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Creamy Homemade Baked Mac and Cheese
4.9 from 5,868 votes

Creamy Homemade Baked Mac and Cheese

Creamy Homemade Baked Mac and Cheese combines elbow pasta with a rich, velvety sauce made from melted cheddar and gruyere cheeses blended into a thickened milk and half-and-half base. The dish is baked until bubbling and golden on top, offering a smooth, cheesy texture with a lightly smoky aroma from paprika. This recipe is ideal for those who enjoy a classic comfort food with a creamy interior and a tender pasta bite, made from a detailed stovetop roux and finished with an oven bake for a satisfying crust.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 -
Calories: 665 kcal
Course: Side Dish, Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 -

Amount Per Serving

Calories 665

% 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.