Description
Creamy baked mac and cheese with a perfect blend of cheddar and mozzarella for a comforting meal.
Ingredients
Scale
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1½ cups shredded mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Cook macaroni according to package directions until al dente; drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cream until smooth; cook until slightly thickened.
- Reduce heat and stir in cheddar and mozzarella until melted and creamy.
- Season with salt, pepper, garlic powder, paprika, and red pepper flakes if using.
- Add cooked macaroni to the cheese sauce and stir to coat evenly.
- Transfer mixture to the prepared baking dish.
- Bake uncovered for 20–25 minutes until bubbly and lightly golden on top.
- Let rest 5 minutes before serving for maximum creaminess.
Notes
- For extra crispiness, broil for 2 minutes after baking.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven or microwave with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg