Creamy Baked Mac and Cheese with Cheddar Sauce | CookOS

Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese with Cheddar Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup butter; 1/2 cup all-purpose flour; 2 cups milk; 3 cups half-and-half; 1 tsp seasoned salt; 1 tsp paprika; 1/2 tsp black pepper; 4 cups shredded cheddar cheese; 2 lbs cavatappi pasta, cooked; 1 cup shredded cheddar cheese, for topping; 2 tbsp butter, for topping; 1 cup breadcrumbs, for topping; cooking spray, for greasing

This creamy baked mac and cheese combines a silky homemade cheddar sauce made with butter, flour, milk, and half-and-half, topped with extra cheese and browned breadcrumbs for a crispy-creamy contrast.

🌍American 🏷️Mac and cheese 🏷️Baked mac and cheese 🏷️Cheddar cheese 🏷️Pasta Comfort food

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

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Ingredients

1/2 cup butter
1/2 cup all-purpose flour
2 cups milk
3 cups half-and-half
1 tsp seasoned salt
1 tsp paprika
1/2 tsp black pepper
4 cups shredded cheddar cheese
2 lbs cavatappi pasta, cooked
1 cup shredded cheddar cheese, for topping
2 tbsp butter, for topping
1 cup breadcrumbs, for topping
cooking spray, for greasingoptional

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Instructions

1
In a large pot over medium heat, melt 1/2 cup of butter. Whisk in the flour to create a roux and cook for about 5 minutes, whisking constantly.
2
Gradually whisk in the milk and half-and-half until the mixture is smooth.
3
Stir in the seasoned salt, paprika, and black pepper.
4
Continue to cook the sauce for about 5 minutes, stirring occasionally, until it thickens.
5
Remove the pot from the heat and stir in 4 cups of shredded cheddar cheese until it's completely melted and the sauce is smooth.
6
In a large bowl, combine the cooked pasta with the cheese sauce and mix until the pasta is fully coated.
7
Pour the macaroni and cheese into a greased baking dish and spread evenly.
8
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
9
To make the topping, melt 2 tablespoons of butter in a small saucepan. Add the breadcrumbs and toast, stirring frequently, until golden brown.
10
Spread the toasted breadcrumbs evenly over the mac and cheese.
11
Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until bubbly and golden brown on top.

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Tips & Notes

Pro tips

Make the roux (butter and flour) over medium heat for 1–2 minutes, stirring constantly, before adding milk to prevent lumps.
Add milk and half-and-half slowly while whisking to ensure a smooth, lump-free sauce.
Stir the cheese into the sauce off the heat so it melts evenly without becoming grainy.
Use freshly shredded cheddar cheese rather than pre-shredded for a creamier, smoother sauce.

Substitutions

All-purpose flour → cornstarch (use 2 tablespoons instead of 1/2 cup; whisk into cold milk first)
Half-and-half → whole milk (sauce will be less rich; add 2 tablespoons cream cheese for richness)
Cheddar cheese → gruyère or sharp cheddar blend (sharper flavor, slightly less creamy)
Cavatappi → elbow macaroni or penne (same cooking time, slightly different texture)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered in a 350°F oven until warmed through, about 20–25 minutes, or in the microwave in 2-minute intervals.

Common Questions

Can I make this mac and cheese ahead of time?

Yes. Assemble the dish, cover, and refrigerate up to 24 hours. Bake covered at 350°F for 40–50 minutes, then uncover and bake until golden.

What type of pasta works best for baked mac and cheese?

Cavatappi (as in this recipe) or elbow macaroni work well because their shapes trap sauce. Penne and rigatoni are also good options.

Why is my cheese sauce lumpy?

Lumps form when the roux isn't cooked long enough before adding milk, or the milk is added too fast. Whisk constantly and add milk gradually over 2–3 minutes.