The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese and completely from scratch, this is the ultimate, homemade comfort food. Made without Velveeta, this macaroni and cheese is rich, creamy, and seasoned with punchy creole spices (not spicy!).
½cupmozzarella cheesegrated (about half of an 8-ounce block of cheese), plus more for topping
1cupsharp cheddar Cheesegrated (about half of an 8-ounce block of cheese)
1cupcolby jack cheesegrated (about half of an 8-ounce block of cheese), plus more for topping
½teaspoonblack pepper
Instructions
Cook pasta “al dente”. Drain. Set aside.
Over medium heat, add the butter to a heavy-bottomed pot or Dutch oven and melt.
When the butter has melted, whisk in the flour about a tablespoon at a time - whisking constantly! You may need to reduce the heat slightly to prevent the flour and butter from burning. Continue cooking for about 1 minute, constantly whisking.
To the pot, slowly add in the evaporated milk in a steady stream, constantly whisking. Follow with the half and half, still whisking all the while. Gently simmer until the mixture begins to thicken.
Add in the seasonings (onion powder, garlic powder, creole seasoning, and cayenne), and stir to combine.
Stir in the cheeses (reserving the 1 cup for topping) and stir until well-combined and melted. The mixture should be silky smooth.
Then, add the cooked pasta to the pot. Stir to combine.
Transfer the mixture to a lightly greased 3-quart baking dish, and top with the remaining cheese.
Bake at 375 degrees Fahrenheit for 20 minutes uncovered or until gold and bubbly.
If desired, top with additional cheese, and broil on low for 1-3 minutes for additional color and crispiness on top.
Notes
*Please read the entire post for details, tips, and more!*
Loved this recipe?If you enjoyed this recipe, leave a star rating and a comment below! Your feedback not only helps others discover my blog but also gives me valuable insights from your experience.