The Best Baked Mac and Cheese (45 Minutes)
A creamy, oven-browned casserole blending elbow macaroni with a rich, seasoned multi-cheese sauce and a golden-crisp top for holiday comfort.
Ingredients
- 16 ounces macaroni elbow noodles (or cavatappi/shells)
- 8 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 24 ounces evaporated milk
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish
- Cook elbow macaroni according to package instructions; drain and set aside
- In a large saucepan, melt butter over medium heat until golden browned
- Whisk in flour to form a roux and cook for 2 minutes
- Gradually add evaporated milk, heavy cream, and milk while whisking to avoid lumps
- Stir in onion powder, garlic powder, smoked paprika, Cajun seasoning, and cayenne
- Reduce heat to low and simmer until sauce thickens (5-7 minutes)
- Fold in shredded cheddar, Gruyère, and Parmesan until fully melted and glossy
- Mix cooked macaroni into the cheese sauce until evenly coated
- Transfer to prepared baking dish, smooth the top, and bake for 20-25 minutes until golden-brown and bubbly
Notes
Browning the butter deepens flavor; use a splatter screen for oven finish
For gluten-free option, substitute pasta and use cornstarch as a thickener
Leftovers keep refrigerated for 3-4 days
For gluten-free option, substitute pasta and use cornstarch as a thickener
Leftovers keep refrigerated for 3-4 days
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 42gProtein: 22gFat: 32gSaturated Fat: 19gCholesterol: 110mgSodium: 1800mgFiber: 2gSugar: 5g
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