Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
Super easy to make and the best creamy homemade baked mac and cheese you’ll ever make! This mac and cheese have been my family’s favorite for years! You can even make this in advance and keep it in the fridge for up to 2 days. When ready to serve, bake and serve.
Ingredients
½ c. unsalted butter
1 pound dried elbow pasta
½ c. all-purpose flour
4 c. shredded medium sharp cheddar cheese, divided (measured after shredding)
1 ½ c. whole milk
2 ½ c. half and half
2 c. shredded Gruyere cheese, divided (measured after shredding)
¼ teaspoon Paprika
½ tablespoon salt
½ 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 (9 x 13-inch) baking dish. Grease and set aside.
Step 2: Cook the dried pasta in a large pot with salted boiling water for a minute less than al dente. Drain when done and drizzle the cooked pasta with a bit of olive oil.
Step 3: In the meantime, shred the cheddar and Gruyere cheese, then mix well. Into three piles, divide the shredded cheese mixture; about 3 c. for the sauce, 1 ½ c. for the inner layer, and 1 ½ c. for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. Once melted, sprinkle over the flour and stir well. Cook for about a minute, stirring often. Then, gradually pour in 2 c. of milk or half-and-half, continuously stirring until smooth. Next, slowly add the rest of the milk or half-and-half while stirring until blended and smooth.
Step 5: Cook further over medium heat until the mixture is very thick, stirring often.
Step 6: Take the pan off the heat and whisk in the spices along with 1 ½ c. of the cheese mixture, stirring well until melted. Then, add another 1 ½ c. of cheese and stir well until fully melted and smooth.
Step 7: Place the drained pasta and cheese sauce in a large mixing bowl. Mix well. Into the prepared baking dish, pour half of the pasta mixture and sprinkle with 1 ½ c. of the shredded cheese mixture. On top, add the rest of the pasta mixture. Then, sprinkle the remaining cheese on top.
Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and a little golden brown.
Tips:
I use 16 ounces block of cheddar to get 4 cups of shredded cheddar.
Use about 8 ounces of Gruyere to get 2 c. of shredded cheese.
To make ahead:
Prep the mac and cheese as instructed, but DO NOT BAKE. Place into a baking dish, tightly cover with foil, and keep in the fridge for up to 2 days.
Allow the dish to sit for about 30 minutes on the counter and bake for about 25 to 35 minutes at 325 degrees F until hot and bubbly.
FIVE CHEESE VARIATIONS:
Swap cheese amounts with the following:
1 c. Colby cheese, shredded
1 c. Muenster cheese, shredded
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 ½ c. Gruyere cheese, shredded
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
As directed prep the recipe and bake for about 20 to 30 minutes at 350 or 375 degrees F. At the end of baking, broil for about 2 to 5 minutes until golden brown and crunchy.