Description
This is an amazing creamy baked macaroni and cheese recipe! Perfectly cooked pasta is combined with a creamy cheddar cheese sauce and topped of with a nice layer of mozzarella. It’s super easy to make, very tasty and loved by both adults and kids alike!
Ingredients
- 2 cups elbow macaroni, uncooked
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded and divided
- 4 ounces Velveeta, cubed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon ground mustard
Instructions
- Boil: Preheat the oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add the macaroni. Lower the heat to medium and cook according to package directions, stirring occasionally. Drain and set aside.
- Roux: Melt the butter in the pot that was used to cook the pasta. Add the flour and whisk to create a roux. Add the milk and whisk until fully combined. Cook the milk mixture on medium high heat, whisking constantly until it starts boiling.
- Cheese: Remove from heat. Add the cheddar and Velveeta and whisk until a smooth cheese sauce is formed. Stir in the salt, pepper and ground mustard. The cheese sauce will be very thick!
- Mix: Add the macaroni to the cheese sauce and mix to combine. Mix in 1 cup of the mozzarella cheese. Pour into a greased 7×11 baking dish and evenly sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Bake: Place the dish in the oven and bake for 25-30 minutes.
Notes
Freezing Instructions: Cook the pasta for 5-6 minutes or just until it feels slightly undercooked and drain. Continue as directed in the recipe card up through step 4. Allow to cool completely. Tightly cover the dish with 2 layers of plastic wrap and 1 layer of aluminum foil. Label and date. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bake at 350°F for 35-40 minutes or until heated through and the top is golden.
Storage: Store leftovers covered in the refrigerator for up to 3 days.