Description
This Best Baked Mac and Cheese recipe is a creamy, cheesy comfort food classic featuring a rich blend of sharp cheddar and Gruyere cheeses baked to bubbly perfection. With a creamy homemade cheese sauce, tender elbow macaroni, and a golden baked top, it’s a crowd-pleasing dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni noodles
Cheese Sauce
- 1 stick unsalted butter (1/2 cup)
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 5 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Garnish (Optional)
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Pasta: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Cook the elbow macaroni noodles according to the package directions but reduce the cooking time by two minutes to keep them slightly firm. Drain and set aside.
- Make the Roux: In a saucepan over medium-low heat, melt the unsalted butter. Add the flour and whisk continuously, cooking for about two minutes to make a roux that eliminates the raw flour taste.
- Add Dairy and Thicken Sauce: Gradually pour in the whole milk and half and half in small increments (about ½ cup at a time), whisking constantly. Continue cooking until the sauce thickens and becomes smooth and creamy.
- Melt the Cheese: Remove the saucepan from heat and stir in 1½ cups Gruyere and 1½ cups sharp cheddar cheese until fully melted. Add salt, black pepper, garlic powder, and paprika. Stir well to combine the cheese sauce thoroughly.
- Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the cooked macaroni noodles with the cheese sauce, stirring well to evenly coat the pasta.
- Assemble the Dish: Pour the mac and cheese mixture into the prepared greased baking pan, spreading it evenly.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar and Gruyere cheese evenly over the top of the macaroni mixture for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Optionally garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- Reducing the pasta cooking time ensures the noodles do not become mushy after baking.
- Whisk sauce constantly to prevent lumps and ensure a smooth cheese sauce.
- You can use a mix of other cheeses, but sharp cheddar and Gruyere provide a great balance of flavor and creaminess.
- Use whole milk and half and half for a richer sauce; substituting lower-fat dairy will change the texture and creaminess.
- Garnishing with fresh parsley adds a fresh herbal note and appealing presentation.
