Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese is a comforting, rich dish perfect for family dinners or special occasions. This recipe features tender elbow pasta coated in a luxuriously smooth blend of cheddar and Gruyere cheeses, all enveloped in a creamy milk and half-and-half sauce, baked to bubbly perfection with a golden, cheesy crust.

You’ll love this mac and cheese because it balances the sharpness of medium cheddar with nutty Gruyere, creating complex cheesy flavors with creamy texture. The sauce is thickened just right to coat every pasta piece beautifully without being heavy or gluey. Baking it in layers with extra cheese on top ensures a delightful crust that’s irresistibly gooey underneath.

Ingredients

• 1 lb dried elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1½ cups whole milk
• 2½ cups half-and-half
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyere cheese, divided
• ½ tablespoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9×13-inch (3-quart) baking dish. Set aside.

2. Bring a large pot of salted water to a boil. Add the dried pasta and cook for 1 minute less than package instructions to keep al dente. Drain and toss lightly with olive oil to prevent sticking.

3. While the pasta cooks, shred the cheddar and Gruyere cheeses and combine them. Divide the cheese into three parts: 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping.

4. Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously to form a smooth roux that resembles wet sand. Cook for about a minute while whisking.

5. Gradually whisk in about 2 cups of the half-and-half, smoothing the mixture. Add the remaining half-and-half plus milk, whisking constantly until fully combined and smooth.

6. Cook over medium heat, stirring frequently, until the sauce thickens to a creamy, slightly thick consistency similar to thinned condensed soup.

7. Remove from heat and stir in salt, pepper, paprika, and 1½ cups of the cheese until melted. Stir in another 1½ cups of cheese, mixing until completely melted and smooth.

8. In a large bowl, combine the drained pasta with the cheese sauce, mixing thoroughly.

9. Pour half of the pasta mixture into the baking dish, sprinkle with 1½ cups of cheese, then layer with the remaining pasta.

10. Top with the last 1½ cups of shredded cheese.

11. Bake for 15 minutes until the cheese is bubbly and beginning to turn golden brown.

My Best Tips for Success

• Use freshly shredded cheese for better melting and flavor.

• Whisk thoroughly to avoid lumps in the cheese sauce.

• Cook pasta just shy of al dente as it will finish cooking in the oven.

• Layer cheeses in thirds to maximize gooey texture and crispy topping.

• Keep an eye on the baking time to prevent overbaking and drying.

Delicious Variations to Try

• Add sautéed mushrooms, caramelized onions, or cooked bacon bits for extra flavor.

• Use sharp white cheddar or smoked gouda for a flavor twist.

• Mix in a teaspoon of Dijon mustard for subtle tang in the sauce.

• Sprinkle panko breadcrumbs on top for a crunchy crust.

• Stir in fresh herbs like thyme or chives for brightness.

Frequently Asked Questions

How do I prevent the mac and cheese from becoming too dry?

Avoid overcooking and add extra milk if the sauce thickens too much before baking.

Can I double this recipe?

Yes, use a larger casserole dish and adjust baking time accordingly.

What type of cheese works best?

A mix of medium cheddar and Gruyere gives the best flavor and meltability.

Can I prepare this ahead of time?

Yes, assemble and refrigerate, bake fresh when needed.

What is the best pasta shape for mac and cheese?

Elbow pasta is classic, but cavatappi or rotini also hold sauce well.

Creamy Baked Mac and Cheese

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• Author: Emma Hart
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

The ultimate comfort food combining tender pasta with creamy cheddar and Gruyere sauce, baked to gooey perfection with a golden crust.

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Ingredients

Scale 1x2x3x

1 lb dried elbow pasta

½ cup unsalted butter

½ cup all-purpose flour

1½ cups whole milk

2½ 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 paprika

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Instructions

1. Preheat oven: Set oven to 325°F (163°C). Grease a 9×13‑inch (3‑quart) baking dish and set aside.

2. Cook pasta: Boil salted water in a large pot. Add pasta and cook 1 minute less than the package directions for al dente texture. Drain and toss lightly with a bit of olive oil.

3. Prepare cheese: Combine both cheeses in a bowl and divide into three portions—3 cups for sauce, 1½ cups for layers, and 1½ cups for topping.

4. Make roux: In a saucepan over medium heat, melt butter and whisk in flour to create a smooth roux. Cook 1 minute, whisking constantly.

5. Add liquids: Gradually whisk in the half‑and‑half and milk until smooth. Continue cooking until the sauce thickens to a creamy consistency.

6. Add cheese & seasonings: Remove from heat. Stir in salt, pepper, paprika, and two portions of the cheese until melted and smooth.

7. Assemble mac and cheese: Combine pasta with cheese sauce in a large bowl. Pour half into the baking dish, top with 1½ cups cheese, then add the remaining pasta and finish with the last portion of cheese.

8. Bake: Bake 15 minutes or until the cheese is melted, bubbly, and lightly golden. Cool slightly before serving.

See also  Hamburger and hash browns​

Notes

Use freshly shredded cheese for smooth melting.

Whisk continuously to avoid lumps.

Undercook pasta slightly; it finishes cooking in oven.

Layer cheeses for creaminess and crust.

Avoid baking too long to prevent dry sauce.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Pasta
• Method: Baking
• Cuisine: American Comfort Food

Nutrition

• Serving Size: 1/8 recipe
• Calories: 570
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 33 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 105 mg

Keywords: creamy baked mac and cheese, classic macaroni and cheese, cheddar gruyere pasta bake, homemade mac and cheese recipe, cheesy pasta casserole