Get your cheese fix with this Easy Baked Mac and Cheese! Cheddar and jack cheese melted into a simple sauce, tossed with elbow macaroni and then layered making this the cheesiest baked mac and cheese!! Serves 6 in under an hour.
Let’s get to the point, shall we? Who here has had mac and cheese that the sauce has either been absorbed into the pasta (i.e. there’s no sauce) or the sauce has broken, making it clumpy and gloppy? 🙋🏻♀️I’ve made so many baked macaroni and cheese recipes and all end up either too dry or (gasp!) curdle-y. After years of bad mac and cheese, I was determined to make a homemade macaroni and cheese that was creamy and dreamy.
With that said, I have a theory. One, is that bad mac and cheese is both baked at too high of a temperature and for far too long. The combination of both makes the milk solids separate. This recipe however, is mostly done in a skillet before being baked at a lower temperature for 10 minutes and then a quick trip under the broiler for those undeniable crispy brown bits.
Yielding the best baked Mac and cheese, I’ve ever made.
In This Easy Baked Mac and Cheese You Will Need:
- olive oil spray
- dry elbow pasta
- sea salt
- unsalted butter
- unbleached all-purpose flour
- half & half
- sharp cheddar cheese
- cheddar jack cheese
- kosher salt
- freshly ground black pepper
- dry mustard
- paprika
In a bowl, combine both the 1-1/2 cups freshly grated cheddar and cheddar jack. For an extra cheese Mac and cheese, add in an extra 1/2 cup of cheddar jack.
Add 2 tablespoons of sea salt to a boiling pot of water. Add in 10 ounces (not a full box!) of elbow pasta and cook 1 to 2 minute shy of the package directions. Drain into a colander.
Meanwhile, in a 10-inch skillet, melt 4 tablespoons of unsalted butter over medium heat.
One melted, sprinkle in 1/4 cup flour.
Continue to whisk while the flour/butter mixture cooks for 1 minute. While whisking, slowly pour in 2 cups of half & half.
Continue to whisk until the mixture has thickened to the consistency of a creamy soup.
Next, stir in 1-1/2 cups of the combined cheeses, 1/2 teaspoons dry mustard and 1/4 teaspoon paprika. Season with 1/2 teaspoon kosher salt and black pepper to taste.
Once the cheese sauce is smooth, add in the partially cooked pasta.
Using a rubber spatula, toss the pasta in the cheese sauce to coat.
Add half of the macaroni and cheese sauce to a lightly sprayed casserole dish. Top with half the remaining cheese, the rest of the macaroni and cheese and the last of the shredded cheese.
yum cheese!
Bake on the middle rack of your preheated 325° for 10 minutes. Then switch the broiler on to high and broil until the top is lightly golden in spots, about 1 to 2 minutes.
SO creamy.
And pretty much the cheesiest of cheesy mac and cheeses out there. With bonus crispy cheesy bits and cheese pulls for days.
Enjoy! And if you give this Easy Baked Mac and Cheese recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Get your cheese fix with this Easy Baked Mac and Cheese! Cheddar and jack cheese melted into a simple sauce, tossed with elbow macaroni and then layered making this the cheesiest baked mac and cheese! When the sauce has thickened, add 1/3 of the cheeses, dry mustard, paprika and season with salt and pepper. Stir until the cheese has melted and the sauce is smooth. For an extra cheesey mac and cheese, add an extra half cup grated cheddar jack! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information isn’t always accurate.
Easy Baked Mac and Cheese
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 528Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 104mgSodium: 754mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 20g
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Hi Laurie
In your headnotes you say use 10 ounces of macaroni, but in your ingredient’s list you say to use 8 ounces? Also what type of jack cheese did you use in this recipe, pepper jace, monterey jack, colby jack etc.
My apologies, Jackie! It’s 10 ounces. As per the recipe, I use 1-1/2 cup freshly grated sharp cheddar and 1-1/2 cup freshly grated cheddar jack (blend). 🙂
This sounds and looks delicious! I like your combo of cheeses and the extra layers of cheese. I will definitely make this, but will use milk instead of half and half out of personal preference. (I’ve found recipes using half and half to be too rich for my taste). Have you ever substituted smoked paprika for regular? I highly recommend it! I don’t typically like smoked paprika, but it’s really good in Mac n cheese. Thank you for sharing your recipe! You never disappoint.
Made this today and it was delicious. The kids and husband loved it too. Thanks for all of your delicious recipes. I’ve made several over the past couple of years and they are always easy and delicious.
Thank you so much, Ronda! I’m so happy you liked the recipe!
Have you ever made this with rigatoni pasta vs. elbow? I only have rigatoni in my pantry and don’t want to go to the store.
I haven’t, however you can definitely try it! Enjoy 🙂
Can I prepare the night before? How long should I bake after being in the fridge all night?
Hi Lori! I wouldn’t recommend it as the noodles may absorb the sauce. In my opinion, it’s best to prepare it day of. 🙂
This was an amazing recipe, made it with pepper jack, cheddar, and mozzarella as that is what I had on hand. I did make a crunchy breadcrumb topping mixed with the last bit of cheese. It paired really well with pulled pork and fruit. Thank you for an amazing recipe!
Thank YOU, Sarah! Glad you enjoyed it!
This recipe was absolutely amazing! My 9 year old picky eater actually loved it!
Would it be the same if I prepare this a night before ?