Baked Mac and Cheese

Yield: 12 Servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Course: Side Dish

Cuisine: American

Author: Sabrina Snyder

Baked Mac and Cheese is the ultimate side dish for any meal made with three cheeses, this classic is perfect for the holidays and for summer cookouts!


1 pound elbow macaroni

1/2 cup unsalted butter

1/2 cup all-purpose flour

2 teaspoons mustard powder

1/2 teaspoon cayenne pepper

1 teaspoon paprika

6 cups milk

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

1 large egg

4 ounces Monterey Jack cheese

4 ounces mozzarella cheese

12 ounces sharp cheddar , divided


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Pre-heat the oven to 350 degrees.
  2. Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.*
  3. Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
  4. Add the butter to a large stockpot and melt on medium-low heat.
  5. Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
  6. Add the milk slowly while whisking to keep the mixture well combined.
  7. Add in the salt and pepper and cook for an additional 5 minutes.
  8. Turn off the heat.
  9. Remove 1 cup of the milk  mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
  10. Add the egg to the cooled milk and whisk it well until fully combined.
  11. Turn the heat on the pot back on to medium-low.
  12. Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
  13. Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
  14. Add the cooled macaroni back into the pot and toss with the cheese sauce.
  15. Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
  16. Bake for 30 minutes, uncovered.

Recipe Notes

* I use blocks of cheese for my mac and cheese because shredded cheese is coated in a powder that prevents the cheese from sticking to each other. This also results in cheese that may not melt as fully and result in as creamy of a texture as we'd like.

** Removing the cup of milk, cooling, then adding in the egg allows for us to temper the egg which prevents it from immediately scrambling in the hot milk mixture.

Nutrition Information

Yield: 12 Servings, Amount per serving: 485 calories, Serving Size: 1 , Calories: 485g, Carbohydrates: 38g, Protein: 21g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 91mg, Sodium: 734mg, Potassium: 302mg, Fiber: 1g, Sugar: 7g, Vitamin A: 990g, Calcium: 473g, Iron: 1.2g

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