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Creamy Homemade Baked Mac and Cheese Recipe

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4 from 15 reviews

This creamy homemade baked mac and cheese recipe features perfectly cooked elbow pasta smothered in a rich and velvety cheese sauce made from a blend of sharp cheddar and nutty Gruyere cheeses. Baked until bubbly and golden brown on top, it's a comforting classic that's perfect for family dinners or special occasions.

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. smoked paprika

Instructions

  1. Preheat and prepare: Preheat your oven to 325°F and grease a 3-quart (9x13 inch) baking dish. This will ensure the mac and cheese doesn’t stick and bakes evenly.
  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 instructions to achieve al dente texture. Drain the pasta and toss lightly with olive oil to prevent sticking.
  3. Prepare cheeses: While the water is heating, shred the cheddar and Gruyere cheeses and mix them together. Divide them into three portions: about 3 cups for making the sauce, 1 1/2 cups for layering inside the casserole, and 1 1/2 cups for topping.
  4. Make roux: In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly until the mixture resembles wet sand, cooking for about 1 minute. This cooks out the raw flour taste.
  5. Add liquids: Slowly pour about 2 cups of the half and half into the roux while whisking to create a smooth mixture. Then add the remaining half and half and whole milk gradually, whisking constantly until fully combined and smooth.
  6. Thicken sauce: Continue cooking over medium heat, whisking frequently, until the sauce thickens to a consistency similar to a slightly thinned condensed soup.
  7. Incorporate cheese and seasoning: Remove the sauce from heat and stir in salt, black pepper, smoked paprika, and 1 1/2 cups of the shredded cheese. Stir until melted and smooth. Then add another 1 1/2 cups of cheese and stir again until completely melted.
  8. Combine pasta and sauce: In a large bowl, mix the drained pasta with the cheese sauce until fully coated and combined.
  9. Assemble casserole: Pour half of the pasta mixture into the prepared baking dish. Sprinkle with 1 1/2 cups of shredded cheese as an inner layer. Top with the remaining pasta mixture.
  10. Add final cheese topping and bake: Sprinkle the remaining 1 1/2 cups of cheese on the top. Bake uncovered for 15 minutes until the cheese on top is bubbly and lightly golden brown.

Notes

  • Use smoked paprika for a slightly smoky flavor that enhances the cheese sauce.
  • Shred your own cheese for better melting and flavor, rather than using pre-shredded which can contain anti-caking agents.
  • Half and half is divided between sauce preparation to ensure creaminess; you can substitute with heavy cream for extra richness.
  • The pasta should be cooked just shy of al dente as it will continue cooking during baking.
  • To prevent sticking after draining, toss pasta with a little olive oil.
  • This recipe serves 8, making it ideal for family meals or gatherings.

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