If you’ve been searching for that perfectly creamy, ultra-cheesy baked mac and cheese, the kind with a golden, bubbly top and a silky smooth interior, this recipe is going to be your new go-to. The secret? Deli-block cheese. It melts dramatically better than pre-shredded cheese and gives the sauce that dreamy, restaurant-quality texture. One bite and you’ll understand why everyone calls this the ultimate comfort-food classic!
Whether you’re cooking for a holiday, potluck, or just a cozy weekend dinner, this mac and cheese is guaranteed to steal the spotlight.
Step-by-Step Instructions
Shred the Cheese
Start by shredding the mozzarella, Colby Jack, and sharp cheddar. It’s important to use block cheese no anti-caking agents means smoother, creamier melting. Set half aside for topping later.
Cook the Pasta
Boil the cavatappi in well-salted water until al dente. Drain and set aside. Avoid overcooking, the pasta will soften more while baking.
Seasoning Mix
In a small bowl, combine the spices so they’re ready when you need them.
Make the Cheese Sauce
Melt butter in a skillet and whisk in half of the seasoning. Sprinkle in the flour and whisk until a smooth paste forms. Slowly pour in evaporated milk, whisking constantly. Once it thickens, add the heavy cream and Dijon mustard. Keep whisking until velvety.
Melt in the Cheese
Add half of the shredded cheese to the sauce a handful at a time, stirring until fully melted and glossy.
Combine Pasta & Sauce
Stir the cooked pasta into the sauce and mix gently until every noodle is coated.
Layer & Bake
Transfer half of the mac and cheese into a baking dish. Add a layer of shredded cheese, then repeat with the remaining pasta and top with the rest of the cheese. Bake at 350°F (175°C) until bubbling and golden. Broil briefly for a crispy top.
Serve
Let it sit for a couple of minutes so it sets, then finish with fresh parsley and serve warm.
Notes & Tips
- Switch Up the Cheese: Gruyere, Fontina, or Pepper Jack melt beautifully and add amazing flavor.
- Add a Crunchy Top: Mix butter and breadcrumbs and sprinkle on before baking.
- Make-Ahead Friendly: Assemble and refrigerate. Add extra baking time when ready to cook.
- Want a Kick? Add cayenne or hot sauce to the sauce.
- Add Veggies: Broccoli, peas, or cauliflower blend in perfectly.
FAQ
1. Can I use pre-shredded cheese instead of block cheese?
You can, but the sauce won’t be as smooth or creamy. Pre-shredded cheese is coated with anti-caking powder, which prevents it from melting properly. Using deli-block cheese makes a big difference in texture.
2. What type of pasta works best?
Cavatappi holds the sauce beautifully because of its shape, but elbow macaroni, shells, or even penne work great too. Just avoid tiny pasta that turns mushy easily.
3. How do I stop my cheese sauce from becoming grainy?
Keep the heat on medium–low when melting the cheese and add it gradually. High heat is the main reason cheese curdles or turns gritty.
4. Can I make this ahead of time?
Yes! Assemble everything and cover tightly. Refrigerate up to 24 hours, then bake when ready. Add a few extra minutes to the bake time since it’ll be cold.
5. How do I reheat mac and cheese without it drying out?
Add a splash of milk or cream, cover with foil, and warm it slowly in the oven or microwave. The steam keeps the sauce creamy.
