Homemade Creamy Baked Mac and Cheese

Indulge yourself and company with this homemade creamy baked mac and cheese recipe

Homemade Creamy Baked Mac and Cheese Ingredients

• 1 lb. cavatappi pasta
•  4 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 2.5 cups whole milk
• 1.5 cups heavy whipping cream
• 6-8 cups of your favorite cheese – we used:
  • 2-3 cups of freshly shredded smoked gouda (not aged)
  • 1 cup of freshly shredded mozzarella
  • 3-4 cups of a white cheddar and Monterey Jack blend 
  • 6 slices of your favorite cheese
• 1/4 teaspoon of smoked paprika (or paprika)
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of cayenne powder
• Salt and pepper to taste

Homemade Creamy Baked Mac and Cheese Directions

Cooking the pasta

• Generously fill a medium-large pot with water and several pinches of salt, bring to a rapid boil 
• Add pasta to boiling water and cover
  • Look at the recommended cooking time on your box – cook pasta 1-2 minutes under the suggested al dente cooking time (it will finish cooking in the oven)
• Once pasta is slightly under al dente, drain with a strainer and rinse pasta with cold water – set aside while making cheese sauce

Making the roux and cheese sauce

• In a separate large pot, add 4 tablespoons of unsalted butter over medium heat and melt
• Once butter is melted, gradually add 6 tablespoons of all-purpose flour, continuously whisk
  • Cook for approximately 1 minute, or until texture is silky-smooth
• Slowly pour in 2.5 cups of chilled whole milk, continue to whisk
• Pour in 1.5 cups of chilled heavy cream, continue to whisk
• Add spices (paprika, garlic powder, onion powder, cayenne powder, salt and pepper), continue whisking over medium heat until mixture slightly thickens, then remove from heat
• Gradually add shredded cheese, continuously stir while cheese melts
  • We add 1.5-2 cups at a time – cheese sauce will thicken; 6-7 cups in total – set aside remaining cheese

Assembling and baking the mac and cheese

• Preheat oven to 350 degrees Fahrenheit
• Transfer drained pasta from strainer into large pot of cheese sauce, mix well
• Carefully pour half of the mac and cheese into a large oven-safe pan, spread evenly on bottom layer
• Add more of the set aside shredded cheese on top of the bottom layer of mac and cheese
• Carefully add remaining mac and cheese, spread evenly
• Top the pan of mac and cheese with remaining shredded cheese and slices of your favorite cheese, wait for oven to reach temperature before adding pan
• Once oven reaches temperature, transfer pan of mac and cheese to middle rack, bake for 15-25 minutes, or until top becomes crispy and golden-brown
  • Tip: If you like your baked mac and cheese extra crispy (the R&R way), broil on low for the remaining 1-3 minutes – be sure to check frequently to prevent burning!
• Remove mac and cheese from oven, let cool, and serve to enjoy! 

Looking for a delicious homemade dessert to compliment your baked mac and cheese? Click on the text to view our homemade key lime pie recipe!

Homemade Creamy Baked Mac and Cheese

Yum

Recipe by Reviews and Recipes

0.0 from 0 votes

Course: Dinner, SidesCuisine: AmericanDifficulty: Easy

Servings

8+

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

R&R’s homemade creamy baked mac and cheese

Cook Mode

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Ingredients

• 16 oz. Cavatappi pasta

• 4 tbsp butter, unsalted

• 2.5 c milk, whole

• 1.5 c heavy whipping cream

• 6-8 c of your favorite cheeses (we used smoked gouda, fresh mozzarella, white cheddar, and Monterey Jack)

• 6-8 slices of your favorite cheese (for the top)

• 1/4 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cayenne powder

• salt and pepper, to taste

Directions

• Generously fill a medium-large pot with water and several pinches of salt, bring to a rapid boil 
• Add pasta to boiling water and cover. Look at the recommended cooking time on your box – cook pasta 1-2 minutes under the suggested al dente cooking time (it will finish cooking in the oven)
• Once pasta is slightly under al dente, drain with a strainer and rinse pasta with cold water – set aside while making cheese sauce
• Making the roux and cheese sauce
• In a separate large pot, add 4 tablespoons of unsalted butter over medium heat and melt
• Once butter is melted, gradually add 6 tablespoons of all-purpose flour, continuously whisk. Cook for approximately 1 minute, or until texture is silky-smooth
• Slowly pour in 2.5 cups of chilled whole milk, continue to whisk
• Pour in 1.5 cups of chilled heavy cream, continue to whisk
• Add spices (paprika, garlic powder, onion powder, cayenne powder, salt and pepper), continue whisking over medium heat until mixture slightly thickens, then remove from heat
• Gradually add shredded cheese, continuously stir while cheese melts. We add 1.5-2 cups at a time – cheese sauce will thicken; 6-7 cups in total – set aside remaining cheese
• Assembling and baking the mac and cheese
• Preheat oven to 350 degrees Fahrenheit
• Transfer drained pasta from strainer into large pot of cheese sauce, mix well
• Carefully pour half of the mac and cheese into a large oven-safe pan, spread evenly on bottom layer
• Add more of the set aside shredded cheese on top of the bottom layer of mac and cheese
• Carefully add remaining mac and cheese, spread evenly
• Top the pan of mac and cheese with remaining shredded cheese and slices of your favorite cheese, wait for oven to reach temperature before adding pan
• Once oven reaches temperature, transfer pan of mac and cheese to middle rack, bake for 15-25 minutes, or until top becomes crispy and golden-brown.
  Tip: If you like it extra crispy (the R&R way), broil on low for the remaining 1-3 minutes – be sure to check frequently to prevent burning!
• Remove mac and cheese from oven, let cool, and serve to enjoy!