Ah, mac and cheese—the quintessential comfort food, a gooey, cheesy hug in a bowl. Every time I whip up this ultimate creamy baked version, it’s like a warm, nostalgic trip back to childhood (and let’s be honest, sometimes adulthood needs that). It’s the kind of dish that makes you forget the world for a bit, with its crispy top and velvety insides—pure culinary magic.
Steps
- Preheat your oven to 325 degrees F and grease a 3-quart baking dish. Boil salted water in a large pot, add the pasta, and cook for one minute less than the package instructions recommend for al dente. Drain the pasta and drizzle with olive oil to prevent sticking.
- Shred all the cheeses, then divide them into three portions: approximately 3 cups for the sauce, 1.5 cups for the middle layer, and 1.5 cups for the topping. Melt butter over medium heat in a large saucepan, sprinkle in flour, and whisk until it resembles wet sand. Cook for about a minute.
- Gradually add around 2 cups of half and half, whisking constantly until smooth, then add the remaining half and half and whole milk. Continue heating and whisking until the sauce thickens to a semi-condensed soup consistency.
- Remove the saucepan from heat, mix in spices, and 1.5 cups of cheese, stirring until melted. Add another 1.5 cups of cheese, stirring until the sauce is smooth and creamy. Combine the drained pasta and cheese sauce in a large bowl, stirring until well mixed.
- Pour half of the pasta mixture into the prepared baking dish, top with 1.5 cups of shredded cheese, and add the remaining pasta mixture. Sprinkle the last 1.5 cups of cheese over the top.
- Bake the dish for 15 minutes until the cheese is bubbly and lightly golden. Enjoy your homemade creamy baked mac and cheese!
Ingredients
- 1 pound dried elbow pasta
- 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 shredded medium cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (preferably smoked paprika)
FAQ
- Can I Prepare Baked Mac and Cheese in Advance?
- Yes, you can prepare the mac and cheese ahead of time. Follow the recipe up to the baking step, then transfer the mixture to a baking dish, cover it tightly with foil, and refrigerate for 1-2 days. Remember to let it sit at room temperature for about 30 minutes before baking.
- What Type of Cheese Works Best for Baked Mac and Cheese?
- The recipe suggests using medium cheddar and Gruyere cheese for a rich flavor. However, you can experiment with different types of cheese such as mozzarella, gouda, swiss, or Monterey jack to suit your taste preferences.
- How Should I Store Leftover Mac and Cheese?
- Leftovers should be stored in the refrigerator in a tightly covered container. They can be kept for 3-4 days. To reheat, add a bit of milk or cream and microwave partially covered, stirring frequently.
- Is it Necessary to Bake the Mac and Cheese?
- Baking is not mandatory. If you prefer a stovetop version, cook the pasta until al dente and use about 3 to 3 1/2 cups of cheese total. Simply mix all the cheese into the sauce and combine with the pasta, skipping the layering and baking steps.
- Can I Customize the Topping for Baked Mac and Cheese?
- Absolutely! While the classic cheese topping is delicious, you can try alternatives like a combination of panko breadcrumbs with melted butter or crushed Ritz crackers for added crunch. Adjust the baking time and temperature based on your desired topping texture.
Tips
- Cook the pasta slightly under the recommended time, as it will continue to cook in the oven. This prevents the pasta from becoming too soft and mushy.
- Use room temperature milk and half and half for the cheese sauce. Warmer liquids will help the sauce thicken faster than cold ones.
- Shred your own cheese for better melting. Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.
- For a crunchy topping, try mixing panko breadcrumbs or crushed Ritz crackers with melted butter and sprinkle on top before baking.
Equipment
- Box Grater – For shredding cheese, which is recommended for better melting.
- Large Saucepan – Necessary for making the cheese sauce.
- 3 qt Baking Dish (9×13″) – Required for baking the mac and cheese.
- Whisk – For combining ingredients smoothly while making the sauce.
- Large Mixing Bowl – For mixing the pasta and sauce together.
