Creamy Homemade Baked Mac and Cheese Recipe

Introduction

This creamy homemade baked mac and cheese is the ultimate comfort food, featuring a rich cheese sauce made with cheddar and Gruyere. Baked to perfection with a golden, bubbly top, it’s a satisfying dish that’s perfect for family dinners or special occasions.

Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half (see chef tips below)
• 4 cups shredded medium cheddar cheese (divided)
• 2 cups shredded Gruyere cheese (divided)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika (smoked paprika recommended)

Instructions

1. Step 1: Preheat your oven to 325 degrees F and grease a 3-quart (9×13″) baking dish. Set aside.
2. Step 2: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook it for 1 minute less than the package directions indicate for al dente. Drain the pasta and drizzle lightly with olive oil to prevent sticking.
3. Step 3: While the water heats, shred the cheddar and Gruyere cheeses. Mix them together and divide into three roughly equal piles: about 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. Step 4: In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to combine; the mixture will resemble wet sand. Cook for about 1 minute while whisking frequently.
5. Step 5: Slowly pour about 2 cups of the half and half into the pan while whisking constantly until smooth. Then add the remaining half and half plus the whole milk gradually, whisking constantly to create a smooth sauce.
6. Step 6: Continue cooking over medium heat, whisking often, until the sauce thickens to a consistency similar to a semi-thinned condensed soup.
7. Step 7: Remove from heat and stir in the salt, pepper, paprika, and 1 1/2 cups of the shredded cheese until melted. Then fold in another 1 1/2 cups of cheese until fully melted and smooth.
8. Step 8: In a large bowl, combine the drained pasta with the cheese sauce, mixing well. Pour half of this mixture into the prepared baking dish. Sprinkle the inner layer cheese evenly on top, then add the remaining pasta mixture.
9. Step 9: Sprinkle the last 1 1/2 cups of shredded cheese evenly over the top. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and lightly golden.

Tips & Variations

• Use high-quality half and half for a creamier sauce, or substitute with all milk if preferred for a lighter dish.
• Smoked paprika adds a wonderful depth; regular paprika works fine if you don’t have smoked.
• Try adding a sprinkle of breadcrumbs on top before baking for an extra crispy crust.
• For a sharper flavor, mix in some Parmesan cheese with the cheddar and Gruyere.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave in shorter bursts, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for baked mac and cheese?

Absolutely. While elbow pasta is classic, other shapes like cavatappi, shells, or penne work well as they hold sauce nicely.

How can I make this recipe ahead of time?

Assemble the mac and cheese in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if chilled.

Creamy Homemade Baked Mac and Cheese Recipe

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★★★★★

4.5 from 89 reviews

This creamy homemade baked mac and cheese recipe features a rich blend of cheddar and Gruyere cheeses combined with a smooth, velvety cheese sauce made from a classic roux base. Baked until bubbly and golden, this comforting dish is a perfect crowd-pleaser with layers of cheesy goodness and a luscious texture.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• 2 cups shredded Gruyere cheese (divided)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika (smoked paprika preferred)

Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (163°C) and grease a 3-quart (9×13 inch) baking dish. Set this aside for later use.
2. Cook the 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 for al dente texture. Drain the pasta and drizzle with a little olive oil to prevent sticking.
3. Shred and Divide Cheese: While waiting for the water to boil, shred the cheddar and Gruyere cheeses. Toss them together and divide 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 Cheese Sauce Base: Melt the butter over medium heat in a large saucepan. Sprinkle in the flour and whisk together; the mixture will resemble very wet sand. Cook for about 1 minute, whisking often to avoid lumps. Slowly add about 2 cups of the half and half while whisking constantly to form a smooth sauce.
5. Complete the Sauce: Gradually pour in the remaining half and half plus the whole milk, continuing to whisk until smooth and combined. Keep heating on medium, whisking frequently, until the sauce thickens to a consistency similar to lightly thinned condensed soup.
6. Add Cheese 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 incorporated. Then stir in another 1 1/2 cups of cheese, mixing until completely smooth and creamy.
7. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the cheese sauce, stirring until everything is fully mixed.
8. Layer in Baking Dish: Pour half of the cheesy pasta mixture into the prepared baking dish. Sprinkle 1 1/2 cups of shredded cheese on top, then add the remaining pasta mixture over it.
9. Top and Bake: Sprinkle the final 1 1/2 cups of cheese evenly over the top and bake in the preheated oven for 15 minutes, or until the cheese topping is bubbly and lightly golden brown.

Notes

• Chef Tip: Using half and half instead of heavy cream keeps the sauce creamy but lighter.
• For best results, shred your own cheese from blocks instead of using pre-shredded cheese to ensure smooth melting.
• Smoked paprika adds a subtle smoky depth, but you can substitute with regular paprika if preferred.
• Drizzle cooked pasta with olive oil to prevent it from clumping before mixing with the cheese sauce.
• Make sure to cook pasta slightly less than package instructions for optimal texture after baking.

Keywords: baked mac and cheese, creamy mac and cheese, homemade mac and cheese, cheddar Gruyere mac and cheese, cheesy pasta bake