Recipe

Spiced Baked Mac and Cheese

Creamy, bubbly baked mac with warm spices and a tangy, bright cheese sauce that tastes like comfort food with the volume turned up.

By Matt Campbell

•

4.8

A golden baked mac and cheese in a white casserole dish with a browned breadcrumb top and a spoon scooping out a creamy portion

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If mac and cheese is the cozy sweatshirt of dinner, this one is the version that also somehow makes you look put together. It is creamy and classic at the core, but we sneak in a little warm spice, a pop of tang, and a crunchy top that stays crisp. The result is bright, rich, and dangerously scoopable.

This is a baked mac that does not taste flat. The sauce has sharp cheddar for punch, a little Dijon for zip, and just enough smoked paprika and cayenne to keep every bite interesting. You can make it for a weeknight if you are motivated, or for a gathering when you want people hovering near the casserole like it is their job.

A saucepan of creamy cheese sauce being whisked on a stovetop with steam rising

Why It Works

Tangy and bright, not heavy: Dijon and a small hit of sour cream or Greek yogurt lift the sauce so it tastes creamy without feeling dull.
Big cheese flavor with a smooth, stable sauce: A roux plus evaporated milk helps the sauce stay silky, and gentle heat keeps the cheese from turning grainy.
Crunchy top, creamy center: Buttered panko browns fast and stays crisp while the pasta underneath stays saucy.
Spice that builds, not burns: Smoked paprika brings warmth and color, while cayenne is optional and adjustable.

Pairs Well With

Storage Tips

Refrigerate: Let the mac cool, then store in an airtight container for up to 4 days. The topping will soften in the fridge, but it is still delicious. If you are meal-prepping (or freezing) before baking, store the breadcrumb topping separately and add it right before the oven so it bakes up crisp.

Reheat (best texture): Add a splash of milk to loosen it. Warm in a covered baking dish at 350°F for 15 to 25 minutes until hot, then uncover for 3 to 5 minutes. If you stored topping separately, add it after reheating (or for the last few minutes in the oven to re-crisp).

Microwave (fast): Add a teaspoon or two of milk per serving, cover loosely, and heat in 45 second bursts, stirring between rounds.

Freeze: Freeze tightly wrapped portions for up to 2 months. For the best topping texture, freeze without the breadcrumbs and add them fresh before baking. Thaw overnight in the fridge, then reheat in the oven with a splash of milk.

Common Questions

Can I make this ahead of time?

Yes. Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When you are ready, bake covered at 350°F for 20 minutes, then uncover and bake 15 to 20 minutes more until bubbly and browned. If it is very cold in the center (straight from the fridge in a deeper dish), add 5 to 10 minutes as needed.

Why does my cheese sauce turn grainy sometimes?

Usually it is heat. Keep the sauce at low heat when you add the cheese, and do not let it boil. If it is aggressively steaming, take the pot off the burner while you whisk. Also, shredding your own cheese helps. Some pre-shredded cheeses melt fine, but others contain anti-caking agents that can make sauces less smooth.

What makes this mac and cheese “tangy and bright”?

Dijon and sour cream or Greek yogurt add acidity and a gentle sharpness. Sharp cheddar also brings that clean bite that cuts through richness. Add the sour cream or yogurt off-heat, and avoid boiling afterward to keep the sauce silky.

Can I make it less spicy for kids?

Absolutely. Skip the cayenne and use regular paprika instead of smoked if you want it extra mellow. The dish will still taste bold from the cheddar, Dijon, and garlic.

What pasta shape works best?

