Description
A rich and creamy baked mac n cheese featuring a blend of Gruyère, Monterey Jack, Aged Red Leicester, and low moisture mozzarella cheeses. The sauce is silky and flavorful with a hint of blended onion and balanced seasoning, perfect for a comforting Thanksgiving side dish.
Ingredients
Scale
Pasta
- 500g pasta
Cheese Sauce
- 2 tbsp plain flour
- 3 tbsp unsalted butter
- 500ml evaporated milk
- 500ml double cream
- 300ml whole milk
- 1 tsp pepper
- 1 tsp paprika
- 1–2 tsp salt
- 1 tsp garlic powder
- 2 tbsp blended onion
- 250g Aged Red Leicester or sharp red cheese
- 300g Monterey Jack or mild cheddar cheese
- 200g low moisture mozzarella
- 225g Gruyère cheese
- 2 tbsp cream cheese
Instructions
- Preheat the Oven: Set your oven to 175°C (347°F) to prepare for baking the mac n cheese later.
- Prepare Cheese: Grate the Aged Red Leicester, Monterey Jack (or mild cheddar), low moisture mozzarella, Gruyère, and cream cheese. Mix all the grated cheeses together and set aside.
- Cook Pasta: Boil the pasta according to package instructions but cook for 2 minutes less than recommended to ensure it remains al dente. Drain and set aside.
- Make Roux: In a saucepan over low to medium heat, whisk together the butter and flour to form a paste. Cook this mixture for 2-3 minutes to eliminate the raw flour taste, whisking continuously to prevent clumps.
- Add Dairy: Gradually whisk in the evaporated milk, followed by the warmed double cream and whole milk. Keep the heat at low-medium and continuously whisk to create a smooth sauce.
- Season and Flavor: Stir in the blended onion, pepper, paprika, salt, and garlic powder. Cook for 1-2 minutes to let the flavors infuse.
- Add Cheese to Sauce: Add two-thirds of the mixed cheeses to the sauce in two batches, stirring gently until melted. Remove from heat once the sauce is thick enough to coat the back of a spoon.
- Combine Pasta and Sauce: Mix the cheese sauce thoroughly with the cooked pasta until fully coated.
- Assemble: In a 9×13 inch baking dish, layer half of the pasta mixture, sprinkle some of the reserved cheese, then top with the remaining pasta and the remaining cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25 minutes until bubbly and golden on top.
- Cool and Serve: Allow the mac n cheese to cool for 10 minutes before serving to let it set slightly for perfect creamy texture.
Notes
- Use low moisture mozzarella (the kind for mozzarella sticks) for best melting and texture.
- Blended onion adds a subtle sharpness but can be substituted with a small amount of mustard if preferred.
- Warming the milk and cream before adding them helps the sauce come together smoothly and more quickly.
- Do not overcook the pasta initially; undercooking by 2 minutes prevents mushy texture after baking.
- Use a mixture of flavorful cheeses like Gruyère and Aged Red Leicester for depth and creaminess.
- Letting the mac n cheese rest after baking improves the texture and flavor development.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, baked mac n cheese, creamy mac and cheese, Gruyère mac and cheese, Thanksgiving sides, comfort food
