Creamy Homemade Baked Mac and Cheese Recipe
There is something truly magical about sinking your fork into a warm, gooey dish of Creamy Homemade Baked Mac and Cheese. This classic comfort food is elevated with a luscious blend of medium cheddar and Gruyere cheeses, wrapped in a velvety sauce that bakes to golden perfection on top while staying decadently creamy inside. It’s the kind of recipe that feels cozy and indulgent, perfect for family dinners or impressing friends with a dish that tastes like it took hours, even though it’s straightforward to whip up. If you love rich, cheesy, dreamy pasta dishes, this recipe will quickly become your trusted go-to.
Ingredients You’ll Need
To create this comforting and creamy masterpiece, you’ll want to gather some simple but powerful ingredients that each play a vital role in texture, flavor, and that classic appearance. From the choice of pasta to the combination of cheeses, every item here brings something excellent to the party.
- 1 lb. dried elbow pasta: The perfect shape to cling onto sauce and create that classic mac and cheese bite.
- 1/2 cup unsalted butter: Adds richness and helps create the base roux for a creamy sauce.
- 1/2 cup all-purpose flour: Essential for thickening the cheese sauce to that perfect consistency.
- 1 1/2 cups whole milk: Adds creaminess and helps balance the richness.
- 2 1/2 cups half and half: A chef’s secret for extra velvety sauce texture (see chef tips below).
- 4 cups shredded medium cheddar cheese (divided): Provides the classic sharp, cheesy flavor and vibrant color.
- 2 cups shredded Gruyere cheese (divided): Adds a sophisticated nutty note and smooth meltability.
- 1/2 Tbsp. salt: Enhances every flavor in the dish.
- 1/2 tsp. black pepper: Provides a subtle, warming spice to balance richness.
- 1/4 tsp. paprika (smoked paprika preferred): Adds a slight smoky depth and lovely color on top.
How to Make Creamy Homemade Baked Mac and Cheese
Step 1: Prepare Your Pasta
Start by preheating your oven to 325 degrees F and greasing a 3-quart baking dish, ideally 9×13 inches, to prevent sticking. Then bring a large pot of salted water to a rolling boil. Add your dried elbow pasta and cook it just one minute shy of the package instructions for al dente. Drain it well, then drizzle a touch of olive oil on top to keep the noodles from sticking as you move on to the sauce.
Step 2: Mix and Divide the Cheeses
While the water heats, shred your cheddar and Gruyere cheeses and gently toss them together for an even mix. You’ll want to divide this into three piles: about 3 cups for the sauce, 1 1/2 cups for layering inside the dish, and the final 1 1/2 cups to sprinkle on top for that irresistible crust.
Step 3: Make the Cheese Sauce Base
In a large saucepan over medium heat, melt the butter and gradually whisk in the flour. The mixture will resemble very wet sand, but keep whisking and cooking for about a minute. Slowly add about 2 cups of the half and half, whisking constantly to maintain smoothness, followed by the rest of the half and half along with the whole milk. Continue whisking and heating until the sauce thickens to a velvety, slightly thickened consistency—think somewhere near a thinner condensed soup texture.
Step 4: Incorporate the Cheese and Seasonings
Remove the pot from heat and stir in the salt, black pepper, paprika, then add 1 1/2 cups of your mixed cheeses until melted and smooth. Stir in an additional 1 1/2 cups to make the sauce rich, creamy, and beautifully cheesy.
Step 5: Assemble the Mac and Cheese
Combine your drained pasta with the luscious cheese sauce in a large bowl, stirring thoroughly to coat every piece. Pour half of this mixture into your prepared baking dish, then scatter 1 1/2 cups of shredded cheese on top. Cover the cheese layer with the rest of the pasta mixture to create distinct cheesy layers.
Step 6: Top and Bake to Perfection
Finally, sprinkle the last 1 1/2 cups of shredded cheese over the top. Bake in your preheated oven for around 15 minutes until the cheese is bubbling and lightly golden. That beautiful baked crust creates texture contrasts that make this dish unforgettable.
How to Serve Creamy Homemade Baked Mac and Cheese
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness that balances the richness of this Creamy Homemade Baked Mac and Cheese. You might also love adding a dusting of extra smoked paprika for smoky aroma or a few crispy bacon bits for savory crunch.
Side Dishes
This mac and cheese pairs wonderfully with crisp green vegetables like roasted Brussels sprouts or sautéed kale. A light garden salad with a tangy vinaigrette will cut through the decadent cheese sauce beautifully, making your meal well rounded.
Creative Ways to Present
Serve individual portions in small ramekins for an elegant, personalized touch. For a crowd-pleaser, make it in a large casserole and let everyone scoop their favorite amount. You can also add mix-ins like caramelized onions, roasted garlic, or cooked sausage for a unique spin on the classic.
Make Ahead and Storage
Storing Leftovers
You can easily store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors meld even more, though the sauce will thicken, so gentle reheating is key.
