Easy Homemade Baked Mac & Cheese

Baked Mac and Cheese

Nothing says comfort food like a bubbling dish of baked mac and cheese. This family-favorite recipe is creamy, cheesy, and topped with a golden layer that’s impossible to resist. Perfect for a cozy dinner or holiday table.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 665

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)

Step-by-Step Instructions

1. Prep Oven & Dish: Preheat oven to 325°F. Grease a 3-qt (9×13”) baking dish.
2. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta 1 minute less than al dente. Drain and drizzle with a touch of olive oil to prevent sticking.
3. Shred & Divide Cheese: Mix shredded cheeses together and divide into three piles (3 cups for sauce, 1½ cups for inner layer, 1½ cups for topping).
4. Make Cheese Sauce: Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in half and half + milk until smooth and thickened. Stir in salt, pepper, and paprika. Add cheese in two additions, whisking until smooth and creamy.
5. Assemble Casserole: Stir cooked pasta into sauce until fully coated. Spread half into baking dish, sprinkle with 1½ cups cheese, then add remaining pasta. Top with last 1½ cups cheese.
6. Bake: Bake uncovered for 15 minutes, until bubbly and golden on top. Let rest a few minutes before serving.

Pro Tips

• Slightly undercook pasta to prevent mushiness after baking.
• Shred your own cheese — it melts creamier than pre-shredded.
• Add crispy bacon or panko topping for extra crunch.

Nutrition Info (per serving)

Disclaimer: Nutrition facts are estimated and may vary depending on ingredients used. Consult a nutritionist for precise dietary needs.

Baked Mac and Cheese

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• Author: carlosramirez
• Total Time: 35 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This family-favorite recipe is creamy, cheesy, and topped with a golden layer that’s impossible to resist.

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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 oven to 325°F and grease a 3-qt (9×13”) baking dish.
2. Bring a large pot of salted water to a boil. Cook pasta 1 minute less than al dente, then drain and drizzle with olive oil.
3. Mix shredded cheeses together and divide into three piles (3 cups for sauce, 1½ cups for inner layer, 1½ cups for topping).
4. Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in half and half and milk until smooth and thickened. Stir in salt, pepper, and paprika. Add cheese in two additions, whisking until smooth and creamy.
5. Stir cooked pasta into sauce until fully coated. Spread half into baking dish, sprinkle with 1½ cups cheese, then add remaining pasta. Top with last 1½ cups cheese.
6. Bake uncovered for 15 minutes, until bubbly and golden on top. Let rest for a few minutes before serving.

Notes

Slightly undercook pasta to prevent mushiness after baking. Shred your own cheese — it melts creamier than pre-shredded. Add crispy bacon or panko topping for extra crunch.

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