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Creamy Homemade Baked Mac and Cheese Recipe

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  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Homemade Baked Mac and Cheese recipe delivers a rich, cheesy comfort food classic with a perfectly creamy sauce made from a blend of cheddar and Gruyere cheeses. The pasta is cooked al dente and layered with velvety cheese sauce, then baked to bubbly, golden perfection. Ideal for family dinners, this recipe serves 8 and features a luscious, homemade cheese sauce that elevates the traditional mac and cheese experience.

Ingredients

Pasta

  • 1 lb. dried elbow pasta

Cheese Sauce & Topping

  • 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 preferred)
  • Olive oil (for drizzling on pasta after cooking)

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F and grease a 3-quart baking dish (9×13 inches). Set aside to use later for baking the mac and cheese.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook it for 1 minute less than package directions for al dente texture. Drain well and drizzle a little olive oil over the pasta, stirring to prevent sticking.
  3. Shred and Divide Cheeses: While waiting for the water to boil, shred the cheddar and Gruyere cheeses and mix them together thoroughly. Divide the shredded cheese into three portions: about 3 cups for the cheese sauce, 1 1/2 cups for layering inside the mac and cheese, and 1 1/2 cups for the topping.
  4. Make Cheese Sauce Roux: In a large saucepan over medium heat, melt the unsalted butter. Sprinkle in the all-purpose flour and whisk constantly to combine, cooking the mixture until it resembles very wet sand, about 1 minute, to remove the raw flour taste.
  5. Add Dairy Gradually: Slowly pour in approximately 2 cups of the half and half while whisking constantly until smooth. Then continue adding the remaining half and half plus the whole milk gradually, whisking continuously to create a smooth, lump-free sauce.
  6. Thicken Sauce: Continue cooking and whisking on medium heat until the sauce thickens to a very thick consistency, similar to a slightly thinned condensed soup.
  7. Melt Cheese into Sauce: Remove the sauce from heat. Stir in the salt, black pepper, paprika, and 1 1/2 cups of shredded cheese until melted and combined. Add another 1 1/2 cups of shredded cheese and stir until the cheese sauce is completely smooth and creamy.
  8. Mix Pasta and Sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring thoroughly to coat all pasta evenly.
  9. Assemble Layers: Pour half of the cheesy pasta mixture into the prepared baking dish. Sprinkle 1 1/2 cups of shredded cheese evenly over this layer. Top with the remaining cheesy pasta mixture, spreading it out evenly.
  10. Add Final Cheese Topping and Bake: Sprinkle the remaining 1 1/2 cups of shredded cheese on top. Bake uncovered 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 in combination with whole milk creates a richer cheese sauce with the perfect creamy texture.
  • Be cautious not to overcook pasta; it should be just under al dente to avoid mushy baked mac and cheese.
  • For best results, shred your own cheese rather than using pre-shredded to ensure better melting.
  • Smoked paprika adds a subtle smoky depth, but regular paprika works fine as a mild alternative.
  • Allow the baked mac and cheese to rest for 5 minutes before serving to set and cool slightly.

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