Creamy Baked Mac and Cheese
Creamy Baked Mac and Cheese
Ingredients
For the Macaroni and Cheese
- 2 cups elbow macaroni
- 1/4 cup unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Topping
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the smoked paprika.
⏱️ 3 min
- 3
Sprinkle the all-purpose flour over the butter mixture. Whisk continuously for 1-2 minutes to create a smooth roux, cooking out the raw flour taste.
⏱️ 2 min
- 4
Gradually whisk in the whole milk, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in the cream cheese, Dijon mustard, kosher salt, and black pepper until the cream cheese is fully melted and incorporated.
⏱️ 2 min
- 6
Add the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese has melted into a rich, smooth, and creamy sauce.
⏱️ 4 min
- 7
Add the drained cooked macaroni to the cheese sauce. Stir gently until every piece of macaroni is evenly coated in the creamy, cheesy goodness.
⏱️ 3 min
- 8
Transfer the mac and cheese mixture into a 9x13 inch baking dish or an oval-shaped baking dish. Evenly sprinkle the remaining 1/2 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the top layer of cheese is golden brown, bubbly, and slightly crispy. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
- 10
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Mac and Cheese
Ingredients
For the Macaroni and Cheese
- 2 cups elbow macaroni
- 1/4 cup unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For the Topping
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the smoked paprika.
⏱️ 3 min - 3
Sprinkle the all-purpose flour over the butter mixture. Whisk continuously for 1-2 minutes to create a smooth roux, cooking out the raw flour taste.
⏱️ 2 min - 4
Gradually whisk in the whole milk, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in the cream cheese, Dijon mustard, kosher salt, and black pepper until the cream cheese is fully melted and incorporated.
⏱️ 2 min - 6
Add the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese has melted into a rich, smooth, and creamy sauce.
⏱️ 4 min - 7
Add the drained cooked macaroni to the cheese sauce. Stir gently until every piece of macaroni is evenly coated in the creamy, cheesy goodness.
⏱️ 3 min - 8
Transfer the mac and cheese mixture into a 9x13 inch baking dish or an oval-shaped baking dish. Evenly sprinkle the remaining 1/2 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the top layer of cheese is golden brown, bubbly, and slightly crispy. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375 - 10
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min