Creamy Homemade Baked Mac and Cheese
This homemade baked mac and cheese is creamy, cheesy, and made with elbow macaroni, cheddar, and mozzarella for an easy family dinner.
Ingredients
- 250 g elbow macaroni
- 2 tablespoon salted butter
- 2 tablespoon all-purpose flour
- 500 ml whole milk
- 200 g cheddar cheese shredded
- 200 g mozzarella cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon nutmeg
- ½ teaspoon paprika
Instructions
- Bring a large pot of salted water to a boil. Add 9 oz (250 g) elbow macaroni and cook until al dente according to the package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt 2 tablespoons salted butter, then add 2 tablespoons all-purpose flour and whisk continuously for 2–3 minutes until smooth.
- Slowly pour in 2 cups (500 ml) of whole milk while whisking constantly to prevent lumps. Continue stirring for 5–7 minutes, until the sauce thickens, then add 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon nutmeg, and ½ teaspoon paprika. Stir well.
- Reduce the heat and add 7 oz (200 g) shredded cheddar cheese and 7 oz (200 g) shredded mozzarella cheese. Stir until melted and smooth, reserving a small handful of the cheese for topping.
- Add the cooked macaroni to the cheese sauce and stir until fully coated, then transfer everything to an oven-safe dish and sprinkle the reserved cheese on top.
- Bake in a preheated oven at 380°F / 195°C (350°F convection / 175°C fan) for 25 minutes covered, then uncover and bake for 10 minutes more, until hot and lightly golden on top. Serve warm.
Notes
Cook the Pasta Al Dente: I like cooking the macaroni just until tender because it will soften a little more while baking.
Whisk the Sauce Well: I keep whisking while adding the milk so the sauce stays smooth and thick without lumps.
Use Freshly Shredded Cheese: I find freshly shredded cheddar and mozzarella melt more smoothly and help keep the sauce creamy.
Bake Covered First: Covering the dish at the beginning keeps the mac and cheese creamy before finishing uncovered for a lightly golden top.
Nutrition
Calories: 731kcal | Carbohydrates: 59g | Protein: 36g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1276mg | Potassium: 431mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1347IU | Vitamin C: 0.1mg | Calcium: 783mg | Iron: 1mg
