Classic Baked Mac and Cheese (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound elbow noodles
→ Sauce Base
02 -
6 tablespoons butter
03 -
3 tablespoons flour
04 -
1 1/2 cups milk
05 -
1/2 cup heavy cream
06 -
1/2 cup reserved pasta water
→ Cheese
07 -
16 ounces sharp cheddar cheese, freshly shredded
08 -
16 ounces colby jack cheese, freshly shredded
09 -
8 ounces mozzarella cheese, freshly shredded
→ Seasonings
10 -
2 teaspoons salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon paprika
# Instructions:
01 -
Preheat oven to 420°F. Cook noodles until al dente, reserve 1 cup pasta water, then drain.
02 -
Melt butter in large pot over medium heat. Whisk in flour until combined.
03 -
Pour in milk, stirring until thickened. Reduce heat to medium-low, add spices and heavy cream.
04 -
Stir in half of each cheese (8 oz cheddar, 8 oz colby jack, 4 oz mozzarella) and reserved pasta water until smooth.
05 -
Remove from heat, mix in cooked noodles until well coated.
06 -
In 12×9 baking dish, layer half the mac and cheese, sprinkle with half remaining cheese. Add remaining mac and cheese, top with rest of cheese. Bake 20 minutes until golden.
# Notes:
01 -
Always use freshly shredded cheese for best melting results. Pre-shredded cheese contains anti-caking agents that affect texture.
02 -
Reserved pasta water helps create a smooth, creamy sauce.