This Kardashian mac & cheese baked pasta is unapologetically rich, creamy, and comforting—the kind of dish you make when you want something indulgent and familiar. It’s not meant to be subtle or light. This is baked pasta that leans all the way in: lots of cheese, a smooth sauce, and that cozy baked finish that makes everyone go back for another scoop. I usually make this when I want something fun and over-the-top for a casual dinner or a gathering where comfort food is the expectation.
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I’ve always loved baked mac and cheese that feels a little extra, and this version came from wanting something that didn’t skimp on creaminess. Instead of relying on one cheese or a stiff sauce, this recipe layers flavor and texture in a way that stays rich even after baking. It’s inspired by the idea of comfort food that’s meant to be indulgent, not restrained.
Recipe Origin or Trivia
Baked mac and cheese has been a staple in American kitchens for generations, evolving from simple stovetop versions into layered, baked casseroles. Extra-creamy, multi-cheese versions became especially popular in modern comfort cooking, where richness and texture are front and center.
Why You’ll Love This Recipe
- Ultra-creamy texture: Stays rich even after baking
- Bold cheese flavor: Uses a blend for depth
- Comfort-forward: No light substitutes here
- Crowd-pleasing: Always disappears fast
- Make-ahead friendly: Easy to prep in advance
- Golden baked top: Adds contrast without drying out
- Pure comfort food: Familiar and satisfying
Chef’s Pro Tips for Perfect Results
- Undercook the pasta slightly: It finishes cooking in the oven
- Use freshly grated cheese: Melts smoother than pre-shredded
- Warm the milk first: Helps the sauce stay silky
- Rest before serving: Lets everything set without stiffening
Kitchen Tools You’ll Need
- Large pot: For boiling pasta
- Saucepan: For making cheese sauce
- Whisk: Keeps sauce smooth
- Baking dish: For assembling and baking
- Wooden spoon: For mixing
Ingredients in This Recipe
- Elbow macaroni or cavatappi: Holds sauce well
- Butter: Forms the base of the roux
- All-purpose flour: Thickens the cheese sauce
- Whole milk: Creates a creamy foundation
- Heavy cream: Adds richness and body
- Sharp cheddar cheese: Classic mac and cheese flavor
- Mozzarella cheese: Adds stretch and melt
- Monterey Jack cheese: Smooth and mild
- Cream cheese: Adds extra creaminess
- Salt: Enhances cheese flavor
- Black pepper: Adds subtle warmth
- Optional paprika: Gentle color and depth
Ingredient Substitutions
- Elbow macaroni → shells: Holds sauce just as well
- Heavy cream → half-and-half: Slightly lighter texture
- Monterey Jack → Colby Jack: Similar melt
- Cream cheese → mascarpone: Extra richness
Ingredient Spotlight
- Cheese blend: Multiple cheeses create depth and meltability
- Cream cheese: Keeps the sauce silky after baking
Smoky Cheesy Baked Pasta
Ingredients
Equipment
Method
- Cook pasta: Boil until just shy of al dente, drain
- Make roux: Melt butter, whisk in flour until smooth
- Add dairy: Slowly whisk in warm milk and cream
- Thicken sauce: Cook until smooth and slightly thick
- Add cheeses: Stir in cheeses until fully melted
- Season: Add salt, pepper, and paprika
- Combine: Fold pasta into the cheese sauce
- Transfer to dish: Spread evenly in a baking dish
- Bake: Bake until bubbly and lightly golden
- Rest: Let sit briefly before serving
You can also try out other recipes
Roasted Fall Vegetable Soup Recipe
Make-Ahead and Storage Tips
- Assemble ahead: Refrigerate unbaked up to 24 hours
- Refrigerate leftovers: Store up to 4 days
- Reheat gently: Cover and warm in the oven
How to Serve This Dish
- Main dish: With a simple green salad
- Side dish: Alongside roasted chicken or vegetables
- Casual gatherings: Straight from the baking dish
Creative Leftover Transformations
- Mac and cheese bites: Chill, cut, and reheat
- Stuffed peppers: Use as filling
- Cheesy pasta bowls: Add roasted vegetables
- Breakfast mac: Reheat with a fried egg
Additional Tips
- Use room-temperature cheese: Melts more smoothly
- Season gradually: Cheese adds salt
- Let it cool slightly: Texture improves as it sets
Make It a Showstopper
- Extra cheese topping: Sprinkle before baking
- Golden finish: Brief broil if desired
- Serve bubbling hot: Comfort food at its best
Variations to Try
- Truffle mac: Add truffle oil
- Spicy mac: Add chili flakes or hot sauce
- Bacon mac: Fold in cooked bacon
- Garlic mac: Add roasted garlic to sauce
- Three-cheese classic: Keep it simple with cheddar, mozzarella, and jack
FAQ’s
- Is this very rich?: Yes, intentionally
- Can I make it ahead?: Absolutely
- Does it reheat well?: Yes, gently
- Can I freeze it?: Best fresh, but possible
- Can I add breadcrumbs?: Optional, but not necessary
- Is this kid-friendly?: Very
- Can I use gluten-free pasta?: Yes
- Why is my sauce grainy?: Heat was too high
- Can I add vegetables?: Broccoli or spinach work well
- Can I double the recipe?: Yes, use a larger dish
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
