I have tried, tweaked and combined a TON Of macaroni and cheese recipes to create the most creamy baked mac and cheese! So many of you in our Facebook Group(which you need to join, if you haven’t yet!) asked for this tried and true recipe, after seeing the photo. And y’all know I keep my promises!
If you have ever been to Piccadilly’s Cafeteria, you know their mac and cheese is amazing and this one is very similar (or dare I say it, even better?!) My absolute favorite dish at Piccadilly’s is their carrot souffle (which I also have an awesome copycat recipe for that I will post someday soon!) … but seriously, try this creamy mac and cheese recipe and you will NEVER go back to the blue box kind! And if you are a fan of cheesecake and egg noodles, then you NEED to try this Sweet Noodle Kugel Recipe too!
What is the Best Cheese for Mac and Cheese?
The superstar player in this recipe is obviously the cheese. So, what cheese is best for mac and cheese? The answer is that it depends on your taste! My kids prefer a classic cheddar sauce, so we generally combine 4 cups of sharp cheddar and 2 cups of mozzarella. However, you can do any combination that adds up to a glorious pile of 6 cups of shredded cheese! Here are a few other great options.
- Gruyere
- Colby
- Muenster
- White Cheddar
- Smoked Gouda
- Fontina
- Pepper Jack
- Monterey Jack
Can You Use Bagged Shredded Cheese for Mac and Cheese?
Have you ever whipped up a batch of homemade mac and cheese that comes out lumpy or gritty? If so, did you use bagged shredded cheese? The answer is likely, yes! Unfortunately, there are loads of additives and preservatives (like natamycin, cornstarch and potato starch) in the pre-shredded bags of cheese. Companies add these ingredients to keep the cheese strands from clumping together, but, unfortunately, it also leads to cheese that will not melt very well. It is SO worth the effort to freshly grate a good block of cheddar and mozzarella (or whatever cheeses you prefer). It will only take a few minutes, especially if you have a good grater. My absolute favorite is this OXO Box Grater (I love how it comes with a removable zester, too!).
Should You Rinse Cooked Pasta in Cold Water?
The first step in making homemade mac and cheese is to boil a pot of salted water and to cook your elbow macaroni. You want to cook it for a minute or two less than what the box says, because it will cook further in the oven. However, many people make a big mistake after draining their pasta and rinse it in cold water. Do not do this! Rinsing pasta removes the starch from the outside of the noodles, and that is what helps the sauce stick to your pasta! But won’t the noodles stick together, you might ask? Possibly! If this bothers you, then as soon as you drain your pasta, drizzle and toss it with a tiny bit of olive oil. I usually skip this though and it still comes out perfect.
Do You Need a Roux for Mac & Cheese?
A roux is made by melting a fat (butter, in this case!) in a pan, sprinkling in flour and then using it to thicken your sauce. As a general rule of thumb, you always use equal amounts of fat and flour when making a roux. Not every mac and cheese recipe uses a roux, but for baked mac and cheese, it is a must! I promise you that it is super simple… don’t let the fancy word scare you off!
How Do You Make a Roux for Mac and Cheese?
If you only learn one thing from this recipe, let it be that from now on, you will whisk your roux throughout it’s entire cooking process!!! If you don’t have a good whisk, then get this one (it is amazing!)
Start by melting a 1/2 cup of butter in your saucepan. Slowly add a 1/2 cup of flour to your melted butter, whisking the whole time. Let the roux cook for a minute, while whisking nonstop. Gradually add 2 cups of milk to your saucepan… and what should you be doing while adding the milk? WHISKING! THE. WHOLE. TIME. Continue to add the remaining 2 cups of milk (and you know the drill about whisking by now). At this point, your sauce will be thin and watery. Have no fear! Keep cooking over medium heat (while whisking!) and in a few minutes, the roux will thicken your sauce right up!
How to Make Cheddar Cheese Sauce
Now you have your perfectly cooked pasta and your beautifully thick sauce, but let’s make it into a cheese sauce! Remove your saucepan from the heat and add in 1.5 cups of your shredded cheese mixture, along with 1/4 teaspoon paprika, 1/2 tablespoon salt and 1/4 teaspoon black pepper. Keep stirring until all of the cheese is melted. Then, add another 1.5 cups of shredded cheese and mix until your sauce is completely uniform and deliciously cheesy. Add your cooked macaroni noodles and stir until well combined.
Piccadilly Cafeteria’s Mac & Cheese Recipe
Now comes the easiest part… layering! Add half of the cheesy macaroni to your greased 9×13 baking dish. Sprinkle 1.5 cups of shredded cheese on top. Then, add the remainder of your macaroni. Finish it off with the final 1.5 cups of cheese as the very top layer.
Bake your creamy macaroni and cheese for 15-20 minutes at 325 degrees, or until the cheese on top is melted, beautifully bubbly, with just a touch of a light golden brown color to it!
Now go cook the BEST mac and cheese that you have ever tasted, and make sure to share a photo of yours in our Facebook Group… it will absolutely make my day!
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Creamy Baked Macaroni & Cheese {Piccadilly Cafeteria’s Copycat}
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The creamiest, cheesiest, baked macaroni and cheese recipe that you will EVER make!
Course Main Course
Cuisine American
Keyword Cheese, Dairy, Noodles, Pasta
Prep Time 25 minutes
Cook Time 18 minutes
Servings 10 servings
Ingredients
- 1/4 tsp paprika (not smoked paprika!)
- 1/2 TB salt
- 1/2 tsp black pepper
- 1 lb macaroni elbow pasta (uncooked)
- 1/2 cup flour
- 1/2 cup butter (unsalted)
- 4 cups milk (I use whole milk, but you can use a combination of whole milk and half and half to make it even more rich!)
- 4 cups sharp cheddar cheese (shredded)
- 2 cups mozzarella cheese (shredded)
Instructions
Preheat your oven to 325 degrees Fahrenheit.
Grease a 9×13 baking dish.
Fill a large pot with water and a sprinkle of salt. Bring it to a boil and add the macaroni elbow pasta. Cook the pasta for a minute or so LESS than what the box says, because it will cook further in the oven.
Drain the pasta and do not rinse it! Feel free to toss it with a tiny bit of olive oil, though I usually skip that.
Melt the butter over medium heat in a pan, and whisk in the flour. Keep cooking for a minute, whisking the whole time.
Add 2 cups of milk to the pan, a little bit at a time, while you keep on whisking. Slowly add the rest of the milk, whisking nonstop until it is smooth.
At this point, the sauce will look thin / watery, but do not worry! Keep cooking it over medium heat (while constantly whisking) until it thickens,
Turn the stove off and add in your spices and 1.5 cups of a mixture of the shredded cheddar and mozzarella. Keep stirring until the cheese is completely melted. Then, add another 1.5 cups of the shredded cheese mix, and stir until you have a uniform cheese sauce.
Pour your cheese sauce over the cooked, macaroni pasta and stir until it is well distributed.
Add half of the cheesy pasta to the greased 9×13 baking dish. Sprinkle 1.5 cups of cheese on top. Then, add the remainder of your pasta to the baking dish, and top with the last 1.5 cups of cheese.
Bake the creamy macaroni and cheese for 15-20 minutes, or until the cheese is deliciously melted, bubbly and slightly browned on top.
Notes
This is the perfect recipe to make in advance! Just cover it well BEFORE baking it, and store it in your fridge for a day or two. When you are ready to serve it, let it sit out for half an hour and then cook it, as instructed above. It will take slightly longer for the cheese to get bubbly and slightly brown though, so cook it for around 30 minutes instead!
