Description
This ultra-comforting baked mac and cheese delivers everything you want—creamy, cheesy pasta wrapped in a golden, bubbly top layer. Perfect for holidays, gatherings, or cozy nights at home, it’s a nostalgic classic made even better from scratch.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional topping: 1/2 cup additional shredded cheddar
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Cook macaroni in salted water until just al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in warm milk and cream. Stir continuously until thickened, about 3–5 minutes.
- Reduce heat to low. Stir in cheddar and mozzarella until fully melted.
- Add garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
- Combine cheese sauce and drained macaroni. Mix gently until coated.
- Pour into casserole dish. Top with extra cheese if desired.
- Bake uncovered for 20–25 minutes, until golden and bubbly. Broil 2–3 minutes for a crispier top.
- Let rest for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes