Baked Mac and Cheese
There are certain mac and cheese recipes that look good when they come out of the oven, and then there are the ones that have everybody standing around waiting for you to cut into them. This is that kind of mac and cheese. It is rich, extra creamy, packed with real cheese, and finished with a golden brown crust that makes every scoop worth it.
This is not one of those dry baked dishes where all the sauce disappears by the time it hits the table. There is no eggs , and no roux! The sauce starts with Cooper Sharp American cheese, evaporated milk, half and half, and a blend of freshly shredded sharp cheddar, Gouda, and Colby Jack. Every cheese has a job here, but Cooper Sharp is really what helps build that super creamy, smooth base that coats every curve of the cavatappi.
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Baked Mac and Cheese
Difficulty: Easy10-12 People
20
minutes30
minutes (Total 50 minutes, not including rest time)Cooper Sharp American cheese, evaporated milk, half and half, and a blend of freshly shredded sharp cheddar, Gouda, and Colby Jack.
Ingredients
Pasta
- Cavatappi Pasta - 2 Lbs
- Chicken Bouillon - For Seasoning Pasta Water
- Reserved Pasta Water - 1 Cup
Cheese
- Cooper Sharp American Cheese Slices - 1/2 Lb
- Sharp Cheddar Cheese Block - 1 Lb, Freshly Shredded
- Gouda Cheese Block - 1 Lb, Freshly Shredded
- Colby Jack Cheese Block - 1 1/2 Lbs, Freshly Shredded
Sauce Base
- Half and Half - 4 Cups
- Evaporated Milk - 3 Cups
- Butter - 6 Tbsp
- Garlic Paste - 1 Tbsp
- Dijon Mustard - 1 Tbsp
Seasonings
- Salt - 2 Tbsp
- Black Pepper - 1 Tbsp
- Paprika - 1 1/2 Tbsp
Method
Prep:
Start by freshly shredding the sharp cheddar, Gouda, and Colby Jack from blocks, then mix them together in a large bowl. Freshly shredded cheese is the move here because it melts smoother than pre shredded cheese, which usually has coatings on it to keep it from clumping in the bag. Set aside about one third of the shredded cheese for layering later, since you will use the other two thirds to build the sauce.
Bring a large pot of water to a boil and season it with chicken bouillon. Go in with the cavatappi and cook it 3 to 4 minutes less than al dente. Do not take this pasta all the way to tender because it will finish cooking once it goes into the cheese sauce and then again in the oven. Overcooked pasta is the fastest way to end up with mac and cheese that gets too soft and breaks down after baking.
Before you strain the pasta, save 1 cup of the starchy water. That pasta water helps loosen the cheese sauce if needed, and the starch helps the sauce stick to every noodle. Strain the pasta and set it aside.
Cheese Sauce:
In that same pot, go in with the butter and garlic paste. Let the butter melt down, then add in the paprika, salt, and black pepper. Stir everything together and let the seasonings bloom for a minute so they wake up in the butter instead of tasting like they were just sprinkled into the sauce at the end.
Go in with the Dijon mustard and stir it through, then add the evaporated milk and about 1/2 cup of the reserved pasta water. Keep stirring and bring it to a light simmer, then pour in the half and half. Continue stirring until the mixture comes back to a gentle simmer. Do not let it boil hard because dairy sauces can get too hot and start separating.
Take the Cooper Sharp slices and add them into the sauce one slice at a time, stirring each slice until it fully melts before you add the next. Cooper Sharp is important because it gives the sauce that smooth, creamy texture that makes this dish feel rich from the first bite. Adding it slowly keeps the sauce even and prevents it from turning clumpy.
Once the Cooper Sharp is melted, slowly go in with about two thirds of the shredded cheese, adding it a small handful at a time while constantly stirring. Let each handful melt down before adding more. You are looking for a smooth, creamy sauce that stays loose enough to coat the pasta heavily. Do not rush this part because dumping in all the cheese at once can make the sauce clump or turn grainy.
Once the sauce is smooth, scoop out and reserve about one quarter of it for layering in the baking dish. Add the cooked cavatappi to the remaining cheese sauce and combine it well until every noodle is fully coated. The pasta should look overly saucy at this point, and that is exactly what you want because it is going to soak up some of that moisture while it bakes.
