Welcome to my kitchen! Today, I'm excited to share my family's favorite creamy baked mac and cheese with you. This dish brings together the best of comfort food with its rich, cheesy goodness that's sure to become a regular request at your table.
Jump to:
Why you’ll love this recipe
- Easy to make: You don't need to be a chef to whip up this delight.
- Kid-approved: My kids can't get enough, and I bet yours won't either.
- Rich and creamy texture: Thanks to the perfect cheese blend.
- Quick prep: Ready in under an hour.
- Perfect for gatherings: It's a crowd-pleaser for any occasion.
Ingredients
- 1 pound pasta (cellentani, cavatappi, rotini, or macaroni)
- ¼ cup unsalted butter
- ¼ cup flour
- 2 cups whole milk (warmed)
- 1 12 oz can evaporated milk (warmed)
- 1 pound sharp cheddar cheese (freshly shredded)
- 1 pound Colby-jack cheese (divided, freshly shredded)
- ½ cup parmesan cheese (freshly shredded)
- ½ tablespoon dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives (minced)
Step-by-step instructions
- Prep the pasta: Preheat your oven to 350℉. Cook pasta according to package directions, then drain and set aside.
- Make the cheese sauce: In the same pot, melt the butter on medium heat. Stir in flour until it's cooked for about 1-2 minutes. Gradually whisk in the warmed milk and evaporated milk until it simmers.
- Add the cheese: Remove from heat and add the cheddar, parmesan, and half the Colby-jack cheese, mixing until melted.
- Season and combine: Stir in the mustard, salt, and pepper. Add the pasta back into the pot and mix well.
- Bake it: Transfer to a 9×13 baking dish, top with the remaining Colby-jack, and bake for 20 minutes until bubbly.
- Broil for finish: Broil for 1-2 minutes so the top gets that perfect golden crust.
- Garnish: Sprinkle with fresh chives and serve hot.
Recipe tips & variations
- Cheese combinations: Feel free to experiment with your favorite cheeses like Gouda or mozzarella for a twist.
- Spice it up: Add a dash of cayenne pepper for a slight kick.
- Make it a meal: Mix in some cooked bacon or ham before baking for extra heartiness.
Storage & reheating
- Storing leftovers: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Gently reheat in the oven at 350℉ until warm or microwave in individual portions.
FAQs
How do I keep baked mac and cheese creamy and not dry?
Ensure the pasta and cheese sauce are mixed thoroughly, and don't overbake.
Can I make this mac and cheese ahead of time and reheat it later?
Absolutely! Just follow the storage and reheating instructions above.
What are the best cheese combinations for baked mac and cheese?
A mix of sharp cheddar and Colby-jack offers creaminess and flavor, but feel free to explore your palette with other cheeses like Havarti.
Why does my cheese sauce turn grainy, and how can I prevent it?
Cheeses can turn grainy if cooked over high heat for too long. Keep everything at a gentle simmer and stir constantly for smooth results.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Enjoy making this creamy baked mac and cheese, and don't forget to share your thoughts and variations with me!
Print
Creamy Baked Mac and Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A family favorite creamy baked mac and cheese that is rich, cheesy, and easy to make.
Ingredients
- 1 pound pasta (cellentani, cavatappi, rotini, or macaroni)
- ¼ cup unsalted butter
- ¼ cup flour
- 2 cups whole milk (warmed)
- 1 12 oz can evaporated milk (warmed)
- 1 pound sharp cheddar cheese (freshly shredded)
- 1 pound Colby-jack cheese (divided, freshly shredded)
- ½ cup parmesan cheese (freshly shredded)
- ½ tablespoon dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives (minced)
Instructions
- Prep the pasta: Preheat your oven to 350℉. Cook pasta according to package directions, then drain and set aside.
- Make the cheese sauce: In the same pot, melt the butter on medium heat. Stir in flour until it's cooked for about 1-2 minutes. Gradually whisk in the warmed milk and evaporated milk until it simmers.
- Add the cheese: Remove from heat and add the cheddar, parmesan, and half the Colby-jack cheese, mixing until melted.
- Season and combine: Stir in the mustard, salt, and pepper. Add the pasta back into the pot and mix well.
- Bake it: Transfer to a 9×13 baking dish, top with the remaining Colby-jack, and bake for 20 minutes until bubbly.
- Broil for finish: Broil for 1-2 minutes so the top gets that perfect golden crust.
- Garnish: Sprinkle with fresh chives and serve hot.
Notes
- Cheese combinations: Feel free to experiment with your favorite cheeses like Gouda or mozzarella for a twist.
- Spice it up: Add a dash of cayenne pepper for a slight kick.
- Make it a meal: Mix in some cooked bacon or ham before baking for extra heartiness.
- Storing leftovers: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Gently reheat in the oven at 350℉ until warm or microwave in individual portions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 80 mg
