1. Home
  2. Recipes
  3. Cheesy Comfort Dish

Creamy Cheesy Baked Pasta

Featured in Start the Party: Crowd-Pleasing Appetizers.

This cheesy pasta bake is all about layers of gooey mozzarella, sharp cheddar, and melty colby jack, paired with tender pasta. Baked until it's golden on top, it's perfect to enjoy at family meals, potlucks, or friendly gatherings. Serve hot for the best taste!

Pin it Share it Send it Print it Jump To Recipe
A chef holding a plate of food.
Updated on Thu, 10 Apr 2025 19:31:33 GMT
Creamy Cheesy Baked Pasta Pin it
Creamy Cheesy Baked Pasta | linacooks.com
Tini's Mac and Cheese Masterpiece hits the spot when you want something warm, gooey, and packed with flavor. This homemade treat combines spiral pasta smothered in a velvety sauce made from a trio of cheeses - stretchy mozzarella, smooth colby jack, and tangy sharp cheddar. A touch of Dijon gives it that special something. The whole thing gets baked till it's bubbling hot with a crispy, golden crust that'll make your family ask for seconds.

What You'll Need

  • Pasta (Cavatappi/Corkscrew Works Best): Grabs all that yummy cheese sauce in its twisty shape for the perfect bite.
  • Shredded Mozzarella Cheese: Brings that amazing stretch factor when pulled apart with your fork.
  • Shredded Colby Jack Cheese: Adds a smooth, buttery taste that works great with the other cheeses.
  • Shredded Cheddar Cheese (Go for Sharp): Brings a nice kick that cuts through the creaminess of the dish.
  • Salt: Wakes up all the flavors and makes everything pop.
  • Fresh Ground Pepper: Adds a tiny bit of heat and makes the cheese taste even better.
You'll Also Need:
  • Garlic Powder: Gives a mellow garlic taste without the hassle of chopping cloves.
  • Smoked Paprika: Adds a touch of campfire flavor that makes this dish special.
  • Unsalted Butter: Starts off your sauce right and lets you control the saltiness.
  • All-Purpose Flour: Teams up with butter to thicken your sauce to the perfect consistency.
  • Evaporated Milk: Makes everything extra creamy without watering down the flavors.
  • Heavy Cream: Takes the richness level up a notch for that can't-stop-eating feeling.
  • Dijon Mustard: The secret weapon that makes the cheese flavors really stand out.

How To Make It

Step 1: Boil Your Pasta
Get your oven warming to 350°F (175°C). Fill a big pot with water, add a good pinch of salt, and bring it to a rolling boil. Toss in your pasta and cook until it's just tender but still firm. Drain it well and put it aside.
Step 2: Get Your Cheese Ready
As your pasta bubbles away, grab your cheeses and shred them using the big holes on your grater. Mix all three cheeses together in a big bowl, then split the pile into two parts and set them aside.
Step 3: Mix Your Seasonings
Grab a small bowl and throw in your salt, pepper, garlic powder, and smoked paprika. Give it a good mix and set it aside for later.
Step 4: Whip Up Your Cheese Sauce
Put a large pan on medium heat and melt your butter. Once it's bubbling, toss in half your seasoning mix and stir it around to wake up the flavors. Sprinkle in your flour and keep stirring until everything looks smooth and starts to bubble.
Step 5: Pour In The Milks
Keep whisking while you slowly pour in the evaporated milk to avoid any lumps. Then add the heavy cream while still whisking. Stir in the Dijon mustard and the rest of your seasonings. Let it all come to a gentle bubble, whisking now and then until it starts to thicken up.
Step 6: Make It Cheesy
Turn the heat down low, then grab HALF of your cheese mixture and add it to the sauce bit by bit. Make sure each handful melts completely before adding the next one.
Step 7: Mix In The Pasta
Now gently stir your cooked pasta into the cheese sauce. Make sure every piece gets a nice coating of that creamy goodness.
Step 8: Build Your Dish
Get your baking dish and spread half your mac and cheese mixture across the bottom. Sprinkle half your leftover cheese on top. Add the rest of your mac and cheese, then finish with the last of your shredded cheese.
Step 9: Bake It Up
Pop your dish in the oven for about 25-30 minutes until everything's melted and bubbly. Want a crispy top? Turn on the broiler for 2 minutes at the end. Take it out, let it cool for a minute, and dig in.

