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Creamy Baked Macaroni and Cheese
Both shredded and diced extra-sharp yellow and white cheddar go into this béchamel-based sauce, so melted pools form throughout the pasta as it bakes. Grated yellow onion, dry mustard, a pinch of cayenne, and freshly grated nutmeg season the roux before the milk and heavy cream go in. The broiler finishes the top to a bubbly, golden crust. Serves 10, which means this is worth making for a gathering rather than a weeknight table of four.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
Ingredients
- 16 oz. uncooked large elbow macaroni, large shells, or cavatappi pasta
- 6 Tbsp. butter
- ⅓ cup grated yellow onion
- 2 tsp. dry mustard
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- ⅛ tsp. freshly grated nutmeg
- ⅛ tsp. cayenne pepper
- 6 Tbsp. all-purpose flour
- 3½ cups milk
- 1¾ cups heavy whipping cream
- 2 tsp. Worcestershire sauce
- 4 oz. extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
- 4 oz. sharp white Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
Instructions
- 1Preheat the oven to 350°F. Boil the pasta in a large pot of salted water according to the package instructions, then drain well so excess water doesn't thin out the cheese sauce.
- 2Melt the butter in a large saucepan over medium heat. Stir in the grated onion, dry mustard, kosher salt, black pepper, nutmeg, and cayenne pepper, cooking for 30 seconds until fragrant.
- 3Sprinkle the flour into the saucepan and cook for about 2 minutes, stirring constantly until the mixture turns golden. Stirring constantly cooks out the raw flour taste. Slowly whisk in the milk and heavy cream, then bring the liquid to a gentle boil while whisking occasionally.
- 4Lower the heat to medium-low and simmer the sauce for about 5 minutes. Whisk frequently until the mixture thickens slightly, then stir in the Worcestershire sauce.
- 5Take the saucepan off the heat. Add three-quarters of a cup of both the shredded yellow and white cheddar cheeses, stirring until completely melted and smooth.
- 6Set aside the remaining quarter cup of each shredded cheese for later. Fold the cooked pasta and the diced cheddar cheeses into the sauce, then transfer the entire mixture into a lightly greased 13 by 9-inch baking dish.
- 7Place the baking dish on a rimmed baking sheet and bake in the preheated oven for about 30 minutes. Once the edges are bubbly and golden, remove the dish and switch your oven setting to broil.
- 8Scatter the reserved shredded cheeses evenly over the top of the casserole. Broil the dish about 6 inches from the heat source for 2 minutes, watching closely until the cheese is melted and browned.
- 9Take the baking dish out of the oven and let it rest on a wire cooling rack for about 15 minutes before serving. This resting time allows the sauce to thicken and set properly.
Notes
- Cheese tip: Grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly.
- Make ahead: You can assemble the macaroni and cheese up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until heated through.
Recipe Details
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