Ah the classic mac and cheese dinner. Is there a meal that is more comforting or beloved by families? Not in my house! However, there is no blue box here – this homemade baked creamy mac and cheese recipe is simple to throw together and absolutely loved by anyone who has tasted it.
Now mac and cheese is not the kind of meal you make every week. It’s the kind of meal you make when you just need complete comfort food. (Ok, so maybe you need that weekly!?!) I have been making homemade mac and cheese for over 20 years now and this is my beyond tried and true favorite recipe that I want to share with the world. All I can say is that you will be in gooey cheese heaven. Serve with salad and crusty bread and you will definitely have a new family favorite dinner.
A couple of tips for this recipe:
- You can substitute out some of the extra sharp for other cheese in this recipe – think Gruyere, pepper jack, or even some white cheddar. However, you need to grate it yourself. No using the pre-shredded bags as it is has a coating that makes it not melt as well. The exception to this rule is Kraft Creamy Melt Mozzarella. The touch of cream cheese in the blend makes it *chef’s kiss.*
- I use the Great Value extra sharp cheese blocks at Walmart. They are inexpensive and delicious.
- You can substitute more regular milk for the half and half but the half and half makes it extra creamy.
- I used the Barilla Cellentani pasta for the pictured batch.
Ingredients:
- 16oz of your favorite pasta, (cellentani, the trio, rigatoni or penne are some of our favs)
- 2 cups half and half
- 2 cups milk
- 1/2 cup butter
- 4 Tbsp cornstarch
- 1 Tbsp spicy brown mustard
- 1 tsp salt
- 1/2 tsp pepper
- 24oz extra sharp cheddar cheese, shredded, divided
- 1 cup Kraft Creamy Melt Shredded Mozzarella, divided
Instructions
- Preheat oven to 350. Spray a 9×13 pan with non stick cooking spray.
- Bring a big pot of salted water to a boil and cook your pasta in it for about 8 minutes, (check your pasta package directions – I usually do it about 3-4 minutes less than it says to on the package. You don’t want it all the way cooked because it is going to continue to cook in the oven.)
- While the pasta is cooking, combine your half and half and milk in a microwave safe bowl or jug, and cook in the microwave on high for about 4 minutes.
- In a large saucepan, (at least 3qt), over medium high heat, melt the butter then stir in the cornstarch. (It will look like a thick yellow paste.) Let it cook for a minute, then whisk in the heated half and half and milk mixture, mustard, salt and pepper. Keep whisking until the sauce starts to bubble and thicken slightly.
- Add half of the shredded extra sharp (12oz) and half of the Kraft Creamy Melt Mozzarella (1/2 cup), and stir with a wooden spoon until it’s all melted and smooth. Turn off the heat and set aside.
- Drain you pasta, return it to the big pot, then pour the cheese sauce all over it and toss it all together.
- Pour HALF the cheesy pasta mixture into the prepared pan. Sprinkle half of the remaining extra sharp cheese (6oz) over that half of the pasta mixture, then pour the remaining pasta mixture over the top. Sprinkle with the last 6oz of the extra sharp and the last 1/2 cup of the Kraft Creamy Melt Mozzarella.
- Bake at 350 on the middle rack for 15 minutes, then leave the mac and cheese in the oven, but raise the temperature of the oven to 425 and let it bake another 7-10 minutes or until the cheese is nice and bubbly and starting to turn golden brown on top.
- Remove from the oven, and let sit for 5-10 minutes before serving.
Homemade Baked Creamy Mac & Cheese
Homemade mac and cheese made extra creamy with extra sharp and mozzarella cheeses, half and half, and then even more cheese layered and baked in!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 16 oz of your favorite pasta (cellentani, the trio, rigatoni or penne are some of our favs)
- 2 cups half and half
- 2 cups milk
- 1/2 cup butter
- 4 Tbsp cornstarch
- 1 Tbsp spicy brown mustard
- 1 tsp salt
- 1/2 tsp pepper
- 24 oz extra sharp cheddar cheese shredded, divided
- 1 cup Kraft Creamy Melt Shredded Mozzarella divided
Instructions
- Preheat oven to 350. Spray a 9x13 pan with non stick cooking spray.
- Bring a big pot of salted water to a boil and cook your pasta in it for about 8 minutes, (check your pasta package directions - I usually do it about 3-4 minutes less than it says to on the package. You don't want it all the way cooked because it is going to continue to cook in the oven.)
- While the pasta is cooking, combine your half and half and milk in a microwave safe bowl or jug and cook in the microwave on high for about 4 minutes.
- In a large saucepan, (at least 3qt), over medium high heat, melt the butter then stir in the cornstarch. (It will look like a thick yellow paste.) Let it cook for a minute, then whisk in the heated half and half and milk mixture, mustard, salt and pepper. Keep whisking until the sauce starts to bubble and thicken slightly.
- Add half of the shredded extra sharp (12oz) and half of the Kraft Creamy Melt Mozzarella (1/2 cup), and stir with a wooden spoon until it's all melted and smooth. Turn off the heat and set aside.
- Drain you pasta, return it to the big pot, then pour the cheese sauce all over it and toss it all together.
- Pour HALF the cheesy pasta mixture into the prepared pan. Sprinkle half of the remaining extra sharp cheese (6oz) over that half of the pasta mixture, then pour the remaining pasta mixture over the top. Sprinkle with the last 6oz of the extra sharp and the last 1/2 cup of the Kraft Creamy Melt Mozzarella.
- Bake at 350 on the middle rack for 15 minutes, then leave the mac and cheese in the oven, but raise the temperature of the oven to 425 and let it bake another 7-10 minutes or until the cheese is nice and bubbly and starting to turn golden brown on top.
- Remove from the oven, and let sit for 5-10 minutes before serving.
Notes
A couple of tips for this recipe:
- You can substitute out some of the extra sharp for other cheese in this recipe - think Gruyere, pepper jack, or even some white cheddar. However, you need to shred it yourself. No using the pre-shredded bags as it is has a coating that makes it not melt as well. The exception to this rule is Kraft Creamy Melt Mozzarella. The touch of cream cheese in the blend makes it *chef's kiss.*
- I use the Great Value extra sharp cheese blocks at Walmart. They are inexpensive and delicious.
- You can substitute more regular milk for the half and half but the half and half makes it extra creamy.
- I used the Barilla Cellentani pasta for the pictured batch.
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