Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
If you love mac and cheese, I am pretty sure that you will enjoy this creamy homemade baked mac and cheese. It is my family’s ultimate favourite for years!
Ingredients
1/2 c. unsalted butter
1 pound dried elbow pasta
1 1/2 c. whole milk
1/2 c. all-purpose flour
2 1/2 c. half and half
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. Oil a 3-quart (9 x 13-inch) baking dish and set aside.
Step 2: According to package directions, cook the dried pasta in a large pot of salted boiling water until al dente. Drain when done and drizzle a bit of olive oil into the pasta.
Step 3: Toss the grated cheeses until well mixed and separate them into three piles. About 3 c. for the sauce, 1 1/2 c. for the inner layer, and another 1 1/2 c. for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. Sprinkle flour into the melted butter and whisk until blended. Cook for about a minute, stirring occasionally. Gradually pour in approximately 2 cups of the milk/half&half, stirring constantly until smooth. Then, pour in slowly the rest of the milk/half&half, stirring until blended and smooth. Continue to heat over medium heat, stirring occasionally until the mixture has thickened.
Step 5: When done, take the pan off the heat and stir in the spices along with the 1 1/2 cups of the cheeses. Keep stirring until the cheese has melted and is well blended. Next, whisk in another 1 1/2 cups of cheese until smooth.
Step 6: Toss the drained pasta with the cheese sauce in a large mixing bowl. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 cups of grated cheeses and the rest of the pasta mixture. On top, sprinkle the final cups of the cheeses.
Step 7: Place in the preheated oven and bake for about 15 minutes or until the bubbly and light golden brown.
Ingredients
- 1/2 c. unsalted butter
- 1 pound dried elbow pasta
- 1 1/2 c. whole milk
- 1/2 c. all-purpose flour
- 2 1/2 c. half and half
- 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. Oil a 3-quart (9 x 13-inch) baking dish and set aside.
Step 2: According to package directions, cook the dried pasta in a large pot of salted boiling water until al dente. Drain when done and drizzle a bit of olive oil into the pasta.
Step 3: Toss the grated cheeses until well mixed and separate them into three piles. About 3 c. for the sauce, 1 1/2 c. for the inner layer, and another 1 1/2 c. for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. Sprinkle flour into the melted butter and whisk until blended. Cook for about a minute, stirring occasionally. Gradually pour in approximately 2 cups of the milk/half&half, stirring constantly until smooth. Then, pour in slowly the rest of the milk/half&half, stirring until blended and smooth. Continue to heat over medium heat, stirring occasionally until the mixture has thickened.
Step 5: When done, take the pan off the heat and stir in the spices along with the 1 1/2 cups of the cheeses. Keep stirring until the cheese has melted and is well blended. Next, whisk in another 1 1/2 cups of cheese until smooth.
Step 6: Toss the drained pasta with the cheese sauce in a large mixing bowl. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 cups of grated cheeses and the rest of the pasta mixture. On top, sprinkle the final cups of the cheeses.
Step 7: Place in the preheated oven and bake for about 15 minutes or until the bubbly and light golden brown.
