Creamy Baked Macaroni and Cheese
This four cheese creamy baked macaroni and cheese is the BEST macaroni cheese you'll ever have. It's easy to make and comes together in under an hour. If you love a cheesy, easy, and incredibly flavorful macaroni and cheese, this recipe is for you!
Equipment
Ingredients
- 1 tbsp Chicken Bouillon Paste , (optional but highly recommended)
- 16 oz Macaroni/Elbow Pasta
- 16 oz Sharp Cheddar Cheese, (shredded)
- 8 oz Mozzarella Cheese, (shredded)
- 8 oz Colby Jack Cheese, (shredded)
- 7 oz Dubliner Cheese , (shredded)
- 4 tbsp Salted Butter
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Dijon Mustard
- 1 tsp Cajun Seasoning
- 1/8 tsp Nutmeg
- 4 tbsp All Purpose Flour
- 2 cups Heavy Cream
- 14 oz Evaporated Milk
- 4 oz Cream cheese (cut into chunks), (room temperature)
- Salt and Pepper, as desired
Instructions
- Preheat oven to 400 degrees F. Bring large pot of water to a boil and add chicken bouillon paste. Stir together (carefully) to dissolve the paste in the water. Boil pasta until al dente, according to package instructions. Drain pasta and set aside. (do not rinse the pasta!!) 1 tbsp Chicken Bouillon Paste 16 oz Macaroni/Elbow Pasta
- Shred all of the cheeses, leaving some of the cheese in chunks so that you get pockets of melted cheese while it cooks in the oven. Mix together all of the cheeses in a mixing bowl. 16 oz Sharp Cheddar Cheese 8 oz Mozzarella Cheese 8 oz Colby Jack Cheese 7 oz Dubliner Cheese
- In a skillet over medium heat, melt butter and add onion powder, garlic powder, Cajun seasoning, and nutmeg. Stir together for about 1 minute, then add the flour and whisk together, cooking until the mixture thickens slightly, about 3 minutes. 4 tbsp Salted Butter 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Cajun Seasoning 1/8 tsp Nutmeg 4 tbsp All Purpose Flour
- Pour in heavy cream, evaporated milk, and cream cheese and reduce stove to low heat. Cook for about 5-8 minutes, until the sauce has thickened. Remove the skillet from the heat and add half of the shredded cheeses and stir until the cheese is fully melted. Add dijon mustard and stir together. Taste and season with salt and pepper as needed. Be careful with the salt, the cheeses are naturally salty. 2 cups Heavy Cream 14 oz Evaporated Milk 4 oz Cream cheese (cut into chunks) Salt and Pepper, as desired 1 tbsp Dijon Mustard
- Add half of the macaroni to a 9x13 baking dish. Sprinkle half of the reserved cheese on top, then add the remainder of the macaroni on top. Sprinkle with remaining cheese.
- Bake for 15-20 minutes, until melty and bubbling. Then broil for 2-4 minutes, until golden and crispy on top. Let the mac and cheese cool for 5-10 minutes before cutting into it.
Video
Notes
Tips for Making the Best Macaroni and Cheese
- Grate your own cheese! Use block cheese and shred the cheese with a grater. Pre-shredded cheese is drier and tend to have additives to prevent the cheese from clumping. This may seem like a minuscule step but it makes the world of a difference!
- Don't overcook your pasta! Only cook pasta until it's al dente. If you cook the pasta as per normal, it'll be too soggy when you bake it in the oven!
- Also, do not rinse your pasta while draining. You want to keep all of the flavor in!
- Adjust the amount of salt as per your preference. Taste as you go and add salt as needed. Cheese is naturally salty so be mindful of this!
Nutrition
Calories: 731kcal, Carbohydrates: 39g, Protein: 31g, Fat: 51g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 148mg, Sodium: 842mg, Potassium: 326mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1775IU, Vitamin C: 1mg, Calcium: 671mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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