Description
A deeply creamy, ultra-cheesy baked macaroni and cheese made with a rich roux-based sauce combining sharp cheddar, Monterey Jack, evaporated milk, whole milk, ground mustard, and smoked paprika, baked until the top is perfectly golden, bubbly, and irresistible. The ultimate crowd-pleasing comfort food dish that delivers restaurant-quality results every single time.
Ingredients
- 1 lb (450g) elbow macaroni, cooked 2 minutes less than package directions
- 4 cups (450g) sharp cheddar cheese, freshly grated, divided
- 2 cups (225g) Monterey Jack cheese, freshly grated, divided
- 12 oz (355ml) evaporated milk
- 2 cups (480ml) whole milk
- ½ cup (115g) unsalted butter
- ½ cup (65g) all-purpose flour
- 1 tsp (2g) smoked paprika, for dusting the top
- 2 tablespoons (8g) fresh parsley, finely chopped
- 1 tsp (2g) ground mustard
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
- Cook the elbow macaroni in well-salted boiling water for 2 minutes less than the package directions indicate. Drain well and set aside — the pasta will finish cooking in the oven.
- In a large saucepan over medium heat, melt the butter completely. Add the flour and whisk constantly for 1–2 minutes to cook out the raw flour taste and form a smooth, pale golden roux.
- Slowly pour in the evaporated milk and whole milk in a steady stream, whisking constantly to prevent lumps from forming. Continue whisking over medium heat for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and add the ground mustard and half of both the shredded cheddar and Monterey Jack cheeses. Stir until completely melted and the sauce is smooth, glossy, and deeply creamy. Season generously with salt and pepper to taste.
- Add the drained macaroni to the cheese sauce and fold together until every piece of pasta is thoroughly coated.
- Pour half the mac and cheese mixture into the prepared baking dish and spread evenly. Sprinkle half of the remaining cheese over this layer. Pour the rest of the mac and cheese on top and spread evenly. Top with all remaining cheese in a thick, even layer.
- Dust the smoked paprika evenly over the top cheese layer.
- Bake uncovered for 25–30 minutes until the cheese on top is fully melted, bubbling at the edges, and deep golden brown in spots.
- Remove from the oven and rest for 5 minutes. Scatter fresh parsley over the top and serve immediately.
Notes
- Always grate your cheese fresh from the block — pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the sauce grainy.
- Undercook the pasta by 2 minutes before baking — it will absorb sauce and finish cooking in the oven, preventing a mushy final texture.
- The evaporated milk is not optional — it contains less water than regular milk and keeps the sauce stable and creamy throughout baking without breaking or becoming greasy.
- Prep Time: 20 mins
- Cook Time: 35 mins