Description
A quick, creamy, and foolproof mac and cheese recipe where you simply dump all ingredients into a baking dish. Perfect for busy weeknights, this comfort food requires minimal prep and cleanup while delivering rich, cheesy flavor.
Ingredients
Scale
- 8 to 10 ounces (225-280g) elbow macaroni
- 2 cups (480ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream or half-and-half
- 2 cups (225g) freshly grated sharp cheddar cheese
- 1 cup (115g) shredded mozzarella cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional, tossed with melted butter)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine dry elbow macaroni, broth, heavy cream, garlic powder, Dijon mustard, salt, and pepper. Toss until pasta is fully submerged.
- Transfer mixture to a greased 9×13 inch baking dish and spread evenly. Sprinkle with breadcrumbs if using.
- Bake for 20 minutes. Check at 15 minutes to ensure pasta isn’t sticking; stir gently if needed.
- Remove from oven and sprinkle grated cheddar and mozzarella cheese evenly over the top.
- Return to oven and bake for another 10-15 minutes until cheese is melted, bubbly, and golden brown.
- Let rest for 5 minutes before serving to allow sauce to thicken.
Notes
Grate your own cheese to avoid anti-caking agents that prevent smooth melting. If the pasta is too firm after the first bake, add a splash of broth. If too soupy, bake uncovered longer. Let the dish rest for 5 minutes before serving to ensure the sauce thickens properly. Do not freeze as the dairy sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 475
- Sugar: 5
- Sodium: 600
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 35
- Fiber: 2
- Protein: 16
Keywords: dump bake mac and cheese, easy dinner, quick pasta, comfort food, busy family meals, cheesy pasta, oven baked mac and cheese