Baked Mac and Cheese
Servings
12
servingsTotal time
1
hourIngredients
16 oz elbow macaroni
1 lb Cheddar cheese
8 oz Monterey Jack cheese
8 oz Mozzarella cheese
4 tbsp butter
4 tbsp flour
1 cup whole milk, warmed
2 cups heavy cream
- Spice Mix
1 tsp salt
1 tsp garlic powder
1 tsp cayenne
2 tsp paprika
Directions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 8-9 minutes until al dente.
- While the pasta is boiling, shred and mix all of the cheese, setting half aside for layering. In a small bowl, combine all of the ingredients for the spice mix and set aside. Preheat your oven to 350 degrees.
- In a large pot, over medium heat, add 4 tbsp of butter. Let melt then add 4 tbsp of flour and cook for 2-3 minutes.
- Gradually whisk in the warmed milk. Once fully combined, slowly whisk in the heavy cream. Next, add the spice mix and stir. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly.
- Next, gradually add half of the shredded cheese, stirring until fully melted and the sauce is smooth.
- Remove from heat and mix the drained pasta into the cheese sauce. Taste and adjust seasoning as needed.
- Transfer half of the macaroni and cheese into a 9x13-inch baking dish. Sprinkle half of the remaining cheese over this layer. Add the rest of the macaroni and cheese, then top with the remaining cheese.
- Cover the dish with aluminum foil and bake at 350°F for 30 minutes. Remove the foil, then broil for 2-5 minutes until the top is golden and bubbly.