Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter or nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the recommended al dente time on the package. Drain, return pasta to the pot, and optionally toss with 1 tablespoon of butter to keep the noodles from sticking.
- While the pasta cooks, grate all the cheeses. Reserve 4 cups of cheese for the sauce, up to 2 cups extra for mixing in, and 1 1/2 to 2 cups to use as the topping.
- In a saucepan over medium heat, melt the stick of butter. Add the heavy cream, then whisk in 2 cups of the reserved sauce cheese until melted and combined. Gradually add the remaining 2 cups of sauce cheese and the milk, whisking continuously until smooth. Season with pepper and salt as needed, stir, then remove from heat.
- Pour the cheese sauce over the cooked pasta in the pot, mixing well to coat each piece. If you are using extra cheese for the mix-in, stir it in at this stage.
- Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle the reserved topping cheese evenly over the surface.
- Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and the sauce is bubbling. For a crispier surface, broil for an additional 2 to 5 minutes while watching closely.
Nutrition
Notes
Customize this mac and cheese by swapping in your preferred cheeses for the blend—you can use all cheddar or experiment with others like Fontina or Monterey Jack. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months; reheat in the oven with a splash of milk to revive creaminess. Prepare the casserole up to a day in advance and refrigerate before baking; allow extra bake time if cold. Great with roasted veggies or served alongside barbecue, chicken, or pork. For best texture, grate cheese yourself rather than using pre-shredded varieties.