Baked Mac and Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb dried elbow pasta
02 -
½ cup unsalted butter
03 -
½ cup all-purpose flour
04 -
1½ cups whole milk
05 -
2½ cups half and half
06 -
4 cups shredded medium cheddar cheese, divided
07 -
2 cups shredded Gruyere cheese, divided
08 -
½ tbsp salt
09 -
½ tsp black pepper
10 -
¼ tsp paprika (smoked paprika recommended)
# Instructions:
01 -
Preheat your oven to 325°F and grease a 3-quart (9x13") baking dish. Set it aside while you boil the pasta.
02 -
Bring a large pot of salted water to a boil. Add the elbow pasta and cook 1 minute less than package directions for al dente. Drain and drizzle lightly with olive oil to prevent sticking.
03 -
Shred both the cheddar and Gruyere cheeses. Mix them together and divide into three portions: about 3 cups for the sauce, 1½ cups for the middle layer, and 1½ cups for the topping.
04 -
In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk for about 1 minute. Gradually whisk in the half and half and milk until the mixture is smooth. Continue whisking often until it thickens to a semi-condensed soup consistency.
05 -
Remove the sauce from heat. Stir in the salt, pepper, paprika, and 3 cups of the cheese mix. Stir until the cheese melts completely and the sauce is smooth.
06 -
In a large bowl, combine the cooked pasta with the cheese sauce. Pour half into the prepared baking dish, sprinkle with 1½ cups of cheese, then add the remaining pasta. Top with the final 1½ cups of cheese.
07 -
Bake uncovered at 325°F for about 15 minutes, or until the cheese is melted and bubbly with a lightly golden top.
# Notes:
01 -
You can make this ahead—just assemble, cover, and refrigerate. Bake when ready, increasing time to 25–35 minutes.
02 -
For a crunchier top and firmer texture, bake at 350–375°F for 20–30 minutes and broil for 2–5 minutes at the end.
03 -
Try the five-cheese version with cheddar, Colby, Muenster, Gruyere, and mozzarella for more depth of flavor.