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 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. paprika
smoked paprika is our favorite!
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, shred 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 half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, 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 shredded 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
Craving the ultimate comfort food that brings everyone to the table? This Creamy Homemade Baked Mac and Cheese is the family favorite recipe you've been searching for, loved by children and adults alike, promising pure cheesy bliss.
What makes this baked mac and cheese truly stand out is its decadent, velvety cheese sauce, crafted from a classic roux base and a rich blend of whole milk and half and half. The strategic combination of sharp medium cheddar and nutty Gruyere cheeses creates an irresistible depth of flavor and gooey texture that makes it a consistent crowd-pleaser.
Prepare for a rich, comforting experience with every forkful. You'll find tender elbow pasta perfectly coated in a luxuriously creamy, golden-hued cheese sauce, baked to perfection. The hint of paprika adds a subtle warmth that elevates the overall flavor profile without overpowering the cheesy goodness. This dish offers a harmonious balance of savory, creamy, and deeply satisfying elements, making it a beloved staple for any meal.
Customization & Variations
While medium cheddar and Gruyere create a phenomenal flavor, feel free to experiment with other melting cheeses like sharp white cheddar, Monterey Jack, or even a touch of smoked gouda for a different twist. For the paprika, we highly recommend smoked paprika for its depth, but regular sweet paprika works beautifully too, offering a milder note. You could also try different short pasta shapes like cavatappi or medium shells instead of elbows.
This Creamy Homemade Baked Mac and Cheese is perfect for weeknight family dinners, holiday potlucks, or any occasion where you need a deeply satisfying, comforting dish that appeals to all ages.