Baked Mac and Cheese Recipe

Baked Mac and Cheese Recipe

from natashaskitchen.com
Main Course
45 min
12 servings
598 kcal / serving

This Baked Mac and Cheese recipe is one of our favorite comfort foods to share with others since it’s a crowd-pleaser and it reheats really well. It's also from my Natasha's Kitchen cookbook! We’ve swapped the traditional dry breadcrumb topping for a cheesy layer that the kids prefer. The cheese crust keeps the pasta moist and gooey.

Ingredients

  • 6 tbspunsalted butter (2/3 stick plus more for greasing)
  • 1 tbspplus 1/2 tsp fine sea salt (divided, plus more to taste)
  • 1 lbelbow macaroni pasta (*preferably a high-quality italian bronze-cut pasta)
  • ½ cupreserved pasta water
  • 1 tbspextra-light olive oil (or other neutral oil)
  • 6 cupsshredded medium cheddar cheese (16 oz)
  • 2 cupsshredded mozzarella cheese (6 oz)
  • ⅓ cupall-purpose flour
  • 3 cupswhole milk
  • 1 cupheavy cream
  • 1 tsppaprika
  • 1 tspmustard powder (or 2 teaspoons dijon mustard)
  • 1 tspgarlic powder
  • ½ tsponion powder
  • ¼ tspfreshly ground black pepper (plus more to taste)

Directions

  1. 1

    Preheat the oven to 350°F. Butter a 3-quart or 9x13-inch casserole dish and set aside.

  2. 2

    Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.

  3. 3

    In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).

  4. 4

    In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.

  5. 5

    While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.

  6. 6

    Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to shish, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.

  7. 7

    Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.

  8. 8

    Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes, until the cheese is melted and bubbly. For an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.