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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.

Ingredients

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)
  • 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

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