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–+ servings
Baked Mac and Cheese

Baked Mac and Cheese

Yield: 5 - 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Everyone's favorite classic mac and cheese! Super simple, super easy and super quick. You'll never want the boxed stuff ever again!
4.9 stars (78 ratings)

Ingredients

  • 8 ounces elbow pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 2 (12-ounce) cans evaporated milk
  • 12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
  • ¼ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Instructions

  • Preheat oven to 400 degrees F.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
  • Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
  • Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
  • Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
  • Place into oven and bake until golden brown, about 20-25 minutes.
  • Serve immediately, garnished with chives, if desired.

Notes

*I do not recommend substituting milk as the sauce will break in the oven, and the consistency will vary quite a bit.
*If you do not have ramekins or ovenproof bowls, this can also be baked in a 2qt baking dish.