Baked Mac & Cheese
Meet your new favorite comfort meal: Baked Mac & Cheese, an irresistibly creamy dish that brings together tender pasta, gooey cheddar, and a touch of Gruyère for extra depth. Whether you’re hosting a cozy family night or need a crowd-pleasing side, this classic bake rises to the occasion, delivering warm, cheesy satisfaction with every forkful.
I remember the first chilly evening I made Baked Mac & Cheese. My husband’s eyes lit up as the buttery aroma of melted cheese and pasta filled our home, and our little one hopped around the kitchen waiting for that first bite. When it finally emerged from the oven—bubbling, golden, and fragrant—the excitement was worth every minute. One spoonful of the silky sauce and tender noodles was all it took to confirm: we’d found our family’s new go-to comfort dish.
Why This Baked Mac & Cheese
- Smooth & Creamy: The blend of cheddar and Gruyère ensures a rich yet balanced sauce.
- Classic Yet Elevated: Familiar flavors get a subtle twist from smoked paprika and a pinch of spice.
- Simple to Make: Straightforward steps and everyday ingredients mean no fuss, just results.
- Perfectly Baked: A quick stint in the oven unites everything under a gorgeous golden-brown crust.
- Crowd-Pleasing Flavor: Kids and adults alike appreciate the comforting taste of mac and cheese.
- Versatile Side or Main: Serve it with roasted veggies, salads, or grilled meats; it also stands on its own.
- Customizable Cheese Choices: Sharp cheddar, Swiss, or even pepper jack can all shine here.
- Easy to Scale: Doubling the recipe is straightforward for potlucks or larger gatherings.
What You Need To Make This Baked Mac & Cheese (Serves 8)
- Elbow Pasta (1 lb / ~454 g)
- Classic shape for holding cheese sauce; cook slightly under al dente.
- Unsalted Butter (½ cup / ~113 g)
- Forms the roux and adds richness to every bite.
- All-Purpose Flour (½ cup / ~60 g)
- Thickens the sauce into a luxurious, clinging consistency.
- Whole Milk (1½ cups / ~360 ml)
- Contributes creaminess without making it too heavy.
- Half and Half (2½ cups / ~600 ml)
- Boosts the velvety texture to a new level.
- Shredded Medium Cheddar Cheese (4 cups, divided)
- Provides that distinct tangy, cheesy flavor.
- Shredded Gruyère Cheese (2 cups, divided)
- A nutty component that melts seamlessly.
- Salt (½ tbsp / ~8 g)
- Highlights all other flavors; adjust to taste.
- Black Pepper (½ tsp / ~2 g)
- Adds gentle warmth.
- Smoked Paprika (¼ tsp / ~1 g)
- Subtle smokiness that sets this mac & cheese apart.
Steps To Make Cheesy Pasta Bake
- Heat the Oven & Prep Dish
- Warm oven to 325°F (163°C).
- Lightly grease a 3-quart baking dish; set aside.
- Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook elbow pasta 1 minute less than the package instructions. Drain; toss with a bit of olive oil if desired to prevent sticking.
- Start the Sauce
- In a large saucepan over medium heat, melt butter.
- Whisk in flour until a sandy paste forms (the roux).
- Gradually add half and half and milk, continuing to whisk.
- Heat until slightly thickened and smooth—like a creamy soup.
- Incorporate Cheeses & Seasoning
- Remove sauce from heat.
- Stir in salt, pepper, smoked paprika, plus half of the cheddar and half of the Gruyère.
- Whisk until cheese fully melts into a silky sauce.
- Assemble & Layer
- In a large bowl, fold cooked pasta and cheese sauce together.
- Pour half the mixture into the greased baking dish; sprinkle with ~1½ cups of the remaining mixed cheeses.
- Top with the rest of the pasta mixture, then finish with the final 1½ cups of cheese.
- Bake to Perfection
- Slide the dish into the oven; bake for ~15 minutes or until the top is golden and bubbly.
- Let it rest a few minutes before serving for easier scooping.
