Description
This Creamy Baked Mac and Cheese recipe delivers a rich, velvety cheese sauce layered with elbow pasta and topped with golden melted cheese. A classic comfort food made from scratch with a blend of sharp cheddar and Gruyere cheeses, baked to bubbly perfection in the oven.
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
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- Olive oil (a splash, for pasta)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 325°F (163°C). Grease a 9×13″ baking dish thoroughly to prevent sticking.
- Cook Pasta: Fill a large pot with water and add a pinch of salt. Bring to a boil, then add the elbow pasta. Cook for about 1 minute less than the package instructions for al dente. Drain the pasta and toss with a splash of olive oil to keep it from sticking together.
- Shred Cheeses: While the pasta cooks, shred the cheddar and Gruyere cheeses. Mix them together and divide into three portions: 3 cups for the cheese sauce, 1 1/2 cups for layering in the casserole, and 1 1/2 cups for topping.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the unsalted butter. Stir in the flour and whisk constantly until it resembles wet sand and cooks for about one minute. Gradually pour in the half and half while whisking continuously. Add the whole milk and keep whisking until the sauce thickens, about 3-5 minutes.
- Finish the Sauce: Remove the saucepan from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of the shredded cheese until smooth. Then add another 1 1/2 cups of cheese, stirring well to create a creamy, smooth sauce.
- Combine Pasta and Sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce until fully coated.
- Layer in Baking Dish: Pour half of the pasta and cheese sauce mixture into the greased baking dish. Sprinkle 1 1/2 cups of shredded cheese evenly over the layer. Then add the remaining pasta mixture on top.
- Top and Bake: Finish by spreading the remaining 1 1/2 cups of shredded cheese on top. Place the dish in the preheated oven and bake for about 15 minutes or until the top is bubbly and lightly golden.
Notes
- For best texture and flavor, shred your own cheese instead of using pre-shredded varieties.
- Ensure not to overcook the pasta so it holds its shape after baking.
- You can customize seasoning with a pinch of nutmeg for extra warmth.
- Let the baked mac and cheese rest 5 minutes before serving to set.
- Use whole milk and half and half to achieve a rich, creamy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
