Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
Mac and Cheese is the one dish that will be forever part of our lives. Kids and adults love this. It’s tested by time, very comforting, and a favourite holiday/everyday side dish!
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
1 1/2 c. whole milk
2 c. grated Gruyere cheese divided (measured after grating)
4 c. grated medium sharp cheddar cheese divided (measured after grating)
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. Grease a 9 x 13-inch or 3-quart baking dish and set it aside.
Step 2: Cook the pasta in a large pot with salted boiling water until al dente. Drain when done and drizzle the pasta with a little olive oil.
Step 3: Mix the grated cheeses and divide them into three piles. Reserve 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 on medium heat. Sprinkle the flour into the melted butter and stir well the mixture looks like very wet sand. Cook for about a minute, stirring occasionally. Gradually pour in around 2 c. of milk/half-and-half, whisking until smooth. Pour in the rest of the milk/half-and-half, still stirring until well mixed and smooth.
Step 5: Heat the mixture on medium heat, whisking occasionally until thickened. Take off the heat, then stir in the spices along with the 1 1/2 c. of cheese, whisking until melted and mixed. Add the other 1 1/2 c. of cheese, stirring until thoroughly melted and smooth.
Step 6: Place the drained pasta in a large mixing bowl. Add the cheese sauce and toss to coat the pasta. Into the prepared baking dish, pour half of the pasta mixture and top with half c. grated cheese. Top the cheese with the rest of the pasta mixture and sprinkle with the remaining 1 1/2 c. of cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly, and turned lightly golden brown.
Tips:
To make the Mac and Cheese ahead:
Proceed as directed above but do not bake. Shift everything to the baking dish and allow it to cool fully before tightly covering it with foil. Store in the fridge for 1 to 2 days.
Remove from the fridge and allow the mac&cheese to sit on the counter for about 30 minutes.
Place in the preheated 325 degrees F oven and bake for about 25 to 35 minutes or until hot and bubbly.
FIVE CHEESE VARIATIONS:
Substitute cheese amounts with the following:
2 c. shredded cheddar cheese
1 c. shredded Colby cheese
1 c. shredded Muenster cheese
1 1/2 c. shredded Gruyere cheese
1/2 c. shredded mozzarella cheese
CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
Bake the mac&cheese for about 20 to 30 minutes at 325 or 375 degrees F, then broil for about 2 to 3 minutes until golden brown and crunchy.
Ingredients
- 1/2 c. unsalted butter
- 1 pound dried elbow pasta
- 1/2 c. all-purpose flour
- 2 1/2 c. half and half
- 1 1/2 c. whole milk
- 2 c. grated Gruyere cheese divided (measured after grating)
- 4 c. grated medium sharp cheddar cheese divided (measured after grating)
- 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. Grease a 9 x 13-inch or 3-quart baking dish and set it aside.
Step 2: Cook the pasta in a large pot with salted boiling water until al dente. Drain when done and drizzle the pasta with a little olive oil.
Step 3: Mix the grated cheeses and divide them into three piles. Reserve 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 on medium heat. Sprinkle the flour into the melted butter and stir well the mixture looks like very wet sand. Cook for about a minute, stirring occasionally. Gradually pour in around 2 c. of milk/half-and-half, whisking until smooth. Pour in the rest of the milk/half-and-half, still stirring until well mixed and smooth.
Step 5: Heat the mixture on medium heat, whisking occasionally until thickened. Take off the heat, then stir in the spices along with the 1 1/2 c. of cheese, whisking until melted and mixed. Add the other 1 1/2 c. of cheese, stirring until thoroughly melted and smooth.
Step 6: Place the drained pasta in a large mixing bowl. Add the cheese sauce and toss to coat the pasta. Into the prepared baking dish, pour half of the pasta mixture and top with half c. grated cheese. Top the cheese with the rest of the pasta mixture and sprinkle with the remaining 1 1/2 c. of cheese.
Step 7: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly, and turned lightly golden brown.
Notes
To make the Mac and Cheese ahead: Proceed as directed above but do not bake. Shift everything to the baking dish and allow it to cool fully before tightly covering it with foil. Store in the fridge for 1 to 2 days. Remove from the fridge and allow the mac&cheese to sit on the counter for about 30 minutes. Place in the preheated 325 degrees F oven and bake for about 25 to 35 minutes or until hot and bubbly. FIVE CHEESE VARIATIONS: Substitute cheese amounts with the following: 2 c. shredded cheddar cheese 1 c. shredded Colby cheese 1 c. shredded Muenster cheese 1 1/2 c. shredded Gruyere cheese 1/2 c. shredded mozzarella cheese CRUNCHIER TOPPING AND FIRMER CONSISTENCY: Bake the mac&cheese for about 20 to 30 minutes at 325 or 375 degrees F, then broil for about 2 to 3 minutes until golden brown and crunchy.
