Baked Mac and Cheese

Ingredients

For the Pasta:

• 1 pound (16 oz) elbow macaroni (or cavatappi, cellentani)
• 2 tablespoons unsalted butter (for tossing the cooked pasta)
• Kosher salt (for boiling the pasta water)

For the Rich Cheese Sauce (Mornay Sauce):

• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 3 cups whole milk, warmed
• 2 cups heavy cream, warmed
• 1 teaspoon Dijon mustard (acts as a flavor enhancer, not detectable as mustard)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon ground black pepper
• 1 ½ teaspoons kosher salt (adjust to taste)
• Pinch of ground nutmeg (optional, adds subtle depth)

For the Cheese Blend:

• 3 cups freshly shredded sharp cheddar cheese (divided: 2 cups for the sauce, 1 cup for the topping)
• 2 cups freshly shredded Gruyère or Colby-Jack cheese (divided: 1 ½ cups for the sauce, ½ cup for the topping)
• 1 cup freshly shredded Velveeta or mild American cheese (optional, for unmatched gooey creaminess)

Instructions

Step 1: Cook the Pasta Al Dente

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the 1 pound of elbow macaroni and cook 2 minutes shy of the package instructions (usually about 6 to 7 minutes). The pasta will continue to cook and absorb liquids while baking in the oven; stopping early prevents mushy noodles.
3. Drain the pasta thoroughly, return it to the pot, and toss immediately with 2 tablespoons of unsalted butter to prevent sticking. Set aside.

Step 2: Preheat and Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Generously grease a 9×13-inch baking dish (or a deep 3-quart casserole dish) with butter or non-stick cooking spray.

Step 3: Make the Roux

1. In a large, heavy-bottomed Dutch oven or saucepan, melt the ½ cup (1 stick) of unsalted butter over medium-low heat.
2. Whisk in the ½ cup of all-purpose flour continuously for about 1 to 2 minutes. Cook until the raw flour smell dissipates and the mixture turns a very pale golden color. Do not let it brown.

Step 4: Build the Creamy Sauce

1. Slowly pour in the warmed whole milk and warmed heavy cream in a thin stream while whisking vigorously to prevent any lumps from forming.
2. Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a wooden spoon (about 6 to 8 minutes).
3. Whisk in the 1 teaspoon Dijon mustard , 1 teaspoon garlic powder , 1 teaspoon smoked paprika , ½ teaspoon black pepper , 1 ½ teaspoons kosher salt , and the optional pinch of nutmeg.

Step 5: Melt the Cheeses

1. Reduce the heat to low.
2. Gradually add 2 cups of sharp cheddar , 1 ½ cups of Gruyère/Colby-Jack , and the 1 cup of Velveeta (if using) a handful at a time, stirring constantly until completely melted and smooth.
3. Taste the cheese sauce and adjust salt or pepper if needed.

Step 6: Combine Pasta and Sauce

1. Pour the cooked, buttered macaroni directly into the pot with the warm cheese sauce.
2. Gently fold everything together using a rubber spatula until every single piece of pasta is thoroughly coated in the luxurious cheese mixture.

Step 7: Assemble and Bake

1. Pour half of the mac and cheese mixture into your prepared 9×13-inch baking dish.
2. Sprinkle a handful of your reserved shredded cheese blend across the middle layer.
3. Pour the remaining mac and cheese into the dish and smooth the top.
4. Top the entire casserole evenly with the remaining shredded cheddar and Gruyère cheese (about 1 ½ cups total) to create a gorgeous cheesy crust. Sprinkle a light pinch of smoked paprika over the top for color.
5. Bake uncovered at 375°F (190°C) for 30 to 35 minutes , or until the sauce is actively bubbling around the edges and the top is golden-brown and slightly crisp. If you prefer a darker, bubblier crust, you can turn on the broiler for the final 2 minutes—watch it closely so it doesn’t burn!

Step 8: Rest and Serve

1. Remove the baking dish from the oven.
2. Crucial Step: Let the baked mac and cheese rest uncovered for 15 to 20 minutes before serving. This allows the internal sauce to thicken slightly and set, ensuring clean scoops rather than a runny mess on the plate.

Nutrition

Calories: 540 kcal · Protein: 21g · Fat: 32g Saturated Fat: 19g · Carbohydrates: 42g Dietary · Saturated Fat: 19g Cholesterol: 95mg · Fiber: 2g · Sugar: 5g · Sodium: 680mg