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Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 121 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Creamy Baked Mac and Cheese features tender elbow pasta enveloped in a luscious, homemade cheese sauce made from sharp cheddar and Gruyere cheeses. Baked to golden bubbly perfection, this classic comfort food recipe delivers rich, creamy flavors and a delightful crispy cheese topping, perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

  • 1 lb. 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 medium sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • 1/2 Tbsp. salt (a pinch)
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • Olive oil (a splash, for pasta)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook for one minute less than the package instructions indicate, aiming for al dente texture. Drain the pasta, then toss with a splash of olive oil to prevent clumping.
  3. Shred and divide cheeses: Shred the cheddar and Gruyere cheeses yourself for best melt and flavor. Combine them and divide into three portions: about 3 cups for the sauce, 1 1/2 cups for layering, and 1 1/2 cups for the topping.
  4. Make the roux and cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour until it resembles wet sand and let it cook for about one minute while whisking continuously. Gradually whisk in the half and half, ensuring a smooth mixture. Then add the whole milk, whisking until the sauce thickens to a creamy consistency.
  5. Add spices and cheese to sauce: Remove the saucepan from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of shredded cheese until smooth. Then add another 1 1/2 cups cheese, stirring until completely melted and silky.
  6. Combine pasta and sauce: In a large mixing bowl, stir the drained pasta into the cheese sauce until fully coated.
  7. Assemble the casserole: Pour half of the pasta and cheese mixture into the prepared baking dish. Sprinkle 1 1/2 cups of shredded cheese evenly over this layer. Then pour the remaining pasta mixture on top.
  8. Add final cheese topping and bake: Spread the last 1 1/2 cups of shredded cheese on top of the assembled pasta. Bake in the preheated oven for approximately 15 minutes or until the top is bubbly and lightly golden.

Notes

  • For best results, shred your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents that affect melting.
  • Be careful not to overcook the pasta during boiling, as it will continue to cook in the oven.
  • You can substitute half and half with heavy cream for an even richer sauce.
  • Adding a sprinkling of paprika not only adds color but also a subtle smoky flavor.
  • This dish can be prepared ahead of time and refrigerated; just add extra baking time if baking cold from the fridge.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/creamy-baked-mac-and-cheese-recipe-2/