Baked Macaroni and Cheese
This Baked Macaroni and Cheese Recipe combines tender pasta with a smooth, well-seasoned four-cheese sauce, extra cheese between the layers, and a bubbly browned top.
Servings: 18
Calories: 390kcal
Ingredients
For the macaroni
- 5 quarts Water
- 2 tbsp Chicken Better than Bouillon low sodium
- 1 lb Elbow Macaroni
Cheese sauce
- 4 tbsp Butter salted
- ¼ cup all-purpose flour
- 4 cups half and half
- 5.3 oz Boursin Cheese garlic and fine herbs or another flavor, broken into smaller pieces (see post note for more options if this isn't available)
- 1 tsp Ground Dry Mustard
- 1 tsp Black Pepper
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Natural Ancient Sea Salt
- 6 oz Smoked Gouda Cheese finely shredded - I buy blocks and shred the cheese. This is about 1 ½ cups shredded
- 12 oz sharp cheddar cheese shredded, about 3 cups shredded. I use 1 cup in sauce, 1 cup between layers, 1 cup on top
- 8 oz Colby Jack Cheese shredded, about 2 cups shredded. I use 1 cup in sauce, ½ cup between layers, ½ cup on top
- 1 cup Reserved Pasta Water get this before draining the pasta
For garnish
- Smoked Paprika a few shakes
- Dried Parsley a few shakes
Instructions
Cook the Pasta
- Bring water and bouillon paste to a boil: Add 5 quarts of water and the bouillon to a large pot. Bring to a boil, then stir to help dissolve the bouillon.
- Cook the pasta to al dente & save some pasta water: Add the pasta and cook until al dente, using the package directions as a guide. Mine took 5 minutes. Before draining, reserve 1 cup of the pasta water and set it aside.
- Drain the macaroni and rinse it under cold running water to stop the cooking. Set aside while you make the cheese sauce.
Make the Cheese Sauce
- Preheat the oven to 400 degrees.
- Melt the butter in a large pot or deep saucepan over medium heat.
- Make the roux by whisking butter and flour: Add the flour and whisk until it is fully mixed into the butter. Cook for 1 minute, whisking often, to make the roux.
- Whisk in the half and half and boursin until creamy: Reduce the heat to low. Slowly whisk in the half-and-half, then add the Boursin in small pieces so it melts more easily. Stir until the Boursin is incorporated and the sauce thickens enough to coat the back of a spoon.
- Turn off the heat, then mix in the spices & some cheese: Turn off the heat, but keep the pot on the warm burner. Add the spices, all of the smoked Gouda, 1 cup of the sharp cheddar, and 1 cup of the Colby Jack. Stir until the cheese is melted and the sauce is smooth.
- Loosen the cheese sauce with pasta water: Stir in most of the reserved pasta water to loosen the cheese sauce. I used ¾ cup and about 2-3 extra tablespoons. The sauce should look creamy, smooth, and slightly loose before baking because it will firm up more in the oven.
- Mix in the elbow macaroni: Add the cooked macaroni and stir until the noodles are evenly coated in the cheese sauce.
Assemble and Bake
- Make a layer of cheesy macaroni then shredded cheese: Add half of the cheesy macaroni to a deep 9x13 baking dish. Spread it into an even layer. Top that layer evenly with 1 cup of sharp cheddar and ½ cup of Colby Jack.
- Repeat the layer & top with spice for color: Add the remaining cheesy macaroni, then top with the remaining shredded cheese. Sprinkle a little extra smoked paprika and dried parsley over the top for color.
- Bake uncovered for 15 minutes.
- Broil until browned and bubbly: Set the oven to broil at 425 degrees. If your broiler does not have temperature settings, use the low broil setting. Broil for 5 to 7 minutes, or until the top layer of cheese is browned (some parts of crisp are good). Watch it closely since broilers can brown the cheese quickly.
Notes
- Divide the cheeses before starting: Add all of the smoked Gouda, 1 cup cheddar, and 1 cup Colby Jack to the sauce. Reserve the remaining cheese for layering.
- Keep the pasta firm: Cook only until al dente since it will continue cooking in the sauce and oven.
- Add shredded cheese off the heat: This helps the sauce stay smooth instead of becoming grainy or oily.
- Keep the sauce slightly loose: Add reserved pasta water until creamy sauce still settles between the noodles. I used ¾ cup plus 2 to 3 tablespoons.
- Watch the broiler closely: Remove the dish once the top is browned and bubbly with a few crisp spots.
Nutrition
Calories: 390kcal | Carbohydrates: 24g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 533mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 1mg | Calcium: 366mg | Iron: 1mg
