1. Cook the Pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (firm to the bite). This is important because the pasta will continue cooking in the oven. Drain and set aside.
2. Make the Roux
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until it becomes slightly golden and bubbly. This creates the roux, the base for the cheese sauce.
3. Add Milk & Cream
Slowly whisk in the milk and heavy cream, making sure there are no lumps. Let it cook for about 5 minutes, stirring constantly, until slightly thickened.
4. Add Seasonings & Cheese
Season with salt, pepper, garlic powder, and smoked paprika if using. Reduce heat to low and stir in 3 cups of cheddar and 1 cup of mozzarella. Stir until the cheese is fully melted and the sauce is smooth and creamy.
5. Combine Pasta & Sauce
Add the drained macaroni into the cheese sauce, stirring well so every piece of pasta is coated.
6. Assemble in Baking Dish
Grease a 9×13-inch baking dish with butter or cooking spray. Pour in half the mac and cheese mixture. Sprinkle with half of the remaining cheddar and mozzarella. Add the rest of the mac and cheese on top, then finish with the last layer of cheese.
7. Bake
Bake uncovered at 375°F (190°C) for 20–25 minutes or until the cheese is bubbly and the top is golden brown.
8. Rest & Serve
Let the baked mac and cheese rest for 5 minutes before serving. This helps the sauce thicken slightly for the creamiest texture.
Serving Suggestions
This baked mac and cheese is delicious on its own but also pairs wonderfully as a side dish. Try serving it with:
Roasted chicken or turkey
BBQ ribs or pulled pork
A fresh green salad
Garlic bread or cornbread
Steamed broccoli or green beans
Tips for the Creamiest Baked Mac and Cheese
Don’t overcook the pasta – Keep it al dente since it will continue baking.
Use sharp cheddar – It gives the sauce that classic tangy flavor.
Mix cheese varieties – Mozzarella makes it stretchy, while cheddar gives flavor.
Make ahead – Assemble the mac and cheese, cover, and refrigerate for up to 2 days. Bake before serving.
Breadcrumb topping option – For extra crunch, mix 1 cup breadcrumbs with 2 tbsp melted butter and sprinkle on top before baking.
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