Baked Macaroni and Cheese with Homemade Cheese Sauce | CookOS

Baked Macaroni and Cheese

Name: Baked Macaroni and Cheese with Homemade Cheese Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lbs macaroni pasta, cooked; 1 tsp salt; 1 tsp paprika; 1 tsp garlic powder; 1 tsp smoked paprika; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 (12 oz) can evaporated milk; 1 cup heavy whipping cream; 1 tbsp Dijon mustard; 4 cups shredded sharp cheddar cheese, divided; 2 cups shredded mozzarella cheese, divided

This baked macaroni and cheese combines tender pasta with a velvety homemade cheese sauce made from butter, flour, evaporated milk, and heavy cream, finished with smoked paprika and garlic for depth. It's designed to feed a crowd and bakes to a golden finish.

🌍American 🏷️Mac and cheese 🏷️Baked mac and cheese 🏷️Macaroni 🏷️Cheese Pasta

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Total

55 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

2 lbs macaroni pasta, cooked
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp smoked paprika
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 (12 oz) can evaporated milk
1 cup heavy whipping cream
1 tbsp Dijon mustard
4 cups shredded sharp cheddar cheese, divided
2 cups shredded mozzarella cheese, divided

12 Ingredients

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Instructions

1
Cook macaroni according to package directions until al dente. Drain and set aside. Preheat oven to 375°F (190°C).
2
In a small bowl, combine salt, paprika, garlic powder, and smoked paprika.
3
In a large pot or wok over medium heat, melt the butter.
4
Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux.
5
Slowly pour in the evaporated milk and heavy cream, whisking continuously to prevent lumps. Bring the sauce to a simmer.
6
Reduce heat to low and stir in the Dijon mustard and the prepared spice mixture.
7
Gradually add 3 cups of the shredded cheddar and 1 cup of the shredded mozzarella, stirring until the cheese is completely melted and the sauce is smooth.
8
Add the cooked macaroni to the cheese sauce and stir until everything is evenly coated.
9
Transfer the mixture to a large baking dish.
10
Top with the remaining 1 cup of cheddar and 1 cup of mozzarella.
11
Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
12
Let the mac and cheese rest for 10 minutes before serving.

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Tips & Notes

Pro tips

Make a proper roux with butter and flour before adding milk—whisk constantly to prevent lumps in the cheese sauce.
Add cheese off heat after removing the pan from the stove to prevent separation and keep the sauce silky.
Taste and adjust seasoning before baking; baking time won't deepen flavors, so season the sauce fully.
Don't overbake—pulling it out when the top just turns golden prevents a dry, broken sauce underneath.

Substitutions

Heavy whipping cream → whole milk (sauce will be less rich but still creamy)
Evaporated milk → half-and-half (use same amount; texture will be slightly thinner)
Dijon mustard → dry mustard powder at 1/2 tsp (adds tang without affecting sauce consistency)
Smoked paprika → regular paprika (loses smokiness but maintains color and mild pepper flavor)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat covered at 325°F for 15–20 minutes until warmed through, or microwave individual portions with a splash of milk.