Layering and Baking:
Grease a large baking dish, then add your first layer of saucy cavatappi. Sprinkle on a generous layer of the reserved shredded cheese, then spoon some of the reserved cheese sauce right over the top.
Add the remaining pasta, then finish with the rest of the shredded cheese on top. This layering method gives you creamy cheese throughout the whole dish, not just a layer sitting on top.
Bake uncovered at 400 degrees for 10 minutes. Then switch the oven to broil on high and broil for about 8 minutes, or until the top is golden brown and has that beautiful crust. Keep an eye on it under the broiler because that top can go from golden to burnt fast.
Take the dish out and let it set for at least 20 minutes, up to 1 hour, before serving. I know it is hard to wait, but this step is important. Resting gives the cheese and fats time to settle back into the noodles so the mac and cheese holds together, stays creamy, and does not turn into a runny mess when you scoop it.
TIPS AND TRICKS:
-Freshly shred all of your cheese from blocks. Pre shredded cheese often has anti caking agents on it that can keep it from melting as smoothly, and you want this sauce creamy from start to finish.
-Cook the cavatappi 3 to 4 minutes less than al dente. It will keep cooking in the hot sauce and then again while baking, so taking it all the way to tender at the beginning can make it overly soft by the time you serve it.
-Save your pasta water before you strain. The starch in that water helps the sauce cling to the noodles and gives you an easy way to loosen the sauce if it gets too thick.
-Add the Cooper Sharp slices one at a time. Let every slice fully melt before adding the next one so the base stays smooth and creamy.
-Add the shredded cheese slowly in small handfuls while constantly stirring. This keeps the sauce from getting clumpy or grainy and helps everything melt evenly.
-Keep the pasta overly saucy before it goes into the baking dish. The noodles soak up moisture in the oven, so going in with a loose, creamy sauce keeps the finished mac and cheese from drying out.
-Do not skip reserving some cheese sauce for the layers. That sauce between the pasta and shredded cheese is what keeps the center of the dish creamy and gives you that cheesy pull throughout.
-Watch the mac and cheese closely during the broiling step. The top should be golden brown and crispy, but it can burn quickly under high heat.
-Let the mac and cheese rest for at least 20 minutes after baking. This gives the cheese and fats time to settle back into the noodles so each scoop holds together and stays creamy.
WHAT TO SERVE WITH THIS:
-Add this to your Thanksgiving spread alongside turkey, dressing, greens, and all the sides because a creamy baked mac and cheese belongs on that table.
-Bring it to a cookout with ribs, barbecue chicken, burgers, hot dogs, or grilled chicken. It feeds a crowd and is always one of the first dishes to disappear.
-Put it on a soul food plate with fried chicken, candied yams, collard greens, and cornbread. That combination is going to hit every single time.
-Or honestly, serve yourself a big bowl and eat it on its own because this mac and cheese is that good.
FREQUENTLY ASKED QUESTIONS:
Why do I need to cook the pasta under al dente?
The cavatappi continues cooking in the hot cheese sauce and again in the oven. Cooking it 3 to 4 minutes less than al dente keeps the pasta from getting too soft, mushy, or broken down by the time the mac and cheese is finished.
Why is Cooper Sharp cheese important in this recipe?
Cooper Sharp is a key part of getting that smooth, creamy cheese sauce. It melts easily and gives the sauce the creamy texture that helps all of the freshly shredded cheeses come together without the dish feeling dry or grainy.
Can I use pre shredded cheese?
You can, but freshly shredded cheese is going to melt better. Bagged shredded cheese often has a coating that helps keep it from sticking together, and that can affect how smooth the finished cheese sauce gets.
Why do I need to reserve cheese sauce for the layers?
The reserved cheese sauce adds moisture and creaminess between the pasta layers. It keeps the center from drying out while it bakes and makes sure every scoop has cheese sauce running through it.
How long should I let mac and cheese rest before serving?
Let it rest for at least 20 minutes, and up to 1 hour if you have the time. That rest lets the cheese and fats settle back into the noodles so the dish holds together better and stays creamy when you serve it.
