Creamy Baked Macaroni and Cheese
A rich and cozy baked macaroni and cheese with a silky sauce, golden top, and classic comfort food flavor.
Equipment
- Large pot
- Saucepan
- Whisk
- Baking dish
- Wooden spoon
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 can evaporated milk
- 2 cups sharp cheddar cheese shredded
- 2 cups medium cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 cup shredded cheese for topping
- 2 tablespoons butter cut into small pieces for the top
Instructions
- Cook the elbow macaroni in salted water until just shy of al dente, then drain well.
- In a saucepan, melt the butter and whisk in the flour to make a roux.
- Slowly whisk in the warm whole milk and evaporated milk until the sauce is smooth and thick.
- Stir in the salt, black pepper, garlic powder, dry mustard, and paprika.
- Add the sharp cheddar, medium cheddar, and Monterey Jack cheese a handful at a time until melted.
- Fold in the cooked macaroni until fully coated, then transfer to a buttered baking dish.
- Top with the remaining shredded cheese and dot with the butter pieces.
- Bake until bubbling and golden, then rest briefly before serving.
Notes
- Shred the cheese fresh for the smoothest melt.
- Do not overcook the pasta before baking.
- Rest the casserole a few minutes before serving.