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Creamy Homemade Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 53 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 - 10 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Homemade Baked Mac and Cheese recipe delivers a rich, cheesy comfort food classic with a smooth, velvety sauce made from cheddar and Gruyere cheeses. The macaroni is perfectly cooked al dente, coated in a luscious cheese sauce, layered with extra cheese, and baked until bubbly and golden brown. Easily customizable and perfect for cozy family meals or special occasions.

Ingredients

Units 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 (measured after shredding)
  • 2 cups shredded Gruyere cheese, divided (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. smoked paprika

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 325 degrees Fahrenheit and grease a 3-quart baking dish (9×13 inches). Set it aside for later use.
  2. 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 to achieve al dente texture. Drain the pasta and drizzle with a bit of olive oil to prevent sticking.
  3. Prepare Cheese: While the water is coming to a boil, shred your cheeses and mix them together. Divide the shredded cheese into three portions: approximately 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, melt the unsalted butter over medium heat. Sprinkle in the all purpose flour and whisk continuously until the mixture resembles very wet sand, cooking for about 1 minute.
  5. Add Dairy: Slowly pour in about 2 cups of half and half into the roux while whisking constantly until smooth. Then gradually add the remaining half and half plus the whole milk, continuing to whisk until fully combined and smooth.
  6. Thicken Sauce: Continue cooking the mixture over medium heat, whisking frequently, until the sauce thickens to a consistency similar to a semi-thinned condensed soup — thick but pourable.
  7. Incorporate Cheese and Seasonings: Remove the sauce from heat. Stir in salt, black pepper, smoked paprika, and 1 1/2 cups of the shredded cheese until melted and combined. Then stir in another 1 1/2 cups of shredded cheese until the sauce is completely smooth.
  8. Combine Pasta and Sauce: In a large mixing bowl, mix the drained pasta with the cheese sauce thoroughly. Pour half of this mixture into the prepared baking dish.
  9. Add Cheese Layer: Sprinkle 1 1/2 cups of shredded cheese evenly over the pasta layer in the baking dish.
  10. Top with Remaining Pasta: Pour the remaining pasta and cheese sauce mixture over the cheese layer, spreading evenly.
  11. Add Final Cheese Layer: Sprinkle the last 1 1/2 cups of shredded cheese on top of the pasta.
  12. Bake: Bake in the preheated oven for 15 minutes or until the cheese on top is bubbly and lightly golden brown.

Notes

  • Half and half is a common dairy product in the US combining equal parts milk and cream; can be substituted with suitable alternatives if unavailable.
  • Feel free to add seasonings like garlic powder, onion powder, ground mustard, smoked paprika, or hot sauce to customize the flavor.
  • To achieve the amounts of cheese, shred one 16 oz block of cheddar for 4 cups shredded, and about an 8 oz block of Gruyere for 2 cups shredded.
  • Make ahead tip: Prepare the dish through step 11 but do not bake. Cover and refrigerate for 1-2 days. Let come to room temperature for 30 minutes before baking. Bake for 25-35 minutes until hot and bubbly.
  • For a crunchier topping and firmer casserole, bake at 350-375°F for 20-30 minutes and broil for 2-5 minutes at the end for golden brown crust.
  • Variation: For five cheese mac and cheese, replace cheese amounts with 2 cups cheddar, 1 cup Colby, 1 cup Muenster, 1½ cups Gruyere, and ½ cup mozzarella.

Nutrition

  • Serving Size: 1 cup (about 1/8th of recipe)
  • Calories: 450
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 85 mg

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