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Creamy Homemade Baked Mac and Cheese Recipe

Creamy Homemade Baked Mac and Cheese Recipe
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4.8 from 112 reviews

This creamy homemade baked mac and cheese is the ultimate comfort food, featuring tender elbow pasta in a luscious cheese sauce, topped with a golden, bubbly layer of cheddar and Gruyere. Easy to prepare and sure to please a crowd, it’s a family favorite that’s perfect as a hearty main course or a standout side dish at any gathering.

Ingredients

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
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika (smoked paprika recommended)

Cheeses

  • 4 cups shredded medium cheddar cheese, divided
  • 2 cups shredded Gruyere cheese, divided

Optional

  • Olive oil, for drizzling pasta

Instructions

  1. Preheat and Prepare Dish: Preheat oven to 325°F (163°C). Grease a 3-quart baking dish (9×13-inch) and set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook 1 minute less than the package instructions for al dente. Drain and drizzle with a little olive oil to prevent sticking.
  3. Prep Cheeses: While the pasta water heats, shred all cheeses and toss to combine. Divide into three portions: about 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  4. Make Roux: In a large saucepan over medium heat, melt butter. Add flour and whisk constantly until the mixture resembles wet sand; cook for about 1 minute.
  5. Add Dairy to Roux: Slowly pour in about 2 cups of the half and half, whisking constantly until smooth. Gradually add the remaining half and half and all the whole milk, continuing to whisk until the mixture is smooth and fully combined.
  6. Thicken Cheese Sauce: Continue heating and whisking frequently until the sauce thickens to a very thick consistency, similar to a semi-thinned condensed soup.
  7. Add Cheese and Spices: Remove the saucepan from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of the cheese blend until melted and smooth. Add another 1 1/2 cups of cheese and stir until fully melted and sauce is creamy.
  8. Combine Pasta and Sauce: In a large mixing bowl, fold the drained pasta into the cheese sauce and mix until evenly coated.
  9. Layer Mac and Cheese: Pour half the pasta and cheese mixture into the prepared baking dish. Sprinkle with 1 1/2 cups of shredded cheese. Add the remaining pasta mixture on top.
  10. Top and Bake: Sprinkle the final 1 1/2 cups of the cheese blend over the top. Bake uncovered for 15 minutes, until the cheese is bubbly and lightly golden brown.

Notes

  • Half and half is a dairy product common in the US (see this explanation).
  • Try adding other seasonings like garlic powder, onion powder, ground mustard, or a dash of hot sauce for flavor variation.
  • For the cheese, shred your own blocks for the best melt and texture.
  • To prepare ahead: assemble but do not bake, cover tightly, and refrigerate for up to 1-2 days. Rest at room temp for 30 minutes before baking. Bake for 25–35 minutes, until hot and bubbly.
  • For a crunchier top and firmer consistency, bake at 350–375°F for 20–30 minutes, and broil for 2–5 minutes to finish.
  • Five cheese variation: replace the listed amounts with 2 cups cheddar, 1 cup Colby, 1 cup Muenster, 1.5 cups Gruyere, and 0.5 cup mozzarella.

Nutrition

Find it online: https://bitezly.com/creamy-homemade-baked-mac-and-cheese-recipe/