Ingredients
- 6 tablespoons unsalted butter (plus more for greasing)
- 1 tablespoon + 1/2 teaspoon fine sea salt (divided, plus more to taste)
- 1 pound elbow macaroni pasta (preferably Italian bronze-cut)
- 1/2 cup reserved pasta water
- 1 tablespoon extra-light olive oil (or neutral oil)
- 6 cups shredded medium cheddar cheese (16 oz)
- 2 cups shredded mozzarella cheese (6 oz)
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
Instructions
- Preheat oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve 1/2 cup pasta water, drain pasta, and toss with oil to prevent sticking. Set aside.
- In a large bowl, combine cheddar and mozzarella cheeses. Set aside (8 cups total).
- In a Dutch oven or large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, until lightly golden.
- Gradually whisk in milk, cream, and reserved pasta water. Cook, whisking constantly, until smooth and slightly bubbling.
- Add paprika, mustard powder, garlic powder, onion powder, remaining salt, and pepper. Simmer 2–3 minutes until thickened.
- Stir in 3 cups of the cheese mixture. Once melted, add another 3 cups and stir until smooth.
- Mix in the pasta until well coated. Turn off the heat and adjust seasoning if needed.
- Pour into the prepared baking dish. Top with the remaining 2 cups of cheese.
- Bake for 15 minutes, until bubbly. Broil for 2–3 minutes for a golden top, if desired. Serve warm.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Substitute other cheeses like Gruyère or Fontina for a more complex flavor.
- This mac and cheese freezes well—cool completely and store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 501
- Sugar: 4g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
