Description
This classic baked mac and cheese recipe offers a creamy, cheesy comfort dish made with a blend of sharp cheddar and Gruyere cheeses. The creamy sauce is made from scratch using a roux-based cheese sauce, combined with perfectly cooked elbow macaroni and baked until golden and bubbly, making it the best comforting casserole for any occasion.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni noodles
Cheese Sauce
- 1 stick unsalted butter (4 tablespoons)
- ½ cup 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
Optional
- Fresh parsley for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Cook the elbow macaroni noodles according to package directions, reducing the cooking time by two minutes so they’re slightly undercooked.
- Make roux base: While the pasta cooks, melt the unsalted butter in a saucepan over medium-low heat. Add the flour and whisk continuously, cooking the mixture for about two minutes to eliminate the raw flour taste.
- Add dairy and thicken sauce: Gradually add the whole milk and half and half to the roux, about ½ cup at a time, whisking constantly. Wait until the mixture thickens before adding more. Continue cooking until the sauce becomes rich and thick enough to coat the back of a spoon.
- Melt cheese into sauce: Stir in 1½ cups of shredded Gruyere and 1½ cups of shredded sharp cheddar cheese into the sauce. Mix until all cheese has melted smoothly. Then season with salt, black pepper, garlic powder, and paprika. Remove the sauce from heat.
- Combine pasta and cheese sauce: In a large bowl, combine the cooked elbow macaroni with the cheese sauce, mixing thoroughly to ensure every noodle is coated.
- Assemble in baking dish: Pour the noodle and cheese sauce mixture into the prepared baking pan. Spread evenly.
- Add cheese topping: Sprinkle the remaining shredded cheddar and Gruyere cheese evenly over the top of the macaroni mixture.
- Bake and garnish: Bake in the preheated oven for 20-25 minutes until the cheese topping is bubbly and golden brown. Remove from oven and optionally garnish with fresh parsley before serving.
Notes
- For creamier texture, use full-fat dairy as suggested.
- Make sure to remove cooked pasta 2 minutes early to prevent overcooking during baking.
- Feel free to experiment with different cheese varieties like mozzarella or Parmesan for varied flavor.
- Let the baked mac and cheese rest for a few minutes before serving to thicken further.
- Double the recipe for larger gatherings and bake in a larger pan.