Creamy Homemade Baked Mac and Cheese

Baked Mac and Cheese

Nothing says comfort like a bubbling dish of baked mac and cheese. Loved by kids and adults alike, this recipe layers pasta with rich, melty cheese sauce and a golden topping for the ultimate cozy dinner or holiday side dish.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

• 1 lb dried elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cups whole milk
• 2 ½ cups half and half (see chef tips below)
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyere cheese, divided
• ½ tbsp salt
• ½ tsp black pepper
• ¼ tsp smoked paprika (or regular paprika)

Step-by-Step Instructions

1. Preheat & Prepare: Preheat oven to 325°F. Grease a 3-qt (9×13”) baking dish.
2. Cook Pasta: Boil pasta in salted water until 1 minute shy of al dente. Drain and drizzle with olive oil to prevent sticking.
3. Shred & Divide Cheese: Shred all cheese and divide into three piles: 3 cups for the sauce, 1 ½ cups for the inner layer, and 1 ½ cups for the topping.
4. Make Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until sandy and fragrant.
5. Build Sauce: Slowly whisk in half and half and milk until smooth. Cook until thickened, like a thinned condensed soup.
6. Melt Cheese: Remove from heat, stir in paprika, salt, pepper, and 3 cups shredded cheese. Stir until smooth and creamy.
7. Assemble Layers: In a bowl, combine pasta with cheese sauce. Spread half into baking dish, top with 1 ½ cups shredded cheese. Add the rest of the pasta mixture, then sprinkle with remaining cheese.
8. Bake: Bake uncovered for 15 minutes until golden and bubbly. For extra crunch, broil for 2–3 minutes at the end.

Pro Tips

• Undercook pasta: Boil just 4–5 minutes to avoid mushy noodles after baking.
• Shred your own cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• Make-ahead: Assemble but don’t bake. Cover and refrigerate up to 2 days. Bake before serving.

Nutrition Info (per serving)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Baked Mac and Cheese

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• Author: carlosramirez
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A bubbling dish of baked mac and cheese with rich, melty cheese sauce and a golden topping, perfect for cozy dinners.

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Ingredients

• 1 lb dried elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cups whole milk
• 2 ½ cups half and half
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyere cheese, divided
• ½ tbsp salt
• ½ tsp black pepper
• ¼ tsp smoked paprika (or regular paprika)

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Instructions

1. Preheat the oven to 325°F and grease a 3-qt (9×13”) baking dish.
2. Boil pasta in salted water until 1 minute shy of al dente, then drain and drizzle with olive oil.
3. Shred the cheese and divide into three piles: 3 cups for the sauce, 1 ½ cups for the inner layer, and 1 ½ cups for the topping.
4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
5. Slowly whisk in half and half and milk until smooth, cooking until thickened.
6. Remove from heat and stir in paprika, salt, pepper, and 3 cups shredded cheese until smooth.
7. Combine pasta with cheese sauce in a bowl. Spread half into the baking dish, top with 1 ½ cups shredded cheese, add the remaining pasta mixture, and sprinkle with remaining cheese.
8. Bake uncovered for 15 minutes until golden and bubbly. Broil for 2–3 minutes for extra crunch.

Notes

For best results, undercook pasta slightly and shred your own cheese for smooth melting. Assemble ahead of time and refrigerate for up to 2 days before baking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American