Freezing
Creamy Homemade Baked Mac and Cheese freezes beautifully. Place it in a freezer-safe container, and it will keep for up to 2 months. Defrost overnight in the fridge before reheating to maintain that creamy texture.
Reheating
Reheat leftovers in the oven at 350 degrees F, covered with foil to prevent drying, for about 15-20 minutes or until warmed through. For a quicker approach, microwave in short intervals, stirring in between to evenly heat the dish and keep it luscious and creamy.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar and Gruyere give this dish its classic, creamy depth, feel free to experiment with cheeses like Fontina, Monterey Jack, or even a sharp Parmesan for different flavor profiles.
What if I don’t have half and half on hand?
You can substitute half and half by mixing equal parts whole milk and heavy cream. This blend replicates the richness and creaminess needed for the perfect sauce.
Is it possible to make this recipe gluten-free?
Definitely. Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Just be sure to check that your pasta is gluten-free as well.
Can I add vegetables or proteins?
Yes! This dish is versatile. Stir in cooked vegetables like peas, broccoli florets, or sautéed mushrooms. Grilled chicken or crispy bacon work wonderfully too.
How do I get the top layer extra crispy?
For a crispier topping, sprinkle some breadcrumbs mixed with a little melted butter over the cheese before baking. Broil for the last 1-2 minutes watching closely to prevent burning.
Final Thoughts
Once you try this Creamy Homemade Baked Mac and Cheese, it’s hard to go back to ordinary boxed versions. The deep, satisfying flavor and that perfect balance between gooey and baked crust make it a true crowd-pleaser and a cozy classic for any season. I warmly encourage you to gather these simple ingredients and treat yourself and your loved ones to this delicious, homemade comfort food—it just might become your favorite recipe to share for years to come.
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Creamy Homemade Baked Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy homemade baked mac and cheese recipe combines perfectly cooked elbow pasta with a rich and velvety cheese sauce made from cheddar and Gruyere cheeses. Baked to bubbly golden perfection, it’s a comforting classic taking mac and cheese to the next level with a blend of cheeses and a smooth, flavorful sauce.
Ingredients
Pasta
- 1 lb. dried elbow pasta
Cheese
- 4 cups shredded medium cheddar cheese (divided, measured after shredding)
- 2 cups shredded Gruyere cheese (divided, measured after shredding)
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
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. smoked paprika
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 325°F (163°C). Grease a 3 quart baking dish (about 9×13 inches) to prevent sticking and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add dried elbow pasta and cook for 1 minute less than the package instructions to achieve al dente. Drain the pasta and drizzle lightly with olive oil to keep it from sticking.
- Shred and Divide Cheeses: While the water heats, shred both the cheddar and Gruyere cheeses. Toss them together and then divide into three portions: approximately 3 cups for the cheese sauce, 1 1/2 cups for layering inside the casserole, and 1 1/2 cups for topping just before baking.
- Make Roux and Start Sauce: In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly to combine. The mixture should resemble very wet sand. Continue cooking for about 1 minute while whisking to eliminate the raw flour taste.
- Add Dairy to Roux: Slowly pour in about 2 cups of the half and half while whisking constantly until smooth. Then, gradually add the remaining half and half and the whole milk, whisking continuously until the mixture is smooth.
- Thicken the Sauce: Continue heating the sauce over medium heat, whisking frequently. Cook until the sauce thickens to a consistency similar to a thinned condensed soup.
- Add Spices and Cheese: Remove the sauce from heat. Stir in the salt, black pepper, smoked paprika, and 1 1/2 cups of the cheese mixture until melted. Then add another 1 1/2 cups of cheese and stir until the sauce is completely smooth and creamy.
- Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the drained pasta with the cheese sauce, mixing thoroughly to coat all the noodles evenly.
- Assemble Mac and Cheese: Pour half of the pasta and cheese mixture into the prepared baking dish. Sprinkle 1 1/2 cups of shredded cheese over this layer. Then add the remaining pasta mixture on top.
- Top and Bake: Sprinkle the remaining 1 1/2 cups of cheese evenly over the top. Bake in the preheated oven for 15 minutes or until the cheese topping is bubbly and lightly golden brown.
Notes
- For best results, use freshly shredded cheese rather than pre-shredded for better melt and creaminess.
- Smoked paprika adds a wonderful depth, but you can use regular paprika if preferred.
- To prevent pasta clumping after draining, tossing with a small amount of olive oil helps keep noodles separate.
- Half and half gives the sauce a rich texture; whole milk can be used for lighter variation but the sauce may be slightly less creamy.
- Feel free to adjust cheeses or add a pinch of mustard powder to enhance the flavor further.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 95 mg
Keywords: baked mac and cheese, homemade mac and cheese, creamy mac and cheese, cheddar mac and cheese, Gruyere mac and cheese, comfort food
