Creamy Baked Mac and Cheese: A Comfort Food Classic
When it comes to comfort food, nothing beats a warm, creamy, and cheesy plate of mac and cheese. It’s the kind of dish that brings people together, a little taste of nostalgia with every bite. Whether you’re feeding the family on a busy weeknight or looking for a crowd-pleaser at your next gathering, this Creamy Baked Mac and Cheese recipe has you covered. It's rich, indulgent, and topped with a golden, crispy cheese crust that’ll have everyone asking for seconds.
Servings: 68 servings
Ingredients
- 1 lb Pasta Noodles (elbow macaroni, shells, or your favorite shape)
- 7 tbsp Butter, room temperature, divided
- ½ cup Reserved Pasta Water
- 3 tbsp All-Purpose Flour
- ½ cup Heavy Cream
- 3.5 cup Half and Half
- 12 oz Shredded Medium Cheddar
- 8 oz Shredded Colby Jack
- 8 oz Shredded Mozzarella
- 4 oz Shredded Sharp Cheddar
- 4 oz Shredded White Cheddar
- ¼ cup Whipped Cream Cheese
- 2 clove Garlic, minced
- ½ tsp. Onion Powder
- ½ tsp. Paprika
- ½ tsp. Mustard Powder
- Salt and Black Pepper, to taste
- Reserved cheese: 1 cup Medium Cheddar, 1 cup Colby Jack, and 1 cup Mozzarella
Instructions
- Shred all your cheeses in advance. Keep 1 cup each of cheddar, Colby Jack, and mozzarella for the topping. Mince the garlic and cut your butter into 7 tablespoon portions.
- Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente (it’ll finish cooking in the oven). Before straining, reserve ½ cup of pasta water. Toss the drained pasta with 2 tablespoons of butter in a 9x13 casserole dish and set aside.
- In a large skillet over medium-high heat, melt the remaining 5 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.Whisk in the flour and cook for another minute or until golden. Slowly pour in the reserved pasta water, heavy cream, and half and half, whisking constantly. Cook for about 4 minutes, or until the sauce thickens.
- Lower the heat to low. Add the shredded cheeses (excluding the reserved topping cheese) one handful at a time, whisking until fully melted. Stir in the cream cheese, onion powder, paprika, and mustard powder. Taste and adjust seasoning with salt and black pepper.
- Pour the cheese sauce over the buttered pasta in the casserole dish. Mix until the noodles are fully coated. Sprinkle the reserved shredded cheeses evenly over the top. Bake at 425°F for 10 minutes.
- Switch the oven to broil and cook for an additional 5 minutes, or until the cheese topping turns golden and crispy.
- Let the mac and cheese rest for 3–5 minutes before serving. Enjoy the rich, creamy goodness!
Nutrition
Serving: 1g | Calories: 460kcal