Enjoying Your Mac and Cheese

  • This mac and cheese tastes best when it's fresh out of the oven and still piping hot. If you want, you can throw some chopped herbs on top to make it look fancy.
  • Got some left? No problem. Just pop it in a sealed container and stick it in the fridge for up to 3 days. When you want more, either warm it up in the oven at 350°F with some foil on top, or zap it in the microwave if you're in a hurry.
  • Need to make it ahead of time? You can prep everything up to the baking step, cover it tight, and keep it in the fridge for a day. Then just bake it when you're ready to eat.

Quick Pointers

  • Don't leave it in the oven too long if you want it super creamy. If the top starts browning too fast, just cover it with some foil.
  • Want to jazz it up? Try mixing in some crunchy bacon bits, sweet caramelized onions, or sprinkle some breadcrumbs on top before baking.
  • Don't be afraid to swap out cheeses. Something like Gruyère or Fontina can give your dish a whole new personality.

Chef-Approved Advice

  • Ina Garten says don't skimp on your cheese. Good quality stuff really makes each bite taste amazing and extra creamy.
  • Gordon Ramsay thinks you should let your mac and cheese sit for a few minutes after it comes out of the oven. This helps the flavors come together and lets the sauce set up a bit.
  • Martha Stewart loves using different kinds of cheese mixed together. This gives you both great flavor and that perfect gooey texture.

What Makes This Recipe Special

  • You won't find a creamier mac and cheese anywhere. The sauce sticks to every bit of pasta so each forkful is loaded with cheesy goodness.
  • The way it's layered and baked gives you both soft, gooey parts and crispy edges for the perfect combo of textures.
  • It works for pretty much any occasion. Family dinner? Check. Friends coming over? Check. Need to bring something to a potluck? Double check.

Different Ways To Make It

  • Want a campfire flavor? Add an extra dash of smoked paprika or swap in some smoked cheddar for regular.
  • Make it more filling by mixing in some shredded chicken, diced ham, or crispy bacon before you bake it.
  • Try sprinkling seasoned breadcrumbs on top before baking for an awesome crunchy layer that really sets off the creamy sauce underneath.

Cheesy Comfort Dish

Dig into this rich, cheesy pasta loaded with mozzarella, colby jack, and cheddar, then baked till golden and bubbly. Great for sharing at family events or potlucks!

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Paolina

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

01 1/2 lb. sharp cheddar cheese, shredded.
02 1 lb. shredded mozzarella cheese.
03 1 tbsp. Dijon mustard.
04 12 oz. evaporated milk (about 1 can).
05 2 cups heavy cream.
06 3 tbsp. unsalted butter.
07 3 tbsp. all-purpose flour.
08 1 lb. corkscrew or cavatappi pasta.
09 1 lb. Colby Jack cheese, shredded.
10 1/4 tsp. salt.
11 1/4 tsp. freshly ground black pepper.
12 1/2 tsp. garlic powder.
13 1/2 tsp. smoked paprika.

Instructions

Step 01

Turn your oven to 350°F. Get a big pot of salted water boiling, toss in the pasta, and cook it as directed on the package. Drain when ready.

Step 02

As the pasta boils, shred those cheeses—mozzarella, Colby Jack, and cheddar. Toss the shredded cheese together in a large bowl, split it into two piles, then keep them aside.

Step 03

Mix paprika, garlic powder, salt, and pepper in a small bowl. Keep the mix close by for later.

Step 04

Pop a big pan on medium heat and melt the butter. Add half of your seasoning mix, stir to get those smells going, then whisk in the flour till everything’s smooth.

Step 05

Pour in the evaporated milk little by little, whisking to combine smoothly. Add the heavy cream next, keeping it lump-free. Stir in mustard and the leftover seasoning and let the sauce gently simmer until it thickens.

Step 06

Keep the heat low and gradually mix in half the cheese. Add a handful at a time, letting it melt before adding more till it’s silky smooth.

Step 07

Throw the cooked pasta into the pan and stir until each piece is coated in that cheesy goodness.

Step 08

Grab your casserole dish. Start with half the pasta mix, put on half of the unused shredded cheese, add the remaining pasta, and top it all with the final cheese layer.

Step 09

Bake in the oven for about 25-30 minutes or until you see that melty, bubbly goodness. Broil for 2 minutes to crisp the top. Let it cool for a bit, then dish it out.

Notes

  1. This dish is creamy, rich, and packed with layers of gooey cheese, baked to perfection.
  2. Make it a hit for dinners or get-togethers—it's loaded with flavor and topped with crunch.
  3. Switch it up by adding crispy bacon or breadcrumbs for even more texture.

Tools You'll Need

  • Casserole dish.
  • Oven.
  • Small bowl.
  • Large pan.
  • Large pot.
  • Box grater.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 600
  • Total Fat: 45 g
  • Total Carbohydrate: 40 g
  • Protein: 25 g