There is nothing like homemade baked mac and cheese—especially when it is creamy, flavorful, and filled with plenty of cheese!
For this recipe, we made a creamy cheese sauce using butter, heavy whipping cream, extra-sharp cheddar, mozzarella, and Colby Jack cheese. We normally shred our cheese straight from the block, but this time we were rushing—and honestly, we were being a little lazy—so we cut the cheese into small cubes. It still melted into a creamy, delicious cheese sauce!
We combined the sauce with seasoned macaroni, a creamy egg mixture, and more shredded cheese before topping everything with sharp cheddar, mozzarella, and smoked paprika.
We were short on time, so we baked our mac and cheese at a higher temperature than we normally would. It still came out creamy, flavorful, and delicious! If you have more time, we recommend baking it at a lower temperature so the cheese can melt gradually and the mac and cheese can heat evenly without drying out.
This is a comforting side dish for Sunday dinner, holidays, cookouts, family gatherings, or any time you are craving homemade baked mac and cheese.
Recipe Details
Prep time: Approximately 20 minutes
Cook time: Approximately 25–30 minutes
Recommended oven temperature: 375°F
Quick-bake temperature: 430°F
Estimated servings: 4–6 side-dish servings
Ingredients
For the Macaroni
- Approximately 8 ounces elbow macaroni, or half of a standard 16-ounce box
- Water, for boiling
- Salt, for seasoning the pasta water
For the Creamy Cheese Sauce
- 1 tablespoon butter
- Heavy whipping cream, added until the cheese sauce reaches a creamy consistency
- Extra-sharp cheddar cheese, cut into small cubes
- Mozzarella cheese, cut into small cubes
- Colby Jack cheese, cut into small cubes
- A light sprinkle of salt, or to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Smoked paprika, to taste
- A small pinch of cayenne pepper
For the Creamy Egg Mixture
- 1 large egg
- Approximately ½ cup half-and-half
- A small amount of softened cream cheese
- Sour cream may be substituted for the cream cheese
For Mixing into the Macaroni
- Freshly shredded extra-sharp cheddar cheese
- Freshly shredded mozzarella cheese
- Freshly shredded Colby Jack cheese
For the Topping
- Additional freshly shredded sharp cheddar cheese
- Additional freshly shredded mozzarella cheese
- Smoked paprika, for sprinkling over the top
Instructions
1. Preheat the oven
For the slower method, preheat the oven to 375°F.
If you are short on time, like we were, you can use a higher temperature of 430°F, but watch the mac and cheese closely because it will cook and brown more quickly.
Lightly grease a baking dish and set it aside.
2. Cook the macaroni
Bring a large pot of water to a boil and add salt to season the water.
Add approximately half a box of elbow macaroni and cook until just under al dente. Avoid overcooking the noodles because they will continue cooking in the oven.
Drain the macaroni and set it aside. Do not rinse the noodles.
3. Make the creamy cheese sauce
Add 1 tablespoon of butter to a saucepan over medium-low heat and allow it to melt.
Pour in enough heavy whipping cream to begin creating the cheese sauce and stir until combined.
Add the cubed extra-sharp cheddar, mozzarella, and Colby Jack cheeses.
Continue stirring over low to medium-low heat until the cheese melts and the mixture becomes creamy and well combined. Add a little more heavy whipping cream if the sauce becomes thicker than desired.
Keep the heat low and avoid allowing the sauce to boil because high heat can cause cheese to become oily or grainy.
4. Season the cheese sauce
Lightly season the cheese sauce with salt, black pepper, garlic powder, onion powder, smoked paprika, and a small pinch of cayenne pepper.
Stir until all the seasonings are evenly combined.
Taste before adding more salt because the different cheeses already contain salt.
5. Prepare the creamy egg mixture
In a separate bowl, crack one egg and whisk it well.
Add approximately ½ cup of half-and-half and a small amount of softened cream cheese. Whisk until combined.
Sour cream may be used instead of cream cheese. A few small pieces of cream cheese remaining in the mixture are okay.
6. Combine the macaroni and creamy mixture
Place the drained macaroni in a large mixing bowl or return it to the pot.
Pour the egg, half-and-half, and cream cheese mixture over the macaroni. Mix until the noodles are evenly coated.
7. Add the cheese sauce
Pour the warm cheese sauce over the macaroni.
Mix until all the noodles are coated and the sauce is evenly distributed.
8. Mix in the shredded cheese
Add freshly shredded extra-sharp cheddar, mozzarella, and Colby Jack cheese.
Fold the shredded cheese into the macaroni until it is evenly distributed.
9. Add the topping
Transfer the macaroni mixture to the prepared baking dish and spread it evenly.
Top with additional shredded sharp cheddar and mozzarella cheese.
Lightly sprinkle smoked paprika over the top.
10. Bake
Recommended slower method:
Bake uncovered at 375°F for approximately 25–30 minutes, or until the cheese is melted, the center is hot, and the edges are lightly bubbling.
Quick method:
If baking at 430°F, begin checking the mac and cheese after approximately 15–20 minutes. Remove it once the cheese is melted, the center is hot, and the edges are bubbling.
Every oven cooks differently, so use the appearance of the mac and cheese as your guide. Avoid overbaking so the inside stays creamy.
11. Rest and serve
Remove the mac and cheese from the oven and allow it to rest for approximately 5–10 minutes before serving.
The mac and cheese will continue to set slightly as it cools while remaining creamy inside.
Huston Sisters Tips
- We normally shred all of our cheese straight from the block, but this time we were rushing and cut some of it into small cubes. It still melted and tasted delicious!
- Cutting the cheese into small, evenly sized cubes helps it melt more quickly.
- Freshly shredded block cheese usually melts more smoothly than packaged shredded cheese.
- Extra-sharp cheddar adds a bold cheese flavor, Colby Jack adds creaminess, and mozzarella helps create a smooth texture.
- This recipe is creamy and cheesy but may not create an exaggerated cheese pull. The egg helps the mac and cheese set and gives it more structure after baking.
- Add salt lightly because the cheese already contains salt.
- We use smoked paprika instead of regular paprika for a deeper flavor and extra color.
- A small pinch of cayenne adds warmth without making the mac and cheese spicy.
- If you have time, bake the mac and cheese at 375°F. If you are rushing, the higher-temperature method can work—just watch it closely.
- Avoid overcooking the macaroni or overbaking the finished dish so it stays creamy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three to four days.
When reheating, add a small splash of milk, half-and-half, or heavy whipping cream to help restore some of the creaminess.
Cover while reheating to keep the mac and cheese from drying out.
Cooking with the Huston Sisters
Food, Fun & Honest Reviews
We were rushing a little when we made this mac and cheese, but it still came out creamy, flavorful, and delicious! Sometimes you use the time you have, make a few shortcuts, and still end up with something the whole family enjoys.
If you try our baked mac and cheese, let us know how it turns out! Do you prefer your mac and cheese creamy and soft or a little firmer and more set?
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