Baked Mac and Cheese

Ingredients

• 4 cup elbow pasta (Dried)
• 0.5 cup unsalted butter
• 0.25 cup all-purpose flour
• 2 cup whole milk (Added in two portions: 1 cup, then the remaining 1 cup)
• 1 cup heavy whipping cream
• 1 tbsp minced garlic
• 1 cup shredded mozzarella cheese (Part of the cheese mixture; reserve 1 cup total cheese for garnishing)
• 1 cup shredded sharp cheddar cheese (Part of the cheese mixture; reserve 1 cup total cheese for garnishing)
• 1 cup shredded Colby Jack cheese (Part of the cheese mixture; reserve 1 cup total cheese for garnishing)
• salt (To taste; also used to salt the pasta cooking water)
• 1 tbsp black pepper
• 0.75 tsp red paprika
• 0.5 tsp onion powder
• cayenne powder (A pinch)
• nutmeg (Amount not specified in the source)
• olive oil (A little, for drizzling over the drained pasta to prevent sticking)
• chopped parsley or chives (Optional topping)
• grated Parmesan cheese (Optional topping)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   When the water is boiling, add the dried elbow pasta and cook for 1 minute less than the package directions specify, so the pasta remains al dente.

3. 3

   Drain the pasta and drizzle it with a little olive oil to keep it from sticking.

4. 4

   In a large saucepan over medium heat, melt the unsalted butter.

5. 5

   Add the flour and cook, stirring constantly, for 1 minute.

6. 6

   Add 1 cup of the milk and mix to dissolve the flour paste into the milk.

7. 7

   Add the remaining milk and mix until the sauce is free of lumps.

8. 8

   Pour in the heavy cream slowly while whisking continuously until the mixture is smooth.

9. 9

   Add the minced garlic, red paprika, black pepper, nutmeg, cayenne powder, onion powder, and salt. Whisk until smooth.

10. 10

    Continue cooking the sauce for 4 to 5 minutes, or until it thickens.

11. 11

    Reduce the heat to low and add the shredded mozzarella, sharp cheddar, and Colby Jack to the cream mixture, reserving 1 cup of the combined cheese for garnishing.

12. 12

    Taste the cheese sauce and adjust the seasoning to your liking.

13. 13

    In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring until fully combined.

14. 14

    Pour the pasta mixture into a baking dish.

15. 15

    Sprinkle the reserved cheese over the top. Add chopped parsley or chives and grated Parmesan if desired.

16. 16

    Bake at 325°F for 20 minutes, or until the cheese is bubbly and lightly golden brown.

Notes

The source does not specify the baking dish size or the amount of nutmeg. It says to reserve 1 cup of the combined shredded cheese for the topping.

Nutrition per serving

• main
• American
• baked
• vegetarian
• comfort food
• holiday
• Thanksgiving
• pasta