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Golden-Baked Macaroni and Cheese

There are recipes you make to feed yourself, and there are recipes you make to feel something. This baked macaroni and cheese is the latter. It’s comfort wrapped in layers of creamy sauce, golden crusts of melted cheese, and the kind of thoughtful preparation that transforms an ordinary dish into an extraordinary one. Every step is deliberate, every ingredient chosen with care, and every bite tells a story of tradition, indulgence, and love. This is not ya momma Mac and cheese recipe, but it is mild but still full of flavor. I think it has to be on the list of my kids favorite things to eat for 2024.

This isn’t just macaroni and cheese. It’s the dish you bring to a potluck knowing it will be the first empty pan on the table. It’s the dish your family requests on holidays, and it’s the dish you make for your family when you want a soulful side dish.

Ingredients for Perfect Creamy Baked Mac and Cheese

• 1 ½ lbs large elbow macaroni pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 tbsp kosher salt (to season the pasta water)
• 1 ½ - 2 tsp seasoned salt (a signature touch for depth of flavor)
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• 3 cups half & half and 1 cup of heavy cream
• 4 oz cream cheese, cubed
• 2 cups mild cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 cup Gouda cheese, freshly grated
• 1 tbsp parsley, minced (optional)

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The Secret to Perfect Baked Macaroni and Cheese

1. Grate the Cheese with Purpose
Start by grating your cheeses—mild cheddar, Monterey Jack, and Gouda. This is the foundation of your dish. Freshly grated cheese melts better, tastes richer, and brings a texture that pre-shredded cheese simply can’t match. Combine the grated cheeses in a large bowl and set them aside. This step, though simple, sets the tone for the entire dish.

2. Season the Pasta from the Start
Bring a large pot of water to a rolling boil and season it generously with kosher salt. Think of this as the first layer of flavor in your dish. Cooking the pasta in salted water ensures it is seasoned from the inside out. Cook the macaroni until al dente—firm to the bite but tender enough to hold its place in the final dish. Drain the pasta, and run cold water over the pasta while still in the colander to stop the cooking process and set aside.

3. Create the Roux: The Soul of the Sauce
Preheat your oven to 350°F. In a heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour to create a roux—a smooth, golden paste that forms the base of the sauce. Cook it for 1-2 minutes to remove any raw flour taste. This step requires patience; rush it, and you’ll compromise the creaminess of the sauce.

4. Build a Silky Cheese Sauce
Gradually whisk in the half & half, pouring slowly to avoid lumps. Stir constantly as the mixture thickens into a velvety sauce. Add the cream cheese and whisk until it melts completely. The cream cheese adds a tangy richness that takes this sauce from good to unforgettable.

5. Season with Intention
Season the sauce with seasoned salt, smoked paprika, and ground black pepper. Each spice plays a role—the seasoned salt adds depth, the smoked paprika brings a subtle warmth, and the black pepper ties it all together with a hint of spice.

6. Melt the Cheese, One Handful at a Time
Gradually add half of the grated cheese mixture, one handful at a time. Stir thoroughly after each addition, allowing the cheese to melt completely before adding more. The result is a sauce so creamy and smooth that you’ll be tempted to stop here and dive in. Resist—there’s more magic to come.

7. Layer with Love
In a greased baking dish, spoon in half of the pasta coated in the cheese sauce. Sprinkle half of the remaining grated cheese over the top. Add the rest of the pasta mixture, then finish with the remaining cheese. These layers ensure that every bite offers a mix of gooey interior and crisp, golden topping.

8. Bake to Golden Perfection
Place the dish in the oven and bake for 30-35 minutes, or until the top is bubbling and golden brown. The cheese will form a crust that is equal parts crisp and gooey—a perfect contrast to the creamy pasta beneath.

Why This Recipe Will Be Your Favorite

1. The Freshly Grated Cheese Difference
   Freshly grated cheese melts seamlessly into the sauce, ensuring a creamy texture without the graininess that pre-shredded cheese can bring.
2. Layered Flavor from Start to Finish
   Seasoning the pasta water, sauce, and layers of cheese creates depth in every bite.
3. Golden Crust, Creamy Core
   Baking the mac and cheese gives it a perfect crust that balances the silky, cheese-coated pasta inside.

Pro Tips for the Best Baked Macaroni and Cheese

• Taste as You Go: When seasoning the sauce, taste often to ensure the balance is just right. Adjust the spices to your liking.
• Don’t Overcook the Pasta: Remember, the pasta will continue to cook in the oven. Undercooking slightly ensures it remains firm.
• Use a Heavy-Bottomed Pot: For the roux and sauce, a sturdy pot helps distribute heat evenly, preventing scorching.
• ‍Season with Intention:
  Salting the pasta water generously is the first step to building flavor. Don’t skip this—it’s the difference between bland and bold.
• ‍Take Your Time:
  The sauce is the soul of the dish. Whisk slowly, add ingredients gradually, and allow the flavors to develop fully.

This dish isn’t just about cooking; it’s about creating. Each step—from grating the cheese to layering the pasta—is a chance to slow down and connect with the food. The end result is more than a meal; it’s an experience, a memory waiting to happen. Whether you’re sharing it with family, bringing it to a gathering, or enjoying it solo, this baked macaroni and cheese is a reminder of how comforting and indulgent food can be.

For more recipes that bring heart and flavor to your table, visit EdieOeats.com.