Creamy Homemade Baked Mac and Cheese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 -
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Calories
665 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Homemade Baked Mac and Cheese
Description
Creamy Homemade Baked Mac and Cheese features a sauce created by melting butter and flour into a roux, then whisking in milk and half-and-half until thickened. Cheddar and gruyere cheeses are divided to be mixed into the sauce, layered inside, and sprinkled on top for a flavorful, multi-textured result. The pasta is cooked just shy of al dente before combining with the sauce and baking in a greased dish at a moderate oven temperature until bubbly. Smoked paprika adds a subtle depth to the flavor profile.
The finished mac and cheese has a smooth, creamy sauce coating tender elbow pasta, with a rich cheese flavor balanced by subtle seasoning. The baked topping provides a gentle crust enhancing the overall dish. This preparation makes a hearty side or main course and allows modifications in seasoning to suit different palates.
Chef tips note that half and half is commonly used in the US and the recipe can be made ahead by assembling without baking and refrigerating, then baked later until hot and golden. Adjusting cheese amounts or adding garlic powder, onion powder, or hot sauce can customize the dish further.
Ingredients
- 1 lb. elbow pasta dried
- 1/2 cup butter unsalted
- 1/2 cup all-purpose flour
- 1 1/2 cups milk whole
- 2 1/2 cups half and half **see chef tips #1 below**
- 4 cups cheddar cheese divided (measured after shredding, medium, shredded
- 2 cups gruyere cheese divided (measured after shredding, shredded
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika smoked paprika is our favorite!
Instructions
- Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
- Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
- Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
- Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
- In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Notes
- Half and half is a standard dairy product in the US, commonly used for the creamy sauce base.
- You can prepare the dish ahead by assembling without baking, refrigerate for 1-2 days, then bake just before serving.
- Adjust the cheese amounts based on available cheeses or desired flavor intensity.
- Additional seasonings like garlic powder, onion powder, or smoked paprika can be added to taste.
- When shredding cheese, measure after shredding for best accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 126mg | 42% |
| Sodium | 700mg | 29% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 711mg | 71% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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