Elbows are classic, but cavatappi, shells, or rotini are great because they grab sauce. Avoid very thin pasta shapes that can get too soft after baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Medium saucepan or Dutch oven for the cheese sauce
Whisk
Box grater for shredding cheese
9x13-inch baking dish (or similar 3 to 4-quart casserole)
Microwave-safe bowl for melting butter for the topping (or a small skillet if you want to toast the breadcrumbs)

I love classic mac and cheese, but I get bored if it is just creamy and salty. I want a little spark. The first time I stirred Dijon into a cheddar sauce, it was one of those pause mid-bite moments. Like, oh, there you are. This baked version is what I make when I want comfort food that still tastes awake, with a crunchy top that makes the whole pan feel like a reward.

Spiced Baked Mac and Cheese

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Ingredients

Pasta

1 pound elbow macaroni (or cavatappi)
1 tablespoon kosher salt (for pasta water)

Spiced, tangy cheese sauce

4 tablespoons unsalted butter
1 small yellow onion, finely minced (optional but great)
2 to 3 garlic cloves, minced
1/4 cup all-purpose flour
1 (12-ounce) can evaporated milk
1 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon ground mustard (optional)
1/4 teaspoon cayenne pepper (optional, more or less to taste)
1/2 teaspoon black pepper
2 1/2 cups sharp cheddar cheese, freshly shredded (about 10 ounces / 285 g)
1 cup Monterey Jack cheese, freshly shredded (about 4 ounces / 115 g)
1/2 cup Parmesan cheese, finely grated (about 1 1/2 ounces / 45 g)
1/2 cup sour cream or plain Greek yogurt
Salt, to taste
1 tablespoon fresh lemon juice (start with 2 teaspoons, then adjust)

Crunchy topping

1 1/2 cups panko breadcrumbs
2 tablespoons unsalted butter, melted
2 tablespoons Parmesan cheese
1/2 teaspoon smoked paprika
Pinch of salt

Optional add-ins: 4 ounces cream cheese for extra silkiness, 4 slices cooked crumbled bacon, or 1 cup sautéed broccoli florets.

Instructions

Heat the oven and prep the dish. Preheat to 375°F. Butter a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of water to a boil and salt it. Cook pasta 1 minute less than the package says for al dente. Drain, do not rinse.
Start the cheese sauce base. In a medium saucepan over medium heat, melt 4 tablespoons butter. Add onion (if using) and cook 3 to 4 minutes until soft. Add garlic and cook 30 seconds, just until fragrant.
Make the roux. Sprinkle in flour and whisk constantly for 1 minute. You want it smooth and lightly toasty, not browned.
Add the dairy and thicken. Slowly whisk in evaporated milk, then whole milk. Bring to a gentle simmer (medium-low is usually perfect) and cook 3 to 5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
Season for brightness and warmth. Whisk in Dijon, smoked paprika, ground mustard (if using), cayenne (if using), and black pepper.
Melt in the cheeses. Turn the heat to low. Add cheddar and Monterey Jack in handfuls, whisking until melted before adding more. Do not let the sauce boil. Stir in Parmesan.
Finish with tang. Turn off the heat. Stir in sour cream or Greek yogurt. Add lemon juice, starting small, then taste. Add salt as needed. The sauce should taste a little brighter than you think right now because the pasta will mellow it out.
Combine pasta and sauce. Add drained pasta to the sauce and stir until every piece is coated. (If your saucepan is too snug, toss everything together in the pasta pot instead.) Pour into the baking dish.
Make the crunchy topping. In a bowl, mix panko with melted butter, Parmesan, smoked paprika, and a pinch of salt. Sprinkle evenly over the mac. Optional extra crunch: Toast the panko in a dry skillet over medium heat for 3 to 5 minutes until lightly golden, then toss with melted butter and seasonings and top the mac.
Bake. Bake 18 to 22 minutes until bubbly around the edges and golden on top. If you want extra color, broil for 30 to 60 seconds, watching closely.
Rest, then serve. Let it sit for 5 to 10 minutes so the sauce sets up into that perfect creamy scoop. Serve hot.

A spoon lifting a stretchy, creamy scoop of baked mac and cheese from a casserole dish

Nutrition information is estimated.

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