Creamy Homemade Baked Mac and Cheese
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
- 4 cups grated medium sharp cheddar cheese)
divided (measured after grating
- 2 cups grated Gruyere cheese)
divided (measured after grating
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
Directions
- 1
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
- 2
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- 3
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- 4
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
- 5
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
- 6
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
- 7
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
- 8
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Creamy Homemade Baked Mac and Cheese
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About this Recipe
Searching for that ultimate creamy, cheesy comfort food? This homemade baked mac and cheese delivers exactly that, transforming simple ingredients into a rich, satisfying meal in just 35 minutes.
Why This Recipe Works
The magic of this recipe lies in its incredibly rich, velvety cheese sauce, built on a classic roux of butter and flour, then luxuriously blended with both whole milk and half and half. This dual dairy approach ensures a sauce that's both deeply flavorful and incredibly smooth. Combining generous amounts of sharp cheddar for its classic tang and nutty Gruyere provides a depth of flavor that truly elevates this dish far beyond basic stovetop versions.
What to Expect
Prepare for an explosion of rich, savory flavor with every single bite. You'll experience perfectly tender elbow pasta swimming in a thick, golden sauce that clings beautifully, all crowned with an irresistible, bubbly baked top. This is pure, unadulterated comfort food, deeply satisfying and utterly craveable, offering that familiar warmth you associate with the very best homemade meals.
Customization & Variations
While the cheddar and Gruyere create a perfect balance, feel free to experiment with your favorite cheese blend. You could incorporate Monterey Jack for extra meltiness, Fontina for a nutty, earthy note, or even a touch of smoked Gouda for complexity. For a subtle flavor tweak, consider adding a pinch of mustard powder to the roux, which enhances the cheesiness without adding a mustard taste. Alternatively, a tiny dash of cayenne pepper alongside the paprika can introduce a very mild, pleasant warmth.
Serving & Context
This Creamy Homemade Baked Mac and Cheese is the ultimate centerpiece for family dinners, potlucks, or any occasion calling for hearty, soul-satisfying comfort. Serve it alongside a crisp green salad to balance the richness, or with simple roasted vegetables for a complete meal.