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Creamy Homemade Baked Mac and Cheese Recipe

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4.3 from 12 reviews

This creamy homemade baked mac and cheese recipe features a rich cheese sauce made from a blend of shredded cheddar and Gruyere cheeses, combined with creamy half and half and whole milk. The pasta is cooked al dente, layered with melted cheese, and baked until bubbly and golden brown, making it the perfect comforting and decadent side or main dish.

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
  • 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. paprika (smoked paprika preferred)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 325 degrees F and grease a 3-quart (9×13 inch) baking dish. Set it aside for later use to ensure easy transfer of the mac and cheese.
  2. Cook pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook for one minute less than the package directs to achieve al dente texture. Drain the pasta and drizzle with a small amount of olive oil to prevent sticking.
  3. Prepare cheeses: While the water is heating, shred the cheddar and Gruyere cheeses. Toss them together to mix evenly, then divide the mixture into three portions: about 3 cups for the cheese sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for topping the casserole.
  4. Make roux and cheese sauce base: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the flour and whisk constantly until the mixture resembles very wet sand, about 1 minute. Gradually whisk in about 2 cups of the half and half until smooth, then slowly add the remaining half and half plus the whole milk, whisking continuously to combine everything into a smooth sauce.
  5. Thicken sauce: Continue heating the sauce over medium heat, whisking frequently until it thickens to the consistency of a semi-thinned condensed soup. This rich base will coat the pasta beautifully.
  6. Add cheeses and seasonings: Remove the sauce from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of the shredded cheeses until melted and combined. Then fold in another 1 1/2 cups of cheese, stirring until the sauce is completely smooth and creamy.
  7. Combine pasta and sauce: In a large mixing bowl, mix the drained pasta with the cheese sauce thoroughly, ensuring every piece is coated.
  8. Assemble layers: Pour half of the cheesy pasta into the prepared baking dish. Sprinkle 1 1/2 cups of shredded cheese evenly on top. Then add the remaining pasta mixture over this cheese layer.
  9. Top and bake: Sprinkle the last 1 1/2 cups of cheese over the top layer of pasta. Place the dish in the preheated oven and bake for 15 minutes, or until the cheese is bubbly and lightly golden brown on top.

Notes

  • Using a blend of cheddar and Gruyere cheese adds depth and creaminess to the mac and cheese.
  • Cook pasta just shy of al dente to avoid overcooking during baking.
  • The smoked paprika adds a delightful subtle smokiness; however, regular paprika can be used if preferred.
  • Drizzling cooked pasta with olive oil prevents sticking before mixing with the cheese sauce.
  • For best texture, ensure the cheese sauce is thickened properly before combining with pasta.
  • You can prepare the mac and cheese ahead of time and refrigerate before baking; increase baking time slightly if baking from cold.

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