Description
Creamy Baked Mac and Cheese is the ultimate comfort food, with a rich, velvety cheese sauce and a golden, cheesy crust. Made with sharp cheddar and Gruyère, it’s the perfect combination of creamy, cheesy, and crispy. Easy to make and guaranteed to be a crowd-pleaser!
Ingredients
1 lb. 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
4 cups medium sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded
1/2 Tbsp salt
1/2 tsp black pepper
1/4 tsp paprika
Instructions
- Preheat the oven to 325°F. Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, about 1 minute less than the package instructions. Drain and toss with a little olive oil.
- Shred the cheddar and Gruyère cheeses, separating them into three piles: 3 cups for the sauce, 1 1/2 cups for layering in the middle, and 1 1/2 cups for the topping.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux.
- Gradually add the half and half, whisking until smooth. Then add the milk and whisk until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in the spices and 1 1/2 cups of shredded cheese until smooth. Stir in another 1 1/2 cups of cheese and continue to stir until creamy.
- In a large bowl, combine the drained pasta and cheese sauce. Pour half of the mixture into the prepared baking dish. Layer with 1 1/2 cups of shredded cheese, then top with the remaining pasta mixture.
- Top with the remaining 1 1/2 cups of cheese. Bake for 15 minutes, or until bubbly and golden brown on top.
- Allow to cool slightly before serving.
Notes
- Cheese Choices: Experiment with other cheeses like mozzarella, gouda, or colby for different flavors.
- Bacon: Add crispy bacon crumbles in the sauce or on top for an extra layer of flavor.
- Gluten-Free: Substitute gluten-free pasta and use a gluten-free flour blend for the sauce.
- Stovetop Option: Mix the pasta with the cheese sauce on the stovetop for a quicker, non-baked version.
- Storage: Store leftovers in an airtight container for up to 3-4 days, or refrigerate for up to 1 week.
- Freezing: Freeze mac and cheese for up to 2-3 months. Reheat directly from the freezer, adding milk if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
