Description
This Creamy Homemade Baked Mac and Cheese recipe combines tender elbow pasta with a rich and velvety cheese sauce made from cheddar and Gruyere cheeses. Baked to bubbly, golden perfection, it’s a comforting family favorite that’s perfect for both kids and adults.
Ingredients
Scale
Pasta
- 1 lb. dried elbow pasta
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese (divided)
- 2 cups shredded Gruyere cheese (divided)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika (smoked paprika preferred)
Instructions
- Preheat and prepare baking dish: Preheat oven to 325 degrees F and grease a 3-quart (9x13 inch) baking dish. Set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add dried pasta and cook for 1 minute less than package directions for al dente. Drain and drizzle with olive oil to prevent sticking.
- Prepare cheeses: While water heats, shred cheddar and Gruyere cheeses. Toss together and divide into three equal portions: about 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for topping.
- Make roux: In a large saucepan over medium heat, melt butter. Sprinkle in flour and whisk to combine; cook for about 1 minute, whisking frequently until mixture resembles wet sand.
- Add dairy: Gradually pour about 2 cups of half and half while whisking continuously until smooth. Then slowly add remaining half and half plus whole milk while whisking to combine into a smooth mixture.
- Thicken sauce: Continue heating over medium heat, whisking often, until sauce thickens to a semi-thick condensed soup consistency.
- Incorporate spices and cheese: Remove from heat and stir in salt, black pepper, paprika, and 1 1/2 cups of cheese until melted. Then stir in additional 1 1/2 cups cheese until completely smooth.
- Combine pasta and sauce: In a large bowl, mix drained pasta with the cheese sauce until fully coated.
- Layer mac and cheese: Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then add the remaining pasta mixture.
- Add topping and bake: Sprinkle the final 1 1/2 cups of shredded cheese on top. Bake for 15 minutes or until cheese is bubbly and lightly golden brown.
Notes
- Use smoked paprika for a subtle smoky flavor.
- Half and half provides extra creaminess but can be substituted with whole milk for a lighter sauce.
- Drizzling cooked pasta with olive oil keeps it from sticking before combining with sauce.
- For a crispier topping, broil the mac and cheese for 1-2 minutes after baking, watching carefully to avoid burning.
- This recipe serves 8 to 10 people, making it perfect for family dinners or gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 41 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 126 mg
