Baked Macaroni and Cheese
This extra cheesy baked macaroni and cheese is decadent, creamy, and delicious.
My daughter recently showed me a viral mac and cheese Tik Tok video and asked me to try making it. I adapted the recipe to work with what I had on hand since we were stuck at home due to really bad weather. The tasty baked macaroni and cheese was creamy and extra decadent with the layer of cheese on top, and it paired well with garlic parmesan wings and a simple salad.
Baked Macaroni and Cheese
Ingredients:
- 8 oz cavatappi pasta
- 4 tbsp butter
- 4 tbsp flour
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, grated, divided
- 1 1/2 cups Monterey Jack cheese, grated, divided
- 2 slices American cheese
- 1/2-1 tbsp Dijon mustard, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Baked Macaroni and Cheese
Preheat the oven to 375 degrees. Coat an 9-inch baking dish with cooking spray.
Cook the cavatappi noodles per package instructions to al dente, in a large pot of well-salted boiling water.
Make the rue, in a large saucepan, melt the butter over medium heat; stir in the flour, smoked paprika, garlic powder, and onion powder until well combined and cook for 1-2 minutes, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
Finish the sauce, by reducing heat to low and gradually add the 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and American cheese slices; whisk until melted. Season with sea salt and freshly cracked pepper, to taste. Taste the sauce and add more seasonings if needed. Add the cooked & drained noodles to the sauce.
Toss to coat evenly then pour into the prepared baking dish. Top with the remaining cheddar and Monterey Jack cheese evenly over the macaroni and cheese.
Bake the macaroni and cheese by placing into the oven to bake for 15 minutes. Turn the oven to broil and cook, watching very carefully, for 2-3 minutes, or until the cheese is melted and golden brown.
Remove from the oven and sprinkle the top with parsley, if desired. Serve and enjoy.
Equipment
- 9-inch Baking Dish
Ingredients
- 8 oz cavatappi pasta
- 4 tbsp butter
- 4 tbsp flour
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 cups whole milk
- 1 ½ cups sharp cheddar cheese grated, divided
- 1 ½ cups Monterey Jack cheese grated, divided
- 2 slices American cheese
- 1/2-1 tbsp Dijon mustard to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat an 9-inch baking dish with cooking spray.
- Cook the cavatappi noodles per package instructions to al dente, in a large pot of well-salted boiling water.
- Make the rue, in a large saucepan, melt the butter over medium heat; stir in the flour, smoked paprika, garlic powder, and onion powder until well combined and cook for 1-2 minutes, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
- Finish the sauce, by reducing heat to low and gradually add the 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and American cheese slices; whisk until melted. Stir in the Dijon mustard then season with sea salt and freshly cracked pepper, to taste.
- Taste the sauce and add more seasonings if needed. Add the cooked & drained noodles to the sauce.
- Toss to coat evenly then pour into the prepared baking dish. Top with the remaining cheddar and Monterey Jack cheese evenly over the macaroni and cheese.
- Bake the macaroni and cheese by placing into the oven to bake for 15 minutes. Turn the oven to broil and cook, watching very carefully, for 2-3 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and sprinkle the top with parsley, if desired. Serve and enjoy.
An ultimate comfort food, esp. in cold winter days..this is just irresistible!
I love mac and cheese and could eat it several times a week but can’t handle the calories. Your first pic made me want to lick my screen.