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.