Description

This baked mac and cheese is a family favorite, loved by kids and adults. With layers of gooey cheddar and Gruyere, a creamy sauce, and a golden bubbly topping, it’s the perfect cozy dinner or holiday side dish.

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)

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Instructions

Preheat Oven: Heat oven to 325°F. Grease a 3-quart (9×13”) baking dish.
Cook Pasta: Boil pasta in salted water until just shy of al dente. Drain and drizzle with a little olive oil to prevent sticking.
Prep Cheese: Shred cheddar and Gruyere. Divide into three piles: 3 cups for sauce, 1 ½ cups for layering, and 1 ½ cups for topping.
Make Roux: Melt butter over medium heat. Whisk in flour until sandy. Cook for 1 minute.
Add Milk & Cream: Slowly whisk in half and half and milk until smooth. Cook until thickened to a rich, creamy consistency.
Melt Cheese: Remove from heat. Stir in paprika, salt, pepper, then 3 cups of cheese. Mix until smooth and melted.
Combine Pasta & Sauce: Mix drained pasta with cheese sauce until fully coated.
Layer & Bake: Add half the pasta mixture to the baking dish. Top with 1 ½ cups cheese. Add remaining pasta, then finish with remaining cheese. Bake 15 minutes until golden, bubbly, and irresistible.

Notes

Undercook pasta slightly — it will continue cooking in the oven. Shred your own cheese for the best melt. Pre-shredded often contains anti-caking agents. Make ahead option: Assemble without baking, cover, and refrigerate up to 2 days. Bake just before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American