Extra Cheesy Mac and Cheese

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Extra cheesy mac and cheese made with a four-cheese blend (sharp cheddar, mozzarella, colby jack, Monterey jack), a creamy milk/cream base, and baked to golden perfection with a crispy cheese top.

Prep Time30

Cook Time30

Course: Main Course

Cuisine: American

Servings: people

Author: Shreya Walia

Ingredients

Noodles

2.5 cups elbow pasta
2 tbsp salted butter

Cheese Sauce

3 tbsp salted butter
3 tbsp all purpose flour
2 c half and half (evaporated or whole milk work too)
2 tsp onion powder
2 tsp garlic powder
1 tsp chili powder
1/4 tsp smoked paprika
salt and pepper to taste
12 ounces sharp cheddar cheese freshly shredded
12 ounces mozzarella cheese freshly shredded
12 ounces colby jack cheese freshly shredded
6 ouces monterey jack cheese freshly shredded

Instructions

Preheat oven & prepare pasta: Preheat your oven to 350°F. In a pot of well-salted water, cook your elbow pasta just until al dente (it will finish cooking in the oven). Drain well and immediately toss with 2 Tbsp salted butter to keep it from sticking and to add early richness.
Make the roux base: In a saucepan over low-medium heat, melt 3 Tbsp butter. Gradually whisk in 3 Tbsp all-purpose flour, about 1 Tbsp at a time. Continue whisking until the roux becomes smooth and begins to bubble lightly (this usually takes 1–2 minutes) — you don’t want it to brown strongly.
Incorporate dairy: Slowly pour in the milk while whisking constantly. Keep stirring until the mixture is fully incorporated and thickens slightly — avoid letting it boil.
Add seasonings: Stir in onion powder, garlic powder, chili powder, smoked paprika, and salt + pepper. Taste at this stage (before adding cheese) so you can adjust.
Melt in cheese: With the heat kept low (or off, if your pan holds residual heat), slowly whisk in half of your shredded cheese blend — a small handful at a time. Let each addition melt fully before adding more. Your goal is a velvety, smooth cheese sauce.
Layer pasta + cheese: In a baking dish, spread half of the pasta-cheese mixture. Sprinkle about one quarter of your reserved cheese blend evenly over it. Top with the remaining pasta mixture. Finally, distribute the rest of the reserved cheese shreds evenly over the top.
Bake & broil: Bake at 350°F for about 15–20 minutes, until cheese is melted and bubbling. Then switch to broil and broil 3–5 minutes (watch closely) until the top has a lightly browned, golden crust.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days.

Reheating: Warm gently on stovetop or oven with splash of milk; avoid boiling.

Freezing: Freeze in individual or family-size portions after fully cooling. Thaw overnight and reheat gently.

Substitutions/tips: You may use half-and-half in place of part of whole milk/heavy cream; you can omit evaporated milk if needed (but texture will shift slightly). If you like a crunchy top, sprinkle panko + butter mix before baking.

Nutrition