This creamy baked mac and cheese is the ultimate comfort food! It’s loaded with gooey, melty cheese, rich flavors, and a perfectly crisp, golden top. Whether you're serving it for a family dinner or a potluck, this dish is sure to be a hit!
Ingredients:
1 lb elbow macaroni
3 tablespoons butter (divided)
2 teaspoons onion powder
2 teaspoons savory sazón seasoning
1 tablespoon garlic & herb seasoning
2 tablespoons all-purpose flour
1 cup evaporated milk
1/2 cup heavy cream
1 cup shredded gouda cheese
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Salt and black pepper, to taste
Smoked paprika (optional, for garnish)
Instructions:
1. Cook the Pasta:
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil and season with a generous pinch of salt. Add 2 teaspoons of onion powder to the water for extra flavor.
Stir in the elbow macaroni and cook according to the package instructions until al dente.
Once cooked, drain the pasta and toss it with 1 tablespoon of butter to prevent sticking.
2. Make the Cheese Sauce (Roux):
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the 2 tablespoons of flour to the melted butter and whisk continuously for about 1 minute to form a smooth roux.
Slowly pour in the evaporated milk and heavy cream, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens.
Stir in the savory sazón, garlic & herb seasoning, and salt and pepper to taste.
Add 1/2 cup of each of the shredded cheeses (gouda, sharp cheddar, and mozzarella) into the sauce. Stir until the cheese is fully melted and the sauce is creamy.
Remove the sauce from heat to prevent curdling.
3. Combine and Assemble:
Stir the cooked macaroni into the cheese sauce, making sure every noodle is coated with the creamy sauce.
Taste the mixture and adjust the seasoning if needed.
Lightly grease a baking dish and add a small layer of shredded cheese (about 1/2 cup) at the bottom.
Pour the macaroni and cheese mixture into the baking dish, layering with more shredded cheese as you go.
Top with the remaining shredded cheeses for that perfect melty top.
4. Bake:
Place the dish in the preheated oven and bake, uncovered, for 30 minutes, until the cheese is golden and bubbly.
In the last 5 minutes of baking, sprinkle a pinch of smoked paprika over the top for an added pop of color and a hint of smoky flavor. Switch the oven to broil for the final few minutes to achieve a perfectly crisp, golden crust.
5. Serve and Enjoy!
Remove from the oven and allow it to cool for a few minutes before serving.
Serve warm and enjoy your creamy, cheesy baked mac and cheese!
This rich, cheesy mac and cheese is perfect for family dinners, holiday meals, or any time you want a comforting, flavorful dish. It’s packed with layers of gooey cheese and just the right amount of seasoning. Enjoy!
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