Creamy Baked Mac and Cheese

By Leite's Culinaria

Ingredients

Softened butter (for the casserole dish)
Table salt
1 pound dried elbow macaroni
3 cups heavy cream
1 1/2 cups whole milk
1/4 cup cornstarch
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
1/2 cup shredded smoked Gouda cheese
1/4 cup grated Parmesan cheese
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon store-bought or homemade BBQ rub
1/2 teaspoon freshly ground black pepper

Prep Time45mins
Cook Time45mins
Servings10

Instructions

Preheat the oven to 350°F (177°C).

Lightly grease a 4-quart (3.8-liter) casserole dish or Dutch oven with butter.

Fill a large pot about three-quarters full of water, generously season the water with salt, and bring to a boil over high heat. Add the pasta and cook according to the package instructions until just al dente. Drain the pasta in a colander and transfer to the prepared casserole dish.

In a large saucepan over medium-high heat, combine the cream and milk. Heat just until boiling.

While the milk mixture heats, whisk the cornstarch and water into a slurry in a small bowl.

Turn the heat under the milk mixture to medium and whisk in the slurry until the sauce is thick and smooth, 1 to 2 minutes.

Remove the saucepan from the heat and add the cheeses. Stir until the sauce is very smooth.

Stir in 1 teaspoon of salt, the garlic powder, onion powder, rub, and pepper. Pour the sauce over the pasta and stir to coat. TESTER TIP: If you want to add a layer of buttery bread crumbs here, mix up panko, bread crumbs, or crushed crackers with some butter (and a little extra BBQ rub, if you like), and sprinkle over the mac and cheese. (See the FAQ above.)

Bake until bubbly and golden brown, about 30 minutes. Let rest for 5 to 10 minutes before devouring.