Description
This Creamy Baked Mac and Cheese is a decadent, comforting dish combining a rich béchamel cheese sauce with perfectly cooked pasta. Featuring a blend of sharp cheddar, Colby-jack, and parmesan cheeses, it is baked to golden bubbly perfection with a broiled cheesy crust and garnished with fresh chives for a subtle freshness. Ideal for family dinners or special gatherings, it serves 10 and takes just about 50 minutes from start to finish.
Ingredients
Pasta
- 1 pound pasta (cellentani, cavatappi, rotini, or macaroni)
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups whole milk (warmed)
- 1 12 oz can evaporated milk (warmed)
- 1 pound sharp cheddar cheese (freshly shredded)
- 1/2 pound Colby-jack cheese (freshly shredded, divided)
- 1/2 cup parmesan cheese (freshly shredded)
- 1/2 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Garnish
- Remaining 1/2 pound Colby-jack cheese (for topping)
- Fresh chives (minced)
Instructions
- Preheat and cook pasta: Preheat your oven to 350℉ (175℃) and position the oven rack to the upper third. Bring a large pot of salted water (1 tablespoon kosher salt) to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the béchamel cheese sauce: Using the same pot, melt the unsalted butter over medium heat. Sprinkle in the flour and cook for 1-2 minutes while stirring constantly to form a roux. Slowly whisk in the warmed whole milk and evaporated milk, bringing the mixture to a gentle simmer, stirring frequently to prevent scorching. Once the sauce begins to thicken, remove from heat and immediately stir in the sharp cheddar, parmesan, and half of the Colby-jack cheese, adding in handfuls and allowing each to melt before adding more. The sauce should be warm but not boiling to prevent the cheese from becoming stringy.
- Season and combine with pasta: Add 1/2 teaspoon kosher salt, freshly ground black pepper, and the Dijon mustard to the cheese sauce. Stir well, then fold in the cooked pasta. Taste and adjust seasonings as needed.
- Assemble and bake: Transfer the mac and cheese mixture to a 9x13-inch baking dish. Evenly sprinkle the remaining half of Colby-jack cheese on top. Bake uncovered for about 20 minutes or until the dish is heated through and the edges start to bubble.
- Broil for the perfect crust: Remove the mac and cheese from the oven and turn the broiler to high. Once preheated, return the dish to the oven and broil the top cheese layer for 1-2 minutes. Keep a close eye to avoid burning or overheating.
- Garnish and serve: Remove from oven and sprinkle with freshly minced chives. Serve immediately and enjoy the creamy, cheesy goodness.
Notes
- Ensure the béchamel sauce is warm but not boiling when adding cheese to avoid a stringy texture.
- Using freshly shredded cheese instead of pre-shredded enhances melting and flavor.
- Watching the broiler carefully prevents burning the cheesy crust.
- Fresh chives add a mild onion flavor and a pop of color for garnish.
