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Creamy Baked Mac and Cheese

Skillet mac and cheese with cheddar, Monterey Jack and a creamy macaroni center.
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Elbow macaroni in a creamy sharp cheddar and Monterey Jack sauce, baked with a golden cheese topping. A comforting family dinner or a shareable Thanksgiving side.

Ingredients

Scale

For the pasta:

  • 12 ounces dry elbow macaroni

  • Salt, for the pasta water

For the sauce:

  • 4 tablespoons unsalted butter

  • ¼ cup all-purpose flour

  • 3 cups whole milk

  • ½ cup heavy cream

  • 1 teaspoon dry mustard powder

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt, plus more to taste

  • ¼ teaspoon black pepper

  • ¼ teaspoon smoked paprika

  • 8 ounces sharp cheddar cheese, freshly shredded, about 2 cups

  • 4 ounces Monterey Jack cheese, freshly shredded, about 1 cup

For the topping:

  • 4 ounces sharp cheddar cheese, freshly shredded, about 1 cup

  • 2 ounces Monterey Jack cheese, freshly shredded, about ½ cup

  • Butter, for greasing the skillet or baking dish

Instructions

  • Heat the oven to 375°F. Butter a deep, 12-inch oven-safe skillet with at least a 3-quart capacity, or a 9×13-inch baking dish.

  • Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions for al dente, then drain.

  • Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.

  • Gradually whisk in the milk, then the cream. Cook for 5–7 minutes, whisking frequently, until gently bubbling and lightly thickened but still pourable.

  • Stir in the mustard powder, garlic powder, salt, pepper and paprika. Remove from the heat and let the bubbling subside.

  • Stir in the sauce cheeses a handful at a time until melted and smooth. Do not boil after adding cheese. Taste and adjust the seasoning.

  • Fold in the drained macaroni and transfer to the prepared pan. Scatter the topping cheeses evenly over the surface.

  • Bake for 15–20 minutes, until bubbling around the edges. If desired, briefly broil in a broiler-safe pan, checking every 30 seconds and watching continuously.

  • Rest for 5 minutes, then serve.

Notes

  • Keep the white sauce pourable and add cheese off the heat.

  • Use the separate sauce and topping cheese quantities as listed.

  • Refrigerate leftovers promptly and use within 3 days. Reheat gently with a splash of milk until heated through.

  • Make-ahead option: assemble, cool and refrigerate promptly for up to 24 hours. Bake covered until hot throughout, then uncover to finish the topping. Expect a longer bake and a firmer texture.

  • Contains wheat and dairy. Check pasta and other ingredient labels for additional allergens.

  • Use a broiler-safe pan if browning under the broiler. A skillet handle remains hot after baking.

Find it online: https://comfortkitchenrecipes.com/creamy-baked-mac-and-cheese/