Print

Creamy Baked Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 126 reviews

This creamy baked mac and cheese recipe combines a luscious cheese sauce with a blend of cheddar and Gruyere cheeses, baked to golden perfection for a comforting and indulgent pasta dish. The sauce is enriched with butter, flour, whole milk, and half and half, delivering a rich and velvety texture. Smoked paprika adds a subtle smoky depth, making this classic American favorite a perfect side or main course.

Ingredients

Scale

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 (measured after shredding)
  • 2 cups shredded Gruyere cheese (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. smoked paprika

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 1 lb. dried elbow pasta and cook until al dente, according to package instructions, usually about 7-8 minutes. Drain and set aside.
  2. Make the roux: In a large saucepan, melt 1/2 cup unsalted butter over medium heat. Once melted, whisk in 1/2 cup all purpose flour to form a smooth paste. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color but is not browned.
  3. Add the liquids: Gradually whisk in 1 1/2 cups whole milk and 2 1/2 cups half and half to the roux. Continue whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 5-7 minutes.
  4. Incorporate the cheese and seasonings: Reduce heat to low. Add 4 cups shredded medium cheddar cheese and 2 cups shredded Gruyere cheese to the sauce, stirring until melted and smooth. Season with 1/2 Tbsp. salt, 1/2 tsp. black pepper, and 1/4 tsp. smoked paprika. Mix well to combine.
  5. Combine pasta and sauce: Add the cooked elbow pasta to the cheese sauce, stirring gently to coat all pasta evenly.
  6. Prepare to bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish, spreading it out evenly.
  7. Bake the mac and cheese: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden and bubbly.
  8. Cool and serve: Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.

Notes

  • For extra creaminess, use half and half as indicated; whole milk can be substituted but will result in a thinner sauce.
  • Shred your own cheese for better melt and flavor compared to pre-shredded.
  • Smoked paprika adds a subtle smoky flavor, but can be omitted or replaced with regular paprika if preferred.
  • Ensure not to overcook the pasta before baking to avoid mushiness.
  • Use a large enough baking dish to prevent overflow during baking.

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