Baked Mac and Cheese Recipe
This baked mac and cheese recipe is the definition of comfort food rich, creamy, and irresistibly cheesy. Perfect for weeknight dinners, potlucks, or family gatherings, this dish combines three types of cheese for the ultimate flavor and melt. Whether you’re craving classic southern-style or a simple homemade version, this recipe guarantees a golden, bubbly finish every time. Find more healthy and tasty Baked Mac and Cheese Recipe ideas here.
Ingredients
- 1 pound elbow macaroni or short pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 (12-ounce) cans evaporated milk
- 4 ounces cream cheese, room temperature
- 2 teaspoons seasoned salt or Creole seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon Dijon or spicy brown mustard
- 1 pound sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces mozzarella cheese, shredded
Directions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux.
- Gradually whisk in evaporated milk, bringing it to a gentle simmer.
- Reduce heat to low, then whisk in cream cheese, seasoning, garlic powder, paprika, cayenne, and mustard until smooth.
- Add half of each cheese to the sauce, stirring until melted and creamy.
- Combine the cheese sauce with the cooked pasta until evenly coated.
- Pour half the mixture into the prepared dish, sprinkle with remaining cheese, then add the rest of the pasta and top with remaining cheese.
- Bake for 25 minutes or until bubbly and golden brown on top.
- Let rest for 10 minutes before serving warm.
Preparation Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Servings: 8–12
- Yield: 1 (9×13-inch) casserole