Macaroni and Cheese

Is there anything better than homemade Macaroni and Cheese fresh from the oven? With a creamy cheese sauce and layers of melted cheese baked until golden, this recipe turns a simple pasta dish into the ultimate comfort food.

This dish is perfect for feeding a crowd, making it ideal for family gatherings, holiday dinners, or potlucks. With three different cheeses melted into the sauce, every forkful of this Macaroni and Cheese is rich, creamy, and completely irresistible.

How to make Easy Macaroni and Cheese

Makes approximately 12 servings

Ingredients

• 1-pound block sharp cheddar cheese
• 1-pound block colby jack cheese
• 8-ounce block mozzarella cheese
• 1-pound cavatappi pasta or macaroni noodles
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 (12 ounce) can evaporated milk
• 2 cups heavy cream
• 1 tablespoon dijon mustard

Step-by-Step Process

1. Preheat oven to 350F. Lightly butter a 9×13-inch casserole dish; set aside.

2. Shred the blocks of cheese and mix in a large bowl; set aside.

3. Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just until al dente. Drain and set aside.

4. In a small bowl, mix together the garlic powder, paprika, salt, and pepper; set aside.

5. Melt the butter in a large skillet over medium heat. Add half the seasoning mixture; stir well and cook for 30 seconds.

6. Add the flour and whisk it into the butter mixture to make a roux. Cook for 1-2 minutes, stirring often.

7. Whisk the evaporated milk into the roux a little at a time, then very slowly whisk in the heavy cream while whisking constantly until fully incorporated. Add the remaining seasoning and Dijon mustard; cook until thickened while whisking often.

8. Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.

9. In a large bowl, combine the cooked pasta and the cheese sauce. Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.

10. Spread the rest of the pasta mixture over the cheese layer in the casserole dish, then top with the remaining shredded cheese.

11. Bake at 350F for 25-30 minutes until bubbly.

12. Turn the oven to broil and cook the macaroni and cheese for an additional 2 minutes until the top is golden brown.

Helpful Tips for the Best Macaroni and Cheese

• Shred cheese fresh for Macaroni and Cheese: Freshly shredded cheese melts smoother than pre-shredded varieties.
• Cook pasta just until al dente: Prevents Macaroni and Cheese from becoming mushy while baking.
• Add cheese gradually: Helps the sauce stay smooth in Macaroni and Cheese.
• Whisk the sauce constantly: Prevents lumps while making the Macaroni and Cheese roux.
• Broil briefly at the end: Gives Macaroni and Cheese a golden, bubbly top.

Macaroni and Cheese

Print

If you’re looking for the ultimate cheesy comfort dish, this baked Macaroni and Cheese delivers big flavor in every bite. Creamy homemade cheese sauce, tender pasta, and a golden bubbly top come together for a classic recipe that never goes out of style.

Prep Time 30 minutes

Bake Time 30 minutes

Total Time 1 hour

Ingredients

• 1-pound block sharp cheddar cheese
• 1-pound block colby jack cheese
• 8-ounce block mozzarella cheese
• 1-pound cavatappi pasta or macaroni noodles
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 (12 ounce) can evaporated milk
• 2 cups heavy cream
• 1 tablespoon dijon mustard

Instructions

1. Preheat oven to 350F. Lightly butter a 9x13-inch casserole dish; set aside.
2. Shred the blocks of cheese and mix in a large bowl; set aside.
3. Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just until al dente. Drain and set aside.
4. In a small bowl, mix together the garlic powder, paprika, salt, and pepper; set aside.
5. Melt the butter in a large skillet over medium heat. Add half the seasoning mixture; stir well and cook for 30 seconds.
6. Add the flour and whisk into the butter mixture to make a roux. Cook for 1-2 minutes, stirring often.
7. Whisk the evaporated milk into the roux a little at a time, then very slowly whisk in the heavy cream while whisking constantly until fully incorporated. Add the remaining seasoning and Dijon mustard; cook until thickened while whisking often.
8. Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.
9. In a large bowl, combine the cooked pasta and the cheese sauce. Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.
10. Spread the rest of the pasta mixture over the cheese layer in the casserole dish, then top with the remaining shredded cheese.
11. Bake at 350F for 25-30 minutes until bubbly.
12. Turn the oven to broil and cook the macaroni and cheese for an additional 2 minutes until the top is golden brown.