Creamy Baked Mac and Cheese
Comfort food at its most luxurious, and a family favorite my kids request at every holiday and for countless family dinners when we all want something cozy. Easy to make ahead, too!
Ingredients
- 1 Tablespoon kosher salt plus more to taste
- 16 ounces pasta shells rotini, cavatappi, or another medium shape
- 6 Tablespoons butter
- 3 medium garlic cloves minced or pressed
- 1 teaspoon ground mustard powder
- 1/4 teaspoon cayenne pepper
- 6 Tablespoons all-purpose flour
- 2 and 1/4 cups low-sodium chicken or vegetable broth
- 3 cups milk I prefer whole but 2% also works
- 16 ounces cheddar cheese shredded
- 8 ounces Colby Jack cheese shredded
- black pepper
- 1 cup Italian breadcrumbs or panko
Instructions
- Preheat oven to 400 degrees F (200 C) and set aside a deep 9x13-inch baking dish.
- Bring a large pot of water to a rapid boil, then stir in 1 Tablespoon kosher salt followed by the pasta. Cook, stirring occasionally, for just about 5 minutes, until the pasta has begun to soften but is not fully cooked according to package instructions. Drain pasta and set aside.1 Tablespoon kosher salt, 16 ounces pasta shells
- Return the pot to medium heat and add the butter. When butter has melted, add the minced garlic, ground mustard, and cayenne. Cook until fragrant, about 30 seconds. Whisk in the flour and cook, stirring constantly, about 1 minute, until the mixture is thick and the flour takes on a lightly golden color.6 Tablespoons butter, 3 medium garlic cloves, 1 teaspoon ground mustard powder, 1/4 teaspoon cayenne pepper, 6 Tablespoons all-purpose flour
- Pour in the broth a little bit at a time, followed by the milk, whisking well after each addition. Once all the liquid is added and smooth, bring the mixture to a simmer and let it bubble gently for 10-15 minutes, continuing to whisk frequently. Resist the temptation to pour in all the liquid at once or increase the heat to speed this up -- doing either will increase the odds of your sauce becoming grainy. While you wait for the sauce to thicken is a great time to shred the cheese.2 and 1/4 cups low-sodium chicken or vegetable broth, 3 cups milk
- Once the sauce has thickened enough to coat the back of a spoon, turn off the heat. Add the shredded cheese a handful at a time, stirring each addition until melted and smooth. Season the cheese sauce with salt and pepper to taste. (I usually add about 1/2 teaspoon kosher salt and 8-10 cracks of fresh-ground black pepper, but this can vary a lot by family.)16 ounces cheddar cheese, 8 ounces Colby Jack cheese, black pepper
- Mix the drained pasta into the sauce, stirring to break up any clumps. Pour mixture into the baking dish and sprinkle the top evenly with breadcrumbs.1 cup Italian breadcrumbs
- Bake uncovered for 25-35 minutes, until the sauce is bubbling and the breadcrumbs are crisp. For a deeper golden effect on the top, broil for 1-2 minutes at the end. Remove from the oven and sprinkle with parsley or other herbs as desired. Allow to cool for 4-5 minutes, serve and enjoy!
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Notes
- Make it Ahead. After pouring the pasta-cheese mixture into the baking dish and sprinkling with breadcrumbs, cover the entire pan tightly with aluminum foil and refrigerate for up to 2 days. When ready to proceed, bake the still-covered dish at 400 degrees F for 35-40 minutes, until the filling is hot throughout, then remove the foil and bake for an additional 15 minutes or so, until the breadcrumbs are golden and crisp. Let cool a bit, garnish with herbs, and enjoy.
- Pasta Choice. You can use any type of pasta: shells, spirals, or cavatappi work especially well. You want something with ridges, nooks, or crannies to hold lots of delicious cheese sauce!
- Cheese Swaps. To make this a more elevated mac, use a mix of Gouda and Emmenthal Swiss in place of the cheddar and Colby Jack. I used to do this more often when we lived in Belgium and good quality, affordable versions of these cheeses were available everywhere. I usually would do 16 ounces Gouda and 8 ounces Swiss but it's really flexible.
- Recipe from Cook's Illustrated via Pink Parsley.
Nutrition Estimate
Calories: 619 kcal, Carbohydrates: 52 g, Protein: 28 g, Fat: 34 g, Saturated Fat: 19 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.3 g, Cholesterol: 94 mg, Sodium: 1392 mg, Potassium: 360 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 1052 IU, Vitamin C: 1 mg, Calcium: 604 mg, Iron: 2 mg