Creamy Baked Mac and Cheese

Ingredients

For the Pasta:

1 lb elbow macaroni

For the Cheese Sauce:

1/2 cup unsalted butter (1 stick)

1/2 cup all-purpose flour

4 cups whole milk

2 cups heavy cream

4 cups shredded cheddar cheese (divided, use sharp for best flavor)

2 cups shredded mozzarella cheese

1 tsp salt (or to taste)

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

1/2 tsp smoked paprika (optional)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until just al dente. Drain and set aside.

2. Make the Cheese Sauce

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until bubbly (this forms a roux).

3. Add Milk & Cream

Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Let it cook for about 5 minutes until slightly thickened.

4. Add Seasonings & Cheese

Stir in salt, pepper, garlic powder, and paprika. Add 3 cups of cheddar and 1 cup of mozzarella, stirring until melted and smooth.

5. Combine Pasta & Sauce

Add cooked macaroni to the cheese sauce and stir until well coated.

6. Assemble & Bake

Pour half the mac and cheese into a greased 9x13-inch baking dish. Sprinkle with half of the remaining cheddar and mozzarella. Top with the rest of the mac and cheese, then finish with the remaining cheese.

7. Bake

Bake uncovered at 375°F (190°C) for 20-25 minutes or until the top is bubbly and golden brown.

8. Serve

Let rest for 5 minutes before serving for the creamiest texture.