This baked mac and cheese is everything you want for the holidays: tender cavatappi noodles coated in a silky cheese sauce, layered with extra shredded cheese, and finished in the oven until the top is bubbling and irresistibly golden. It follows a classic, reliable technique—boil pasta in well-seasoned water, build a simple roux, whisk in evaporated milk and cream, melt in freshly grated cheese, then bake to achieve that perfect contrast of creamy interior and crisp edges. No gimmicks, just well‑balanced flavors and a method that works every time.

Why This Recipe Works

This recipe leans on fundamentals so your mac and cheese turns out luxuriously creamy without becoming greasy or grainy. Seasoning the pasta water with a little chicken bouillon builds flavor from the inside out. Creating a quick roux (butter + flour) and whisking in evaporated milk and heavy cream gives you a stable, glossy base that can handle plenty of cheese. A touch of Dijon mustard sharpens the flavor so the sauce tastes cheesy rather than flat. Finally, layering the pasta with extra shredded cheese before baking guarantees those classic pull‑apart strands and a bronzed, gently crisp top after a short broil.

Ingredients

• macaroni

• Chicken bouillon powder (for seasoning the pasta water and a small amount in the spice mix)

• Assorted cheeses, freshly shredded (shred by hand for best melt)

• Unsalted butter

• All‑purpose flour

• Evaporated milk

• Heavy cream

• Garlic powder

• Onion powder

• Smoked paprika

• Dijon mustard

Basic Equipment You’ll Need

• Large pot for boiling pasta

• Colander for draining

• Large sauté pan or saucepan for the cheese sauce

• Whisk and wooden spoon

• 9×13‑inch baking pan (or similar)

• Box grater for shredding cheese

Step‑by‑Step Instructions

1. Bring a large pot of water to a boil. Season generously with salt and a small pinch of chicken bouillon powder. This subtly infuses the pasta with savory depth from the start.

2. Add the macaroni and cook until just shy of al dente. The pasta will continue to soften in the oven, so keep a little bite. Drain and set aside.

3. While the pasta cooks, shred all of your cheeses by hand. Freshly grated cheese melts more smoothly and helps prevent a grainy sauce. Divide the shredded cheese into two bowls: one larger portion for the sauce and one smaller portion for layering and topping.

4. In a small bowl, combine the dry seasonings: garlic powder, onion powder, smoked paprika, and a pinch of chicken bouillon powder. This spice blend will be used twice—first to bloom in butter, then to finish the sauce.

5. Start the cheese sauce. Melt the butter in a large pan over medium heat. Sprinkle in about half of the seasoning mixture and let it bloom for about 2 minutes, stirring gently. Blooming spices in fat wakes up their aroma and distributes flavor evenly.

6. Sprinkle in the flour and whisk to form a smooth roux. Cook for 1–2 minutes to remove any raw flour taste without browning the mixture.

7. Gradually pour in evaporated milk and heavy cream while whisking. Keep whisking until the mixture looks smooth and slightly thickened—this is the backbone of your sauce.

8. Whisk in the remaining seasoning mixture along with a small amount of Dijon mustard. The mustard doesn’t make the sauce taste mustardy; it brightens and rounds out the cheese flavor.

9. Turn off the heat. Add the larger portion of shredded cheese in handfuls, whisking after each addition. The residual heat will melt the cheese gently, producing a velvety, glossy sauce without breaking.

10. Fold the drained cavatappi into the cheese sauce until every curve and ridge is thoroughly coated. You should see a rich, pourable sauce clinging to the pasta.

11. Assemble for baking. Spread half of the mac and cheese into a buttered baking pan. Sprinkle evenly with half of the reserved shredded cheese. Spoon the remaining mac and cheese on top and finish with the last of the shredded cheese.

12. Bake at a moderate oven temperature until the edges are bubbling and the center is hot—about 25–30 minutes. For that signature golden, lightly crisped top, switch to the broiler for the last 2–3 minutes. Watch closely so it doesn’t overbrown.

13. Let the dish rest for 5–10 minutes before serving. Resting helps the sauce set slightly so every scoop is luscious, not runny.

Technique Notes & Troubleshooting

• Shred by hand: Pre‑shredded cheeses often contain anti‑caking agents that can make sauces gritty. Hand‑shredding produces a smoother melt.
• Don’t rush the roux: A brief cook removes raw flour taste and keeps the sauce from thickening unevenly.
• Gentle heat to melt: Turning off the heat before adding cheese prevents separation and graininess.
• Season in layers: A pinch of bouillon in the pasta water and a measured amount in the spice mix builds depth without over‑salting.

Flavor Variations (Optional)

• Three‑Cheese Blend: Combine a sharp cheddar for punch, a buttery gouda for melt, and a stretchy low‑moisture mozzarella for pull.
• Smoky Heat: Add a pinch of cayenne or chili flakes to complement the smoked paprika.
• Herby Finish: Fold in a spoonful of finely chopped chives or parsley before baking for a fresh top note.
• Crunchy Topping: Mix a handful of plain breadcrumbs with a drizzle of melted butter; sprinkle over the final cheese layer before baking.

Make‑Ahead, Storage, and Reheating

• Make‑Ahead: Assemble up to the final baking step, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if starting cold.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Reheating: Reheat gently, covered, in the oven at a low temperature or in the microwave at 50% power. If the pasta looks dry, stir in a splash of milk or cream to revive the creaminess.

What to Serve With Baked Mac and Cheese

This dish is rich and comforting, so it pairs well with bright, crunchy sides. Think a crisp green salad with lemon vinaigrette, roasted green beans, or simple glazed carrots. For holidays, it’s a natural partner to roasted poultry, glazed ham, or braised short ribs. If you’re building a buffet, consider placing this near the carving station so guests can add a spoonful alongside their mains.

Frequently Asked Questions

• Can I use a different pasta? Yes. Elbows, shells, or gemelli work, but cavatappi’s ridges hold sauce exceptionally well.
• Can I skip evaporated milk? Evaporated milk adds body and stability; if you substitute, use whole milk and simmer a bit longer to reduce and thicken.
• Is Dijon mustard required? Just a small amount elevates the cheese flavor. It won’t taste like mustard.
• Why broil at the end? A brief broil crisps the top without drying the interior. Keep a close eye to avoid burning.

Notes on Nutrition

Because cheeses and dairy choices vary, exact nutrition will differ. To lighten the dish, you can use part half‑and‑half in place of heavy cream, reduce the total cheese slightly, or swap in some low‑fat evaporated milk. For a more indulgent holiday version, stick with the full dairy combination outlined above for maximum silkiness and flavor.

Pro Tips for the Creamiest Baked Mac and Cheese

1) Salt and bouillon in the water: Seasoning the pasta itself avoids bland bites. 2) Build a proper roux: It stabilizes the sauce so it stays smooth and glossy. 3) Evaporated milk + cream: This duo delivers body and richness without breaking. 4) Heat off for the cheese: Prevents a gritty texture and ensures a satiny finish. 5) Layer before baking: Extra shreds between layers create those iconic cheese pulls. 6) Finish under the broiler: The golden top provides contrast and textural bliss.

Final Thoughts

This baked mac and cheese centers on a dependable method and pantry‑friendly ingredients. By seasoning thoughtfully, blooming spices in butter, building a classic roux, and melting hand‑shredded cheeses off the heat, you’ll get a sauce that’s both stable and luxurious. Layering and baking with a quick broil at the end produce the coveted golden crust without sacrificing the creamy middle. It’s exactly the kind of recipe you’ll be asked to bring again and again—perfect for holidays, potlucks, or any cozy night in.