Tip
Toast Your Flour
Before whisking the flour with the melted butter for the roux, consider lightly toasting it. Gently heat flour in a dry pan for a minute or two until it emits a slight nutty aroma. This subtle step intensifies the overall flavor of your cheese sauce, ensuring a richly satisfying mac & cheese.
In short, Baked Mac & Cheese delivers everything you crave in comfort food—a creamy sauce, tender noodles, and a melted cheese topping that browns to perfection. It’s a versatile dish you can customize with your favorite cheeses or spices. One pan, lots of love, and a taste that’ll keep people coming back for seconds (and maybe even thirds)!
Frequently Asked Questions
1. Can I make it ahead?
Yes, assemble the dish (minus baking), refrigerate, then add a few extra minutes to the baking time when ready.2. How do I store leftovers?
Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of milk.3. What if I don’t have Gruyère?
Substitute with Swiss or fontina for similar meltiness and flavor.4. Can I use whole wheat pasta?
Yes, but adjust the cooking time and keep in mind whole wheat pasta can alter the flavor slightly.5. Is there a gluten-free option?
Use GF pasta and swap the flour for a GF all-purpose blend, ensuring your dairy products are also GF-friendly.Baked Mac & Cheese
Meet your new favorite comfort meal: Baked Mac & Cheese, an irresistibly creamy dish that brings together tender pasta, gooey cheddar, and a touch of Gruyère for extra depth.
Ingredients
Elbow Pasta (1 lb / ~454 g)
- Classic shape for holding cheese sauce; cook slightly under al dente.
Unsalted Butter (½ cup / ~113 g)
- Forms the roux and adds richness to every bite.
All-Purpose Flour (½ cup / ~60 g)
- Thickens the sauce into a luxurious clinging consistency.
Whole Milk (1½ cups / ~360 ml)
- Contributes creaminess without making it too heavy.
Half and Half (2½ cups / ~600 ml)
- Boosts the velvety texture to a new level.
Shredded Medium Cheddar Cheese (4 cups, divided)
- Provides that distinct tangy cheesy flavor.
Shredded Gruyère Cheese (2 cups, divided)
- A nutty component that melts seamlessly.
Salt (½ tbsp / ~8 g)
- Highlights all other flavors; adjust to taste.
Black Pepper (½ tsp / ~2 g)
- Adds gentle warmth.
Smoked Paprika (¼ tsp / ~1 g)
- Subtle smokiness that sets this mac & cheese apart.
Instructions
Heat the Oven & Prep Dish
- Warm oven to 325°F (163°C).
- Lightly grease a 3-quart baking dish; set aside.
Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook elbow pasta 1 minute less than the package instructions. Drain; toss with a bit of olive oil if desired to prevent sticking.
Start the Sauce
- In a large saucepan over medium heat, melt butter.
- Whisk in flour until a sandy paste forms (the roux).
- Gradually add half and half and milk, continuing to whisk.
- Heat until slightly thickened and smooth—like a creamy soup.
Incorporate Cheeses & Seasoning
- Remove sauce from heat.
- Stir in salt, pepper, smoked paprika, plus half of the cheddar and half of the Gruyère.
- Whisk until cheese fully melts into a silky sauce.
Assemble & Layer
- In a large bowl, fold cooked pasta and cheese sauce together.
- Pour half the mixture into the greased baking dish; sprinkle with ~1½ cups of the remaining mixed cheeses.
- Top with the rest of the pasta mixture, then finish with the final 1½ cups of cheese.
Bake to Perfection
- Slide the dish into the oven; bake for ~15 minutes or until the top is golden and bubbly.
- Let it rest a few minutes before serving for easier scooping.
Notes
Toast Your Flour
Before whisking the flour with the melted butter for the roux, consider lightly toasting it. Gently heat flour in a dry pan for a minute or two until it emits a slight nutty aroma. This subtle step intensifies the overall flavor of your cheese sauce, ensuring a richly satisfying mac & cheese.
Before whisking the flour with the melted butter for the roux, consider lightly toasting it. Gently heat flour in a dry pan for a minute or two until it emits a slight nutty aroma. This subtle step intensifies the overall flavor of your cheese sauce, ensuring a richly satisfying mac & cheese.
