Cheesy Baked Pasta

These baked cheesy elbows—famously called "mac and cheese"—are the ultimate cozy meal. The whole crew will love its creamy feel and that over-the-top cheesy flavor.

I landed on this method after lots of trial runs, chasing that just-right creamy-but-bold combo. Now, my kids can't go a Sunday without it—it's become our thing to wrap up the week together.

Irresistible Ingredients

• 340 g short pasta elbows: These hold the sauce like a champ and have great bite
• 30 ml butter: Melted first for that rich, classic base
• 30 ml all-purpose unbleached flour: Thickens up the sauce nicely without any weird aftertaste
• 2.5 ml dry mustard: Boosts cheesiness without any sharp kick
• 1 ml onion powder: Adds a gentle, background sweetness
• 1 ml garlic powder: Rounds out the taste but doesn’t take over
• 354 ml evaporated milk: Makes the sauce extra dreamy and smooth
• 250 ml chicken broth: Adds deep flavor and richness
• 300 g sharp orange cheddar, shredded: Grab a bold aged cheddar for a punch
• 200 g havarti, shredded: Melts like a dream for that stretchy pull
• 110 g Velveeta, cubed: Keeps the whole thing creamy, so it doesn't split

Step-by-Step Simple Directions

Finishing in the Oven:

Scoop everything into your baking dish or four small ramekins. Top evenly with the leftover cheese for a bubbly, golden crunch. Broil for 5 minutes, keeping a close eye so the top turns nice and golden—not burned.

Final Mix:

Tip your drained noodles into the hot sauce. Put the pot back over low heat and stir gently for another 2 minutes. Every pasta piece should get a good coating. Taste it and tweak salt or pepper if you want.

Adding Cheese:

Take the pot off the heat before you add most of your cheese. That way, the cheese stays silky, not stringy. Fold in cheddar first, then havarti, and finally those Velveeta cubes. Stir until it’s all one smooth dreamy sauce.

Making the Sauce:

Pour in the evaporated milk and broth in splashes, whisking non-stop. Turn the heat up and keep stirring till the sauce thickens—you want it to coat the back of a spoon. Takes about 3 to 4 minutes.

Building the Sauce Base:

Melt the butter in a sturdy saucepan over medium, let it start to foam. Toss in the flour and spices, whisk with energy so nothing gets lumpy. Let it cook one minute exactly so you cook out that raw taste but it still thickens well.

Getting Ready to Bake:

Move a rack to the middle, set your oven to broil. While that’s happening, slather a baking dish (2 liters or so) with butter or use 4 smaller dishes. Don’t skimp—the butter keeps noodles from sticking and makes serving a breeze.

Prepping the Pasta:

Boil the elbows in a big pot of salty water till just al dente—about 8 minutes. Don't keep them on longer, since they'll keep softening in the oven. Drain well, but don’t rinse—leaving some starch helps the sauce cling.

The not-so-secret ingredient here is Velveeta. I'll be real—I wasn’t sure about it for a while, felt too fancy to use it. But after a bunch of tries, it was the only thing keeping my sauce smooth instead of gritty once it cools down.

Storage and Warming Up

Pop leftovers in an airtight container in the fridge. They’ll stay good for 3 to 4 days. When you want to warm some up, splash in a little milk and bake at 180°C for about 15 minutes. Skip the microwave, it messes with the texture and the sauce can get weird.

Tasty Swaps

Go ahead and swap in any cheese combo you like. Try gruyère instead of havarti for a deeper flavor, or Monterey Jack if you want it super melty. For something extra rustic, toss in a bit of goat cheese on top before baking.

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Awesome Sides

This cheesy pasta pairs perfectly with arugula tossed in mustard vinaigrette to cut the richness. Got a special night? Serve it up next to some grilled chicken breast or poached salmon. Kids love it beside crunchy veggie sticks too.

Background and Traditions

Since way back in the 1930s, mac and cheese has been a North American comfort food staple. This version is leveled-up, keeping true to those classic vibes but mixing in new flavors with every cheese. At my place, we throw this together for any little win that deserves a mini party.

Frequently Asked Questions

→ Can I switch to another pasta type?

Absolutely, you can use any short pasta like penne or fusilli to suit your preference.

→ What can I use instead of Velveeta?

You can swap Velveeta with melted cheese options like raclette or mascarpone for a creamy texture.

→ Can this dish be made ahead?

Yes, prepare it ahead, store it in the fridge, and bake right before serving.

→ How can I make this dish lighter?

For a lighter option, use skim milk and reduce the amount of cheese in the sauce a little.

→ What side dishes go well with it?

A fresh green salad or steamed veggies pair perfectly with this baked pasta.