Baked Macaroni and Cheese
Views: 52
Submitted by: Antillean Eats
Submit date: October 31, 2026, 10:04 pm
Information
Creamy baked macaroni and cheese with sharp cheddar, mozzarella, and a golden cheese topping. This Southern-style comfort food makes a hearty side dish for Thanksgiving and family gatherings.
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Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 tsp mustard powder (optional)
- 1 tsp salt, or to taste
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
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Preparation
- Preheat the oven to 350°F (175°C). Set out a 9 x 13-inch baking dish.
- Cook the elbow macaroni in a large pot of boiling water until just al dente, following the package directions. Drain well and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, without browning.
- Gradually whisk in the whole milk until smooth. Cook, stirring frequently, for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low. Stir in the mustard powder, if using, salt, black pepper, and smoked paprika.
- Remove from the heat. Add 2 cups of the sharp cheddar and all of the mozzarella, stirring until melted and smooth. Reserve the remaining 1 cup of cheddar for the topping.
- Fold the drained macaroni into the cheese sauce until evenly coated. Transfer to the baking dish and sprinkle with the reserved cheddar.
- Bake uncovered at 350°F (175°C) for 25-30 minutes, until bubbling around the edges and lightly golden on top.
- Let stand for 5-10 minutes before serving.