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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.
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