Description
A rich and creamy baked cheddar mac-and-cheese recipe featuring tender elbow macaroni coated in a smooth cheddar cheese sauce, topped with extra cheese and optional breadcrumbs, then baked to bubbly, golden perfection.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Cheese Sauce
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 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
Topping
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni according to package instructions, ensuring it remains slightly al dente. Drain well and set aside.
- Make Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1-2 minutes, ensuring it doesn’t brown, to form a roux.
- Add Milk and Cream: Gradually pour in the whole milk while whisking continuously to avoid lumps, then add heavy cream. Stir the mixture until it becomes smooth and starts to thicken, about 3-5 minutes.
- Season Sauce: Add salt, freshly ground black pepper, dry mustard powder, and smoked paprika to the milk mixture. Whisk to combine evenly.
- Melt Cheese: Gradually stir in 3 cups of shredded sharp cheddar cheese until fully melted, resulting in a creamy cheese sauce.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring until the pasta is thoroughly coated.
- Assemble Dish: Transfer the macaroni and cheese mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Add Breadcrumbs (Optional): If desired, sprinkle 1/4 cup breadcrumbs evenly over the cheese topping for added texture and crunch.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and the top is lightly golden brown.
- Cool and Serve: Allow the macaroni and cheese to cool for a few minutes before serving to set the sauce and enhance flavors.
Notes
- For a crispier topping, broil the mac-and-cheese for 1-2 minutes after baking, watching carefully to avoid burning.
- Feel free to substitute part of the cheddar with other cheeses for different flavors, such as Gruyère or Monterey Jack.
- To make this recipe gluten-free, use gluten-free flour and gluten-free breadcrumbs or omit breadcrumbs entirely.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, use reduced-fat milk and cheese, but expect a less creamy texture.
