Baked Macaroni and Cheese
Baked Macaroni and Cheese combines tender elbow pasta with sharp cheddar, Monterey Jack, and a smooth milk-based sauce under a lightly golden top. It is a dependable baked pasta for cozy dinners, potlucks, and holiday tables.
Equipment
- Large Pot
- Large saucepan
- Whisk
- 9-by-13-inch baking dish
- Box grater
Ingredients
- 1 lb elbow macaroni Cooked 2 minutes less than package directions
- 4 cups sharp cheddar cheese Freshly grated and divided
- 2 cups Monterey Jack cheese Freshly grated and divided
- 12 oz evaporated milk For sauce stability
- 2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika For dusting the top
- 2 tbsp fresh parsley Finely chopped
- 1 tsp ground mustard
Instructions
- Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish.
- Boil the macaroni in salted water for two minutes less than the package directions, then drain without rinsing.
- Combine the cheddar and Monterey Jack, reserving about two cups for layering and topping.
- Melt the butter over medium heat, whisk in the flour and ground mustard, and cook for two minutes.
- Gradually whisk in the evaporated milk and whole milk, then simmer until the sauce coats a spoon.
- Remove from the heat and stir in the unreserved cheese in small additions until smooth.
- Fold the drained macaroni into the cheese sauce until evenly coated.
- Layer the macaroni and reserved cheese in the prepared baking dish, finishing with cheese and smoked paprika.
- Bake for 25 to 30 minutes until bubbling and lightly golden, then rest for 10 minutes and garnish with parsley.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for up to four days, or freeze individual portions for up to two months.
Reheating: Cover and warm at 325°F with a splash of milk until the center reaches 165°F, or microwave gently at medium power.
Best Tips: Grate cheese from blocks, undercook the pasta by two minutes, and melt the cheese off the heat for a smoother sauce.
Variations: Add buttered panko, steamed broccoli, cooked bacon, or a small pinch of cayenne while keeping the sauce proportions unchanged.
Make Ahead: Assemble up to one day in advance, refrigerate covered, and add about 10 minutes to the baking time.