Cheesy Baked Mac & Cheese
About this recipe
Cheesy Baked Mac & Cheese is a classic comfort dish that's creamy, cheesy, and perfect for any occasion, from holidays to weeknight dinners. This recipe from Natasha's Kitchen promises a rich flavor and a gooey texture that will satisfy both kids and adults alike. It's a crowd favorite that elevates the traditional mac and cheese experience, making it a go-to for gatherings and celebrations.
Ingredient notes
- Use high-quality Italian bronze-cut elbow macaroni for the best texture.
- You can substitute 2% milk for whole milk if needed.
- For mustard powder, you can use 2 teaspoons of Dijon mustard as an alternative.
Tips from Natashas Kitchen’s video
- Stir the pasta frequently while cooking to prevent it from sticking together.
- Reserve half a cup of pasta cooking water before draining; it's essential for the sauce's texture.
- Whisk the flour in the melted butter until lightly golden to create a roux, which helps thicken the cheese sauce.
Good to know
- How many servings does this recipe make?
- This recipe serves 8.
- What type of cheese is used in this recipe?
- The recipe uses 6 cups of shredded medium cheddar cheese and 2 cups of shredded mozzarella cheese.
- What should I do if my cheese sauce is too thick?
- You can add a bit more reserved pasta water to loosen the sauce.
- How long do I bake the mac and cheese?
- Bake the mac and cheese at 350°F for 15 minutes, then broil for 2-3 minutes for a golden brown topping.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Generously butter the bottom and sides of a 9x13 casserole dish.
- 2
Salt a pot of boiling water, then add 1 lb of elbow macaroni. Cook until al dente according to package instructions, stirring to prevent sticking.
- 3
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and drizzle with 1 Tbsp of olive oil, stirring to coat.
- 4
In the same pot, melt 6 Tbsp of butter over medium heat. Once foaming, add 1/3 cup of flour and whisk until lightly golden, about 2 minutes.
- 5
Slowly stream in 3 cups of whole milk while whisking constantly. Then add 1 cup of heavy cream and the reserved pasta water. Continue whisking until creamy and just starting to boil.
- 6
Season the sauce with 1 tsp paprika, 1 tsp mustard powder, 1 tsp garlic powder, 0.5 tsp onion powder, 1.5 Tbsp salt, and 0.25 tsp black pepper. Reduce heat to a simmer and whisk for 2-3 minutes until thickened.
- 7
Add 3 cups of shredded cheddar and 2 cups of mozzarella to the sauce, stirring until melted. Add another 3 cups of cheese, stirring until blended. Reserve 2 cups of cheese for topping.
- 8
Add the drained pasta to the cheese sauce, stirring until coated. Taste and adjust seasoning if necessary.
- 9
Pour the mac and cheese into the buttered casserole dish, spreading evenly. Top with the reserved 2 cups of cheese.
- 10
Bake in a preheated oven at 350°F for 15 minutes, or until cheese is melted and bubbly. Broil for 2-3 minutes for a golden brown topping, watching closely to prevent burning.
Heads up — we had to guess a little:
- The quantity for '1 Tbsp plus 1/2 tsp fine sea salt' was inferred as 1.5 Tbsp.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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