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Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Creamy Baked Mac and Cheese recipe delivers a luscious and comforting twist on a classic favorite. Featuring a rich cheese sauce made with sharp cheddar and Gruyere, combined with perfectly cooked elbow pasta, this dish is baked until bubbly and golden for a deliciously satisfying meal. Its creamy texture and layered cheese goodness make it a perfect family-friendly comfort food.

Ingredients

Scale

Pasta

  • 1 lb. elbow pasta

Cheese Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups medium sharp cheddar cheese, shredded (not pre-shredded)
  • 2 cups Gruyere cheese, shredded (not pre-shredded)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • Olive oil, a splash (to prevent pasta sticking)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 325°F. Grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. Cook pasta: Fill a large pot with water and add a pinch of salt. Bring to a boil, then add the elbow pasta. Cook for one minute less than the package instructions for al dente texture. Drain thoroughly and toss with a splash of olive oil to prevent sticking.
  3. Prepare cheese: While the pasta cooks, shred the cheddar and Gruyere cheeses yourself. Mix the cheeses together and divide into three portions: 3 cups for the sauce, 1 1/2 cups for layering, and 1 1/2 cups for topping.
  4. Make roux and cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour until well combined and resembling wet sand. Cook for about one minute while whisking constantly. Gradually whisk in the half and half until smooth, then add the whole milk. Continue whisking until the mixture thickens to a creamy consistency.
  5. Incorporate cheese and seasoning: Remove the sauce from heat. Stir in salt, black pepper, and paprika. Add 1 1/2 cups of the shredded cheese to the sauce and stir until melted and smooth. Then add another 1 1/2 cups cheese and stir again until fully incorporated and creamy.
  6. Combine pasta and sauce: In a large mixing bowl, combine the drained pasta with the creamy cheese sauce, mixing well to coat evenly.
  7. Assemble the casserole: Pour half of the cheesy pasta mixture into the greased baking dish. Sprinkle 1 1/2 cups of shredded cheese evenly over the layer. Add the remaining pasta mixture on top, and then spread the last 1 1/2 cups of cheese over everything.
  8. Bake to finish: Bake in the preheated oven for about 15 minutes or until the mac and cheese is bubbly and the top is lightly golden brown. Serve hot for best enjoyment.

Notes

  • Use freshly shredded cheese rather than pre-shredded for a creamier sauce that melts better.
  • Cooking pasta al dente before baking ensures it does not become mushy.
  • Tossing cooked pasta with olive oil prevents sticking.
  • Adjust salt and pepper seasoning to taste.
  • Let the baked mac and cheese rest for a few minutes before serving for easier slicing.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 90 mg

Find it online: https://jessicasrecipes.com/creamy-baked-mac-and-cheese-recipe/