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–+ servings
Baked Mac and Cheese

Creamy Baked Mac and Cheese with Perfect Cheese Pull

Experience the ultimate cheese pull with this creamy baked mac and cheese, a nostalgic and comforting dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Elbow Macaroni The ideal shape to trap sauce in every delicious bite.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Provides the fat for the roux; use salted if you prefer a bit more flavor.
  • 1/4 cup All-Purpose Flour Thickens the sauce; for gluten-free, swap with gluten-free flour.
  • 3 cups Whole Milk Delivers that rich creaminess; avoid skim as it won't emulsify well.
  • 1 tablespoon Dijon Mustard Adds a touch of sharpness to elevate the flavor.
  • 1/2 teaspoon Garlic Powder Infuses savory depth into the sauce.
  • 1/2 teaspoon Onion Powder Complements the garlic for an enhanced richness.
  • 1/2 teaspoon Ground Mustard Elevates flavor; yellow mustard can work as a substitute.
  • 1/4 teaspoon Cayenne Pepper A dash adds heat; leave it out if you prefer milder flavors.
  • 2 cups Sharp Cheddar Cheese The main cheese that provides tang and flavor; remember to shred it fresh!
  • 1 cup Mozzarella Cheese Increases stretchiness; the perfect partner to cheddar.
  • 1 tablespoon Cornstarch Helps prevent clumping when melting cheese.
For the Garnish
  • to taste Fresh Chives or Parsley Adds a bright freshness to the dish.
  • to taste Salt and Black Pepper Enhancing all the flavors beautifully.

Equipment

  • 2-quart baking dish
  • large pot
  • Medium saucepan
  • Whisk
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish with butter or cooking spray.
  2. In a large pot, bring salted water to a boil and add the elbow macaroni. Cook for 6-7 minutes until slightly undercooked, then drain.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter and whisk in 1/4 cup of all-purpose flour, cooking for 1-2 minutes.
  4. Gradually whisk in 3 cups of whole milk, cooking until thickened (about 5 minutes). The sauce should coat the back of a spoon.
  5. Stir in 1 tablespoon of Dijon mustard, 1/2 teaspoon each of garlic powder and onion powder, and 1/2 teaspoon of ground mustard, along with optional cayenne pepper.
  6. In a separate bowl, mix 2 cups of cheddar cheese and 1 cup of mozzarella cheese with 1 tablespoon of cornstarch.
  7. Gradually fold the cheese mixture into the thickened sauce in thirds, ensuring a silky cheese sauce.
  8. Add the drained macaroni to the cheese sauce, mixing thoroughly to coat each piece.
  9. Pour the mixture into the greased baking dish and top with additional shredded cheese.
  10. Bake for 15-20 minutes until bubbly and golden brown. Broil for 1-2 minutes for extra crispiness.
  11. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chives or parsley.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 600IUCalcium: 300mgIron: 1mg

Notes

Always use freshly shredded cheese for the best melt and avoid overheating to maintain creaminess.

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