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Creamy Baked Mac and Cheese Recipe

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★★★★★

4.9 from 141 reviews

This creamy baked mac and cheese recipe delivers a rich, velvety texture with a perfect blend of cheddar and Gruyere cheeses, baked to golden perfection. The sauce is made from a butter and flour roux combined with milk and half and half for extra creaminess. Finished with a smoky paprika seasoning, this comfort food classic is ideal for family dinners or cozy gatherings.

Ingredients

Scale

Pasta

  • 1 lb. dried elbow pasta

Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half

Cheese

  • 4 cups shredded medium cheddar cheese, divided (measured after shredding)
  • 2 cups shredded Gruyere cheese, divided (measured after shredding)

Seasoning

  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. smoked paprika

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
  2. Make the roux: In a large saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all purpose flour and cook for about 1-2 minutes, stirring constantly, until the mixture is golden and fragrant but not browned.
  3. Add dairy: Gradually pour in the whole milk and half and half while whisking vigorously to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon.
  4. Add cheese: Remove the sauce from heat and stir in 3 cups of shredded cheddar and 1 1/2 cups of shredded Gruyere until fully melted and smooth. Season with salt, black pepper, and smoked paprika, adjusting to taste.
  5. Combine pasta and sauce: Fold the drained pasta into the cheese sauce until evenly coated.
  6. Assemble in baking dish: Transfer the cheesy pasta mixture into a greased baking dish. Sprinkle the remaining 1 cup cheddar and 1/2 cup Gruyere evenly over the top to create a cheesy crust when baked.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the assembled mac and cheese for 25-30 minutes or until bubbly and golden brown on top.
  8. Rest and serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to set slightly, ensuring creamy, delicious bites.

Notes

  • Use half and half instead of all milk for a creamier and richer sauce.
  • Shred your own cheese for better melting and texture compared to pre-shredded varieties.
  • For extra crispiness, sprinkle some breadcrumbs mixed with melted butter on top before baking.
  • You can add a pinch of nutmeg to the sauce for a warm, subtle spice note if desired.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Keywords: baked mac and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, cheddar cheese, Gruyere cheese, creamy cheese sauce

Find it online: https://mjrecipe.com/creamy-baked-mac-and-cheese-recipe/