Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
This creamy baked mac and cheese is an amazing dish with layers of goodness. Very comforting, rich, absolutely cream, and the perfect weeknight meal or side dish for the holiday.
Ingredients
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1/2 c. unsalted butter
1 pound dried elbow pasta
1/2 c. all-purpose flour
2 1/2 c. half and half
4 c. shredded medium sharp cheddar cheese, divided (measured after shredding)
1 1/2 c. whole milk
2 c. shredded Gruyere cheese, divided (measured after shredding)
1/4 teaspoon Paprika
1/2 tablespoon salt
1/2 teaspoon black pepper
How to make Creamy Homemade Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 3-quart or 9 x 13-inch baking dish. Grease and set aside.
Step 2: A minute less than the package directions, cook the dried pasta until al dente. Drain when done and drizzle with a bit of olive oil.
Step 3: In the meantime, mix the shredded cheeses and divide them into three piles; about 3 c. for the sauce, 1 1/2 c. for the inner layer, and 1 1/2 c for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. To the melted butter, whisk in the flour until blended and you have a mixture that resembles very wet sand. Cook for about a minute, stirring occasionally. Then, gradually pour in about 2 cups of milk/half-and-half until smooth, stirring constantly. Next, gradually pour in the rest of the milk/half-and-half until blended and smooth, stirring regularly.
Step 5: Heat further over medium heat until the mixture has a very thick consistency, stirring occasionally.
Step 6: Take the pan off the heat and whisk in the spices and 1 1/2 c of the cheese, stirring until blended. Add in an additional 1 1/2 c of cheese, stirring until smooth and blended.
Step 7: Place the drained pasta and cheese sauce in a large mixing bowl. Toss well. Into the prepared baking dish, pour half of the mixture and top with 1 1/2 c of shredded cheese. On top, add the rest of the pasta mixture and sprinkle with the rest of the 1 1/2 c of cheese.
Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and lightly golden brown.
Tips:
Shred a 16-ounce block of cheddar to make 4 c of cheddar.
Use close to 8 ounces of Gruyere and shred to make 2 c. Gruyere.
To make ahead:
Prep as instructed, but do not bake. Place in a baking dish and let the mixture cool completely. Using foil, tightly cover the baking dish and keep it in the fridge for 1 to 2 days.
Remove from the fridge and let the dish sit on the counter for 30 minutes before baking.
Place in the oven and bake for about 25 to 35 minutes until hot and bubbly.
FIVE CHEESE VARIATIONS:
You can swap the cheese amounts with the following:
1 c. Colby cheese, shredded
1 c. Muenster cheese, shredded
2 c. cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1 1/2 c. Gruyere cheese, shredded
CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
As directed, prep the recipe and bake for 20 to 30 minutes at 350 or 375 degrees F. At the end of baking, broil for about 2 to 3 minutes until crunchy and golden brown.
Ingredients
- 1/2 c. unsalted butter
- 1 pound dried elbow pasta
- 1/2 c. all-purpose flour
- 2 1/2 c. half and half
- 4 c. shredded medium sharp cheddar cheese, divided (measured after shredding)
- 1 1/2 c. whole milk
- 2 c. shredded Gruyere cheese, divided (measured after shredding)
- 1/4 teaspoon Paprika
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 3-quart or 9 x 13-inch baking dish. Grease and set aside.
Step 2: A minute less than the package directions, cook the dried pasta until al dente. Drain when done and drizzle with a bit of olive oil.
Step 3: In the meantime, mix the shredded cheeses and divide them into three piles; about 3 c. for the sauce, 1 1/2 c. for the inner layer, and 1 1/2 c for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. To the melted butter, whisk in the flour until blended and you have a mixture that resembles very wet sand. Cook for about a minute, stirring occasionally. Then, gradually pour in about 2 cups of milk/half-and-half until smooth, stirring constantly. Next, gradually pour in the rest of the milk/half-and-half until blended and smooth, stirring regularly.
Step 5: Heat further over medium heat until the mixture has a very thick consistency, stirring occasionally.
Step 6: Take the pan off the heat and whisk in the spices and 1 1/2 c of the cheese, stirring until blended. Add in an additional 1 1/2 c of cheese, stirring until smooth and blended.
Step 7: Place the drained pasta and cheese sauce in a large mixing bowl. Toss well. Into the prepared baking dish, pour half of the mixture and top with 1 1/2 c of shredded cheese. On top, add the rest of the pasta mixture and sprinkle with the rest of the 1 1/2 c of cheese.
Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and lightly golden brown.
Notes
Shred a 16-ounce block of cheddar to make 4 c of cheddar. Use close to 8 ounces of Gruyere and shred to make 2 c. Gruyere. To make ahead: Prep as instructed, but do not bake. Place in a baking dish and let the mixture cool completely. Using foil, tightly cover the baking dish and keep it in the fridge for 1 to 2 days. Remove from the fridge and let the dish sit on the counter for 30 minutes before baking. Place in the oven and bake for about 25 to 35 minutes until hot and bubbly. FIVE CHEESE VARIATIONS: You can swap the cheese amounts with the following: 1 c. Colby cheese, shredded 1 c. Muenster cheese, shredded 2 c. cheddar cheese, shredded 1/2 c. mozzarella cheese, shredded 1 1/2 c. Gruyere cheese, shredded CRUNCHIER TOPPING AND FIRMER CONSISTENCY: As directed, prep the recipe and bake for 20 to 30 minutes at 350 or 375 degrees F. At the end of baking, broil for about 2 to 3 minutes until crunchy and golden brown.
