Creamy Baked Cheddar Mac-and-Cheese
A warm and comforting dish combining creamy cheddar cheese and elbow macaroni, baked to perfection with a golden top.
Ingredients
Main Ingredients
- 12 ounces elbow macaroni Cook according to package directions
- 4 cups shredded sharp cheddar cheese, divided 3 cups for the sauce, 1 cup for the topping
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter For making the roux
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon smoked paprika
- 1/4 cup breadcrumbs (optional) For a crunchy topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly with butter.
- Cook the elbow macaroni according to the package directions, making sure to leave it slightly al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the unsalted butter. Add the flour, whisking constantly, and cook for 1-2 minutes without letting it brown to create a roux.
- Slowly add the whole milk while continuing to whisk to avoid any lumps. Follow with the heavy cream, continuing to stir until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Add the salt, black pepper, mustard powder, and smoked paprika to the milk mixture, whisking until well combined.
- Stir in 3 cups of shredded cheddar cheese gradually until melted and the sauce is creamy and smooth.
- Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
- Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- If using, sprinkle breadcrumbs over the cheese topping.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is lightly browned.
- Allow the mac-and-cheese to cool for a few minutes before serving.
Notes
To store leftovers, let the macaroni and cheese cool completely. Transfer to an airtight container and refrigerate for up to 3-5 days, or freeze for up to 2 months. To reheat, cover and bake in the oven until heated through, adding a splash of milk to keep it creamy. For an extra flavor, mix different types of cheese like mozzarella or gouda with the cheddar.