Empty My Fridge
Cheesy Baked Mac & Cheese – A Crowd Favorite from My Cookbook!
Ingredients
- Butter6 tbsp
- Salt1 tbsp + ½ tsp
- Macaroni pasta1 lb
- Olive oil1 tbsp
- Cheddar cheese · shredded6 cups
- Mozzarella cheese · shredded2 cups
- Flour⅓ cups
- Milk3 cups
- Heavy cream1 cup
- Paprika1 tsp
- Mustard powder1 tsp
- Garlic powder1 tsp
- Onion powder½ tsp
- Black pepper · ground¼ tsp
Instructions
- Preheat the oven to 350°F and butter a 3-quart or 9x13-inch casserole dish.
- Boil the pasta in salted water until al dente. Reserve 1/2 cup of the cooking water, drain, and toss the noodles with the oil.
- Stir the cheddar and mozzarella together in a large bowl.
- Melt the butter in a large pot over medium heat, whisk in the flour and cook about 2 minutes until just turning golden.
- Slowly whisk in the milk, cream and reserved pasta water, and whisk until smooth and just beginning to boil.
- Stir in the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon salt and the pepper. Lower the heat and simmer 2 to 3 minutes, until it thickens to a light gravy.
- Stir in 3 cups of the cheese mixture until melted, then add another 3 cups and stir until melted. Fold in the pasta, turn off the heat, and adjust salt and pepper.
- Spoon everything into the prepared dish, scatter the remaining 2 cups of cheese on top, and bake 15 minutes, until melted and bubbling. For a browner top, broil the last 2 to 3 minutes.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
CheeseMilkCreamHeavy creamMozzarella cheesePastaCheddar cheeseMacaroni pasta
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