
In a large pot, melt some butter over medium heat.
⏱️ 2 min - 3
Squeeze in some roasted garlic paste. Add a little bit of salt, black pepper, and smoked paprika. Stir well to 'wake up' the seasonings.
⏱️ 2 min - 4
Add some all-purpose flour to the pot and immediately whisk vigorously to prevent any lumps from forming, creating a roux.
⏱️ 2 min - 5
Gradually add heavy cream (or Carnation milk, or a combination of both) to the roux, little by little, while continuously whisking until the mixture thickens to your desired consistency for the cheese sauce base.
⏱️ 5 min - 6
In a separate large pot, bring water to a rolling boil. Add some chicken bouillon powder and a little bit of salt to the water, stirring until dissolved. Add the cellentani pasta and cook until al dente according to package directions.
⏱️ 10 min - 7
Once the pasta is cooked, drain it and set aside. Return to the pot with the cheese sauce base. Add the grated block cheeses (Colby Jack, sharp cheddar, and mozzarella) little by little, stirring constantly until each addition is fully melted and incorporated into the sauce before adding more.
⏱️ 5 min - 8
Once the cheese sauce has reached a thick, creamy consistency, add the al dente noodles to the pot. Mix the noodles thoroughly with the cheese sauce until evenly coated.
⏱️ 3 min - 9
Add more shredded cheeses (Colby Jack, sharp cheddar, and mozzarella) to the mac and cheese mixture, again adding 'little by little' and mixing well. Squeeze in some Dijon mustard and mix it into the mac and cheese.
⏱️ 3 min - 10
Pour half of the prepared mac and cheese mixture into a glass baking dish. Do not grease the dish, as the cheese will prevent sticking. Season this layer with a little bit of salt, black pepper, and smoked paprika. Evenly spread a layer of shredded Colby Jack, sharp cheddar, and mozzarella cheeses on top. Sprinkle with a little bit more smoked paprika.
⏱️ 3 min - 11
Add the remaining mac and cheese mixture on top of the first cheese layer. Repeat the cheese topping, covering the mac and cheese with shredded Colby Jack, sharp cheddar, and mozzarella cheeses until no noodles are visible. Grate the reserved smoked Gouda cheese over the very top for the final cheese layer.
⏱️ 3 min - 12
Cover the baking dish with aluminum foil and place it into the preheated oven. Bake for about 20 minutes.
⏱️ 20 min•🌡️ 330 - 13
Remove the foil from the baking dish. Place the uncovered dish back into the oven and broil for about 2 to 3 minutes, or until the cheese on top is bubbly and slightly browned. Keep a close eye on it to prevent burning.
⏱️ 3 min - 14
Carefully remove the mac and cheese from the oven. Garnish with a sprinkle of dried parsley before serving hot.
⏱️ 2 min