Description
This creamy baked mac and cheese combines tender elbow pasta with a rich, velvety cheddar and Gruyere cheese sauce, baked to golden perfection for a family favorite comfort dish.
Ingredients
1 lb. dried elbow pasta
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, divided
2 cups shredded Gruyere cheese, divided
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
Instructions
1. Preheat oven to 325°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil, cook pasta 1 minute less than package directions, drain, drizzle with olive oil.
3. Shred cheeses, mix together, divide into three portions (3 cups for sauce, 1 1/2 cups for middle, 1 1/2 cups for topping).
4. Melt butter in a large saucepan over medium heat, whisk in flour, cook 1 minute.
5. Gradually whisk in half and half, then milk, cooking until thickened.
6. Remove from heat, stir in salt, pepper, paprika, and first portion of cheese until melted.
7. Combine pasta with sauce, layer half in dish, top with middle cheese portion, add remaining pasta, top with final cheese portion.
8. Bake 15 minutes until bubbly and lightly golden.
Notes
For extra flavor, add garlic powder, onion powder, or hot sauce to the cheese sauce.
Make ahead: assemble but do not bake, refrigerate 1–2 days, bake 25–35 minutes.
For crunchier topping, bake at 350–375°F for 20–30 minutes, broil briefly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 665
- Sugar: 8g
- Sodium: 847mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 89mg