This baked mac and cheese is rich, creamy, and comforting — perfect for cozy dinners or gatherings. Tender macaroni is coated in a silky cheese sauce made with cheddar and mozzarella, then baked until bubbly and golden on top, giving a warm, homey feel with minimal effort.
Ingredients
- 1 lb dry elbow macaroni
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cups shredded cheddar cheese (divided)
- 2 cups shredded mozzarella cheese (divided)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon smoked paprika (optional)
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 25 minutes (bake) + stove-top sauce time
- Total Time: ~45 minutes
- Servings: 8 servings
- Cuisine: American / Comfort Food
- Course: Main dish or Side dish
Rewritten Recipe (ingredients + instructions)
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1–2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Continue stirring as the mixture simmers and thickens (about 5 minutes).
- Stir in salt, pepper, garlic powder, and smoked paprika (if using). Remove from heat.
- Add 3 cups of cheddar and 1 cup of mozzarella to the sauce, stirring until fully melted and smooth.
- Mix the cooked macaroni into the cheese sauce, ensuring each piece is coated.
- Transfer half the macaroni-and-cheese mixture into the prepared baking dish. Sprinkle half the remaining cheddar and mozzarella over it. Layer the rest of the macaroni-cheese mixture on top, then finish with the remaining cheese to form a cheesy top layer.
- Bake uncovered for 20–25 minutes, until the top is bubbly and turns golden.
- Let rest for about 5 minutes before serving so the sauce sets slightly for creamy texture.
Tips & Variations
- For extra richness, use a sharper cheddar or a mix of cheeses for deeper flavor.
- Optional spices like paprika or garlic powder add subtle warmth — feel free to skip them for a simpler taste.
- If you want a crispier top, you can broil for 1–2 minutes at the end (watch carefully to avoid burning).
- To make it more filling, add cooked veggies (like broccoli) or cooked chicken before baking.
- Leftovers reheat well — add a splash of milk if you reheat to keep the sauce creamy.
Approximate Nutrition (per serving, assuming 8 servings)
- Calories: ~ 650 kcal
- Protein: moderate to good (from cheese and milk)
- Fat: high (from butter, cream, cheese)
- Carbohydrates: moderate (from pasta and milk)
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1–2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Continue stirring as the mixture simmers and thickens (about 5 minutes).
- Stir in salt, pepper, garlic powder, and smoked paprika (if using). Remove from heat.
- Add 3 cups of cheddar and 1 cup of mozzarella to the sauce, stirring until fully melted and smooth.
- Mix the cooked macaroni into the cheese sauce, ensuring each piece is coated.
- Transfer half the macaroni-and-cheese mixture into the prepared baking dish. Sprinkle half the remaining cheddar and mozzarella over it. Layer the rest of the macaroni-cheese mixture on top, then finish with the remaining cheese to form a cheesy top layer.
- Bake uncovered for 20–25 minutes, until the top is bubbly and turns golden.
- Let rest for about 5 minutes before serving so the sauce sets slightly for creamy texture.
Notes
- Protein: moderate to good (from cheese and milk)
- Fat: high (from butter, cream, cheese)
- Carbohydrates: moderate (from pasta and milk)
FAQs
- Can I use different pasta shapes?
Yes — though elbow macaroni is classic, any short, sturdy pasta will work. - Can I swap cheeses?
You can — just use cheeses that melt well. Cheddar + mozzarella works nicely, but you can experiment with other melting cheeses. - How do I keep the sauce creamy, not dry?
Don’t overbake — stop baking when the top is bubbly and golden. Also, resting 5 minutes before serving helps the sauce stay smooth. - Can I make this ahead?
Yes. You can prepare up to combining pasta and sauce, then assemble and bake later.
