Baked Mac and Cheese is tasty, rich, and so quick and easy to make from scratch! Learn how to make a delicious, amazingly cheesy macaroni and cheese that is sure to become a family favorite!
Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with one Tablespoon of butter and set aside.
*WHILE YOUR PASTA WATER IS COMING TO A BOIL SHRED ALL CHEESES AND COMBINE THEM IN A LARGE BOWL.
Cook the elbow pasta in a large pot of salted boiling water. Cook 1-2 minutes less than called for on the package directions. Drain and set aside.
Melt the butter in a large skillet over medium heat. Once the butter is melted sprinkle in the flour and whisk to combine. Whisk constantly for one minute.
While continuing to whisk constantly, slowly pour in the milk and cream until smooth. Continue to simmer this mixture and whisk constantly for 2 minutes.
Remove the pan from the heat (or turn heat off for gas stove) stir in four cups of the cheese (1-2 cups at a time) until smooth. Then, whisk in the seasonings.
Stir the pasta into the cheese sauce until well combined. Pour half of the mac and cheese into the prepared baking dish and top with half of the remaining cheese. Repeat with the remaining mac and remaining shredded cheese.
Bake in preheated oven for 15-20 minutes until cheese is bubbly and golden.
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Notes
NOTE: Please read the post, especially the part above the recipe card for all of my best recipe tips and notes! CHEESE: Use freshly shredded cheeses from the block for best results! Bagged cheese will clump. SEASONING: Don't be afraid to add the mustard and hot sauce, this combination will NOT make your mac and cheese taste of mustard or make it spicy it just brings out the flavor of the cheese.