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Why You’ll Love This Baked Mac & Cheese
✔ Ultra Creamy – A rich, velvety cheese sauce coats every noodle.
✔ Perfectly Baked – Golden on top, gooey inside, the best of both worlds.
✔ Three Cheeses – The ultimate flavor and texture combination.
✔ Smoky & Savory – A touch of smoked paprika and garlic powder takes it up a notch.
✔ Crowd Favorite – Perfect for family dinners, holidays, or potlucks!
Print Recipe

Ingredients
  

  • For the Pasta
  • ½ lb Cavatappi or elbow macaroni
  • For the Cheese Blend
  • ½ lb mozzarella shredded
  • ½ lb Colby Jack shredded
  • ¼ lb sharp cheddar shredded
  • For the Cheese Sauce
  • 6 oz evaporated milk about half a can
  • 1 cup heavy whipping cream
  • ½ tbsp Dijon mustard
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • For the Roux
  • 1½ tbsp unsalted butter
  • 1½ tbsp all-purpose flour

Instructions
 

Cook the Pasta

  • Boil in salted water: Bring a large pot of salted water to a boil.
  • Cook until al dente: Add your choice of pasta and cook just until al dente, according to package instructions.
  • Drain and set aside: Drain the pasta and set it aside while you prepare the cheese sauce.

Start the Roux

  • Melt the butter: In a large saucepan over medium heat, melt the butter until fully liquid.
  • Whisk in the flour: Add the flour and whisk constantly for 1–2 minutes until the mixture is bubbling and just lightly golden. This helps eliminate the raw flour taste.

Make the Cheese Sauce

  • Add liquids slowly: Gradually pour in the evaporated milk and heavy cream, whisking continuously to create a smooth base.
  • Season the sauce: Stir in Dijon mustard, salt, white pepper, garlic powder, and smoked paprika. Continue whisking until the mixture is thickened and smooth.

Add the Cheese

  • Stir in the cheese: Reduce heat to low and gradually add shredded cheeses a handful at a time, stirring until completely melted and velvety. Use a mix of cheeses for best flavor.

Combine with Pasta

  • Add the pasta: Fold the cooked pasta into the cheese sauce, making sure each piece is well-coated.
  • Mix gently: Stir until the sauce and pasta are evenly combined.

Assemble and Bake

  • Prepare the dish: Transfer the mac and cheese mixture to a buttered baking dish, spreading it out evenly.
  • Top with more cheese: Sprinkle extra shredded cheese over the top for a golden, bubbly finish.
  • Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the top is golden and the edges are bubbling.

Rest and Serve

  • Cool slightly: Let the baked mac and cheese rest for about 5 minutes before serving.
  • Serve warm: Scoop and enjoy the creamy, cheesy, perfectly baked goodness!

Video

Notes

Tips for the Best Baked Mac & Cheese
✔ Shred your own cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
✔ Don’t overcook the pasta – Since it bakes in the oven, slightly undercooked pasta is best.
✔ Customize the seasoning – Add a pinch of cayenne for heat or a little nutmeg for warmth.
✔ Make it extra crispy – Top with buttered breadcrumbs for an irresistible crunch.
This baked mac and cheese is the ultimate comfort food—rich, cheesy, and absolutely irresistible. Whether you’re making it for a holiday spread or just a cozy night in, one thing’s for sure: everyone will be coming back for seconds!
Tried this recipe? Share your thoughts in the comments or tag me on social media!