Baked Mac & Cheese That Everyone Fights Over #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F and butter a 3-quart or 9x13-inch casserole dish.
2. Boil a large pot of water over high heat. Add 1 tablespoon of the salt and the pasta, and cook until al dente. Reserve 1/2 cup of the cooking water, drain the pasta, and immediately toss it with the oil.
3. Mix the cheddar and mozzarella together in a large bowl; you should have about 8 cups.
4. In a large Dutch oven or pot over medium heat, melt the butter. When it foams, whisk in the flour and keep whisking for about 2 minutes, until it just starts to turn golden.
5. Slowly whisk in the milk, cream and reserved pasta water until smooth, creamy and just beginning to boil.
6. Whisk in the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon salt and the pepper. Reduce the heat to low and simmer, stirring, for 2 to 3 minutes, until it thickens to a light gravy consistency.
7. Stir in 3 cups of the cheese mixture until melted, then stir in another 3 cups until melted. Add the pasta and stir to coat. Turn off the heat and season with more salt and pepper if needed.
8. Pour the mac and cheese evenly into the prepared dish, scatter the remaining 2 cups of cheese on top, and bake for 15 minutes, until melted and bubbly.
9. For a browner top, switch the oven to broil for the last 2 to 3 minutes of baking.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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CheeseMilkCreamHeavy creamMozzarella cheesePastaCheddar cheeseMacaroni pasta