Homemade Mac and Cheese

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.

Ultimate Creamy Baked Mac and Cheese: Deli Cheese Secret!

Serves: 8 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 pound mozzarella cheese (deli block preferred)
• 1 pound Colby Jack cheese
• 8 ounces sharp cheddar cheese (yellow preferred)
• 1 pound cavatappi pasta
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 (12 oz.) can evaporated milk
• 2 cups heavy cream
• 1 tablespoon Dijon mustard
• Fresh chopped parsley (for garnish)

Instructions

Preheat the oven to 350°F (175°C).
Shred the mozzarella, Colby Jack, and cheddar cheeses into a large bowl. Toss half of the shredded cheese into a separate bowl.
Cook the cavatappi pasta in salted water according to package directions for al dente. Drain and set aside.
In a small bowl, combine the garlic powder, smoked paprika, salt, and pepper.
Melt the butter in a skillet over medium heat. Add half of the seasoning mix and stir.
Add the flour to the skillet and whisk constantly for 1-2 minutes until bubbling and a smooth paste forms.
Gradually whisk in the evaporated milk, ensuring no lumps form. Once it begins to thicken, add the heavy cream, remaining seasoning, and Dijon mustard. Whisk until thickened.
Add half of the shredded cheese mixture to the skillet, a handful at a time, stirring until completely melted and smooth.
Add the cooked pasta to the cheese sauce and stir to coat evenly.
Transfer half of the pasta mixture to a 9x13-inch baking dish and layer with a third of the remaining cheese. Add the rest of the mac and cheese on top, then finish with the remaining cheese.
Bake for 25-30 minutes, or until bubbly and golden brown. Broil for 1-2 minutes for a more golden crust.
Garnish with fresh chopped parsley and serve hot.

Nutrition

Calories: Approx. 650 kcal Protein: 35g Carbs: 50g Fat: 40g