Description
This creamy baked mac and cheese recipe offers a rich and indulgent twist on the classic comfort food. It combines tender elbow pasta with a luscious cheese sauce made from medium cheddar and Gruyere, enriched with a blend of whole milk and half and half for extra creaminess. Baked to perfection with a smoky paprika hint, this dish delivers a golden, bubbly top and a velvety smooth interior, perfect for family dinners or cozy gatherings.
Ingredients
Scale
Pasta
- 1 lb. dried elbow pasta
Cheese 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
- 4 cups shredded medium cheddar cheese (measured after shredding)
- 2 cups shredded Gruyere cheese (measured after shredding)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. smoked paprika
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Add the dried elbow pasta and cook until al dente, according to package instructions, usually about 7-8 minutes. Drain the pasta and set aside.
- Make Roux: In a large saucepan or skillet, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook, whisking constantly, for about 2 minutes to form a roux and remove the raw flour taste.
- Add Dairy: Slowly whisk in the whole milk and half and half into the roux. Continue whisking until the mixture thickens and becomes smooth and creamy, about 4-5 minutes.
- Add Cheese and Seasonings: Remove the sauce from heat. Stir in 3 cups cheddar cheese and 1 1/2 cups Gruyere cheese until melted and smooth. Then season with salt, black pepper, and smoked paprika, mixing well.
- Combine Pasta and Cheese Sauce: Add the cooked pasta into the cheese sauce and stir until well coated. Transfer the macaroni and cheese mixture into a greased 9×13 inch baking dish.
- Add Topping: Sprinkle the remaining 1 cup cheddar cheese and 1/2 cup Gruyere cheese evenly over the top of the pasta for a cheesy crust.
- Bake: Preheat the oven to 350°F (175°C). Bake the dish uncovered for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve: Let the baked mac and cheese rest for about 5 minutes before serving to allow it to set slightly for easier portioning and to enhance the flavors.
Notes
- Use half and half for a richer, creamier sauce, but whole milk can substitute if needed.
- For extra texture, consider adding a breadcrumb topping before baking.
- Gruyere cheese adds a nutty flavor complementing the sharpness of the cheddar.
- Adjust seasoning according to taste, especially the salt and paprika.
Keywords: baked mac and cheese, creamy mac and cheese, cheddar mac and cheese, comfort food, cheesy pasta