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Baked Mac and Cheese

Baked mac and cheese with a golden, bubbling cheese crust and long stretchy cheese pulls. Cook pasta slightly underdone, then bake until it turns crisp on top and set during a short rest for clean scoops.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni
butter
  • 0.5 cup butter
all-purpose flour
  • 0.5 cup all-purpose flour
whole milk
  • 4 cup whole milk
evaporated milk
  • 1 can (12 oz) evaporated milk
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
dry mustard
  • 1 tsp dry mustard
smoked paprika
  • 0.5 tsp smoked paprika
shredded sharp cheddar
  • 4 cup shredded sharp cheddar divided
shredded Gruyere or Colby jack
  • 2 cup shredded Gruyere or Colby jack divided

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish. Make sure the dish is coated so the crust releases cleanly.
Cook the pasta
  1. Cook the elbow macaroni for 2 minutes less than package directions, then drain. Look for pasta that is tender but still firm in the center.
Make the cheese sauce
  1. Melt the butter, whisk in the all-purpose flour, and cook for 1 minute. You should see a smooth paste with no dry flour streaks.
  2. Slowly whisk in the whole milk and evaporated milk until the mixture is smooth. Keep whisking until it looks glossy and fully combined.
  3. Simmer the sauce for 5-6 minutes until thickened, then season with salt, black pepper, dry mustard, and smoked paprika. The sauce should cling to the whisk.
Assemble and bake
  1. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups shredded Gruyere or Colby jack until melted, then fold in the drained pasta. The mixture should be creamy and evenly coated.
  2. Pour the mac and cheese into the buttered baking dish and top with the remaining shredded cheddar and remaining shredded Gruyere or Colby jack. Spread the cheese to the edges so it browns evenly.
  3. Bake for 25-30 minutes until bubbly and golden. You should see active bubbling at the edges and a browned cheese crust on top.
  4. Rest the baked mac and cheese for 10 minutes before serving. It will thicken slightly so scoops hold their shape.

Notes

Pro tip: cook the pasta 2 minutes under so it finishes tender during baking without getting mushy. Store leftovers in the refrigerator for up to 4 days; reheat in the oven or microwave until hot and bubbly. Freezing is okay for up to 2 months, though the texture may soften slightly. For a lighter option, use reduced-fat cheddar and part-skim milk (the sauce will be a bit less rich but still creamy).