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Creamy Baked Mac and Cheese Recipe

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3.9 from 74 reviews

  • Author: Diane
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This creamy baked mac and cheese recipe features a rich béchamel cheese sauce made with a blend of sharp cheddar, Colby-Jack, and Parmesan cheeses. The pasta is cooked al dente, mixed with the smooth cheese sauce, and baked to perfection with a bubbly, golden top finished under the broiler. Topped with fresh chives for a subtle oniony flavor, it’s a comforting and crowd-pleasing dish perfect for family dinners or potlucks.

Ingredients

Pasta

  • 1 pound pasta (cellentani, cavatappi, rotini, or macaroni)

Cheese Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups whole milk (warmed)
  • 1 12 oz can evaporated milk (warmed)
  • 1 pound sharp cheddar cheese (freshly shredded)
  • 1 pound Colby-jack cheese (divided, freshly shredded)
  • 1/2 cup parmesan cheese (freshly shredded)
  • 1/2 tablespoon dijon mustard
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Topping and Garnish

  • fresh chives (minced)

Instructions

  1. Preheat and Cook Pasta: Preheat your oven to 350°F and position the oven rack in the upper third. Bring a large pot of salted water (seasoned with 1 tablespoon kosher salt) to a rolling boil. Cook the pasta according to the package instructions until al dente. Drain well and set aside.
  2. Prepare the Cheese Sauce: Using the same pot, melt the unsalted butter over medium heat. Once melted, sprinkle in the flour and cook for 1 to 2 minutes while stirring constantly to form a roux. Gradually whisk in the warmed whole milk and evaporated milk, continuing to stir and allowing the mixture to come to a gentle simmer. Stir frequently to avoid scorching. Once the béchamel sauce thickens slightly but is not boiling, remove it from heat and slowly add the shredded sharp cheddar cheese, parmesan cheese, and half of the Colby-jack cheese in small handfuls, allowing each to melt gently into the sauce. The sauce should be warm but not hot to prevent the cheese from becoming stringy.
  3. Season and Combine: Season the cheese sauce with 1/2 teaspoon kosher salt and freshly ground black pepper. Stir in the Dijon mustard until incorporated. Add the cooked pasta to the cheese sauce, folding gently to combine. Taste and adjust seasoning as needed.
  4. Bake the Mac and Cheese: Transfer the cheesy pasta mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the remaining Colby-jack cheese on top. Bake uncovered for approximately 20 minutes, or until the dish is heated through and the edges start to bubble.
  5. Broil for Finish: Remove the mac and cheese from the oven and set the broiler to high. Once heated, return the dish to the oven and broil for 1 to 2 minutes, watching carefully to avoid burning, until the top is golden and bubbly. Remove from oven promptly.
  6. Garnish and Serve: Sprinkle the finished mac and cheese with freshly minced chives before serving to add a fresh and delicate finish.

Notes

  • Use freshly shredded cheese at room temperature for better melting and a smoother sauce.
  • Do not overheat the béchamel sauce when adding cheese to prevent the cheese from seizing and becoming stringy.
  • Watch the dish carefully during broiling since cheese can burn quickly.
  • Feel free to try different pasta shapes like cellentani, cavatappi, or rotini to hold the sauce well.
  • For a lighter version, substitute evaporated milk and whole milk for lower fat milk alternatives but expect a less creamy texture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/creamy-baked-mac-and-cheese-recipe/