Preparation
1. Preheat the Oven:Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Create the Roux:
In a large saucepan over medium heat, melt the butter.
Whisk in the flour to form a roux, cooking for 1–2 minutes while stirring constantly. This step is essential for thickening the sauce and creating a creamy base.
3. Build the Cheese Sauce:
Gradually whisk in the cream, ensuring the roux is fully incorporated without lumps. Cook for 3–5 minutes, stirring frequently, until the mixture thickens.
Lower the heat and stir in the grated cheeses, reserving 1/2 cup of the sharp cheddar for topping. Continue stirring until the cheeses are melted and the sauce is smooth.
Season the cheese sauce with paprika, seasoning salt, black pepper, and garlic powder. Adjust to taste.
4. Combine Pasta and Sauce:In a large mixing bowl, toss the cooked pasta with the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared baking dish.
5. Top and Bake:Sprinkle the reserved cheddar cheese over the top. Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
6. Serve:Remove from the oven and let cool for 5 minutes before serving. Garnish with paprika or fresh herbs for a festive touch.
About the Recipe
The Coziest Mac and Cheese is a luxurious take on a beloved classic—featuring a velvety, multi-cheese béchamel, perfectly cooked pasta, and a deeply golden, oven-browned cheese crust that adds rich texture and flavor. Crafted for depth and comfort, this recipe delivers balanced richness without overwhelming, making it an elegant yet approachable addition to any table. A refined comfort dish that satisfies both nostalgic cravings and modern palates.
Ingredients
For the Cheese Sauce:
2 cups sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
1 cup medium cheddar cheese, grated
1 cup Jack cheese, grated
4 tablespoons unsalted butter
1/4 cup all-purpose flour (for the roux)
3 cups cream (or whole milk/half & half)
1/2 teaspoon paprika
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Pasta:
1 pound elbow macaroni or pasta of your choice, cooked according to package instructions