1 / 1
Creamy Baked Macaroni and Cheese
Crispy on the outside and impossibly creamy within, this baked macaroni and cheese sets a new standard for comfort food. A homemade cheese sauce infused with grated onion, dry mustard, and a hint of cayenne pepper coats every noodle. By combining both shredded and diced sharp cheddar, you'll discover irresistible pockets of melted cheese throughout the dish. It's finished under the broiler for a golden, bubbly crust that contrasts beautifully with the rich interior.
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.