Description
This creamy homemade baked mac and cheese recipe combines tender elbow pasta with a rich blend of cheddar and Gruyere cheeses in a smooth, thickened sauce. Baked until bubbly and golden, it’s a comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb. dried elbow pasta
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
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika (smoked paprika preferred)
Cheese
- 4 cups shredded medium cheddar cheese (divided)
- 2 cups shredded Gruyere cheese (divided)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 325 degrees F and grease a 3-quart baking dish (9x13 inches). Set it aside while you prepare the rest of the recipe.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook for 1 minute less than the package instructions suggest for al dente texture. Drain the pasta and drizzle with a little olive oil to prevent sticking.
- Prepare Cheeses: While waiting for the water to boil, shred the cheddar and Gruyere cheeses. Toss them together and divide into three piles: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Make the Roux and Sauce: Melt the unsalted butter in a large saucepan over medium heat. Sprinkle the flour in and whisk to combine until the mixture resembles very wet sand. Cook for about 1 minute, whisking frequently.
- Add Milk and Half and Half: Gradually pour in about 2 cups of half and half while whisking constantly to keep the sauce smooth. Then slowly add the remaining half and half plus the whole milk, continuing to whisk until fully combined and smooth.
- Thicken Sauce: Continue heating over medium heat, whisking often, until the sauce thickens to a very thick consistency, similar to a semi-thinned condensed soup.
- Incorporate Spices and Cheese: Remove the pan from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of the shredded cheese until melted and combined. Add another 1 1/2 cups of cheese and stir until smooth and fully melted.
- Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring until fully incorporated. Pour half of this mixture into the prepared baking dish.
- Layer Cheese and Pasta: Sprinkle 1 1/2 cups of the reserved shredded cheese over the pasta layer. Then pour the remaining pasta and sauce mixture on top.
- Top and Bake: Sprinkle the last 1 1/2 cups of shredded cheese evenly over the top. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and lightly golden brown.
Notes
- This baked mac and cheese is a family favorite, loved by both children and adults for its creamy texture and rich flavor.
- Using a blend of cheddar and Gruyere adds depth and creaminess to the dish.
- Half and half can be substituted with heavy cream for an even richer sauce if desired.
- Be careful not to overcook the pasta to keep it from becoming mushy after baking.
- You can use smoked paprika for a subtle smoky flavor as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 41 g
- Saturated Fat: 25 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 126 mg
