Mac and cheese is the kind of comfort food that makes everyone eager to take a seat at the table. This version combines cheddar, American, and Colby Jack in a rich, creamy sauce, with another layer of cheese on top. It goes into the oven covered to keep everything moist, then finishes uncovered for a golden, bubbly topping. Scoop into it while it’s warm for that delicious stretch of melted cheese in every serving

Recipe

Best Ever Mac & Cheese

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This version combines cheddar, American, and Colby Jack in a rich, creamy sauce, with another layer of cheese on top. It goes into the oven covered to keep everything moist, then finishes uncovered for a golden, bubbly topping.

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Ingredients

1 pound elbow pasta
1 teaspoon salt, for the pasta water
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy whipping cream
Salt and black pepper, to taste
1/2 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 chicken bouillon cube, finely crumbled
8 ounces cheddar cheese, freshly shredded
8 ounces deluxe American cheese, shredded or torn into small pieces
4 ounces Colby Jack cheese, freshly shredded

Instructions

Prepare the oven and baking dish.
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
Cook the pasta.
Bring a large pot of water to a boil and add 1 teaspoon salt. Add the elbow pasta and cook until just shy of al dente, following the package timing as a guide. It will continue cooking in the oven.
Drain without rinsing and set aside.
Prepare the cheese.
Shred the cheddar and Colby Jack, and shred or tear the American cheese into small pieces. Reserve about 1 cup of the combined cheeses for the topping.
Make the sauce base.
In a large pot over medium-low heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly bubbling.
Gradually whisk in the milk until no lumps remain.
Add the paprika, seasoning salt, onion powder, garlic powder, and crumbled bouillon cube. Cook gently, stirring, until the bouillon dissolves and the sauce thickens slightly.
Melt in the cheese.
Reduce the heat to low. Add the cheese a small handful at a time, stirring until each addition melts before adding more. Keep the reserved cheese aside.
Stir in the heavy cream, then remove from the heat. Taste before adding any extra salt and black pepper.
Assemble.
Place the drained pasta in the prepared baking dish. Pour the cheese sauce over it and gently stir until all the pasta is coated.
Sprinkle the reserved cheese evenly over the top.
Bake.
Cover with aluminum foil and bake for 20–25 minutes, until hot and bubbling around the edges.
Remove the foil and bake for another 5–10 minutes, until the cheese on top is melted and lightly golden. Watch closely so it doesn’t become too dark.
Serve.
Let rest for about 5 minutes, then serve warm while the sauce is creamy and the cheese is melty.

Connie’s notes

Shred the block cheeses yourself. Freshly shredded cheese melts more smoothly than many packaged shredded cheeses.
Undercook the pasta slightly. This helps it keep its shape during baking.
Don’t rinse the noodles. The starch left on the pasta helps the sauce cling to it.
Whisk the milk in gradually. Adding a little at a time makes it easier to create a smooth sauce.
Keep the heat low when adding cheese. High heat can make the sauce grainy or cause it to separate.
Taste before adding more salt. The cheese, bouillon, and seasoning salt already bring plenty of seasoning.
Keep it covered for the first bake. This helps prevent the pasta from drying out.
Avoid overbaking. Take it out once hot throughout with a lightly golden top to preserve the creamy texture.
Reheat gently. Add a splash of milk to individual portions and warm in short microwave intervals, stirring between each.