Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Cozy Mac and Cheese an OG A Cozy Kitchen recipe. It’s creamy on the inside with a golden, crispy breadcrumb top. I’m using four cheeses (swiss, comte, raclette, and cheddar) for an insanely cheesy, velvety-smooth result that’s perfect for curling up on the couch. Pair it with my Zuni-Style Pollo a la Brasa Chicken, Endive Salad, and Brown Butter Apple Crisp for the coziest dinner! Make my new Creamy Baked Macaroni and Cheese for a different vibe.
Is there anything better than the smell of mac and cheese bubbling in the oven on a crisp fall evening? I think not. Once the weather cools down, I’m all about cozy oven cooking โ think pot roast, chili cornbread casserole, and garlic braised short ribs.
Ingredients You’ll Need for Cozy Mac and Cheese
- Breadcrumbs – The buttery toasted breadcrumbs make the perfect crispy topping.
- Butter – The butter and flour combine into a roux, creating the base for your cheese sauce.
- All-purpose flour – All-purpose flour holds everything together, ensuring your cheese sauce stays smooth and creamy without separating.
- Milk – Milk combines with butter and flour (the roux) to create a smooth, pourable cheese sauce.
- Spices – I love lots of freshly ground pepper, smoked paprika, and garlic powder in this recipe.
- Dijon Mustard – It provides a subtle sharpness and acidity that cuts through the richness of the cheese.
- Four cheeses – I used a combo of swiss (7 ounces)/comte (1 ounces)/raclette (5 ounces)/cheddar (3 ounces).
- Pasta – I used cavatappi for this, but you can also use medium elbow pasta.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Cozy Mac and Cheese
- Make the breadcrumb topping.
- Make the cheese sauce. Start with the melted butter and flour for the roux. Then add the milk. Once thickened, add the cheese.
- Cook the pasta, drain, and rinse under cold water.
- Add the pasta to the cheese sauce.
- Put the mac and cheese into a prepared baking dish. Sprinkle the breadcrumbs all over.
- Bake at 350 degrees F for 40-45 minutes.
Recipe Tip
- Shred the cheese yourself. I would avoid buying pre-shredded cheese, which contains starch that keeps the cheese from clumping. I find that it doesn’t melt as well.
- Rinse the cooked pasta under cold water to get rid of some of the excess starch.
More Macaroni and Cheese Recipes
If you tried this Cozy Mac and Cheese Recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Cozy Mac and Cheese
Ingredients
Bread Crumb Topping:
- 1 cup bread crumbs
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt
Pasta + Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 5 cups milk, divided
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 16 ounces grated cheese, (a combo of swiss (7 ounces)/comte (1 ounces)/raclette (5 ounces)/cheddar (3 ounces)
- 1 pound of pasta of choice, (I used cavatappi)
Instructions
To Make the Buttery Bread Crumbs:
- To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the bread crumbs are thoroughly coated. Set aside.
To Make the Macaroni + Cheese:
- Preheat oven to 350 degrees F. Butter your 6-quart casserole dish and set aside.
- To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. Itโll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon.
- Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Give it a taste and adjust the salt to taste. Add the grated cheeses and mix them in until theyโre melted. Cover the pot with a lid and set aside.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the packageโs instructions, about 6 to 7 minutes, until al dente.
- Drain the pasta and then immediately run it under cold water to get rid of some of the starch. Give it a shake in the colander to shake off some of the excess water and then add it to the pot with the cheesy sauce. Mix until thoroughly combined.
- Transfer to your prepared baking dish. Smooth it into an even layer and then top it with the reserved bread crumbs.
- Transfer it to the oven to bake for about 40 to 45 minutes, until the macaroni and cheese is bubbling and golden brown on top.
Notes
- Shred the cheese yourself. I would avoid buying pre-shredded cheese, which contains starch that keeps the cheese from clumping. I find that it doesn’t melt as well.
- Rinse the cooked pasta under cold water to get rid of some of the excess starch.
