Creamy Homemade Baked Mac and Cheese
Creamy Homemade Baked Mac and Cheese is classic comfort food made with tender pasta and a rich, velvety cheese sauce that stays luxuriously creamy after baking. Simple ingredients and an easy method make it perfect for family dinners, holidays, and gatherings.
Equipment
- large pot
- saucepan
- whisk
- baking dish
Ingredients
- 450 g elbow macaroni
- 60 g unsalted butter
- 60 g all-purpose flour
- 360 ml whole milk
- 240 ml half-and-half
- 300 g sharp or medium cheddar cheese, freshly shredded
- 150 g Gruyère cheese, freshly shredded
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika or smoked paprika
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta one minute less than package directions for al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about one minute, stirring constantly.
- Slowly whisk in the whole milk and half-and-half. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Reduce heat to low and gradually stir in the shredded cheddar and Gruyère until melted and smooth. Season with salt, pepper, and paprika.
- Add the cooked pasta to the cheese sauce and stir gently until fully coated.
- Preheat oven to 325°F (165°C). Transfer half the mac and cheese to a greased baking dish, sprinkle with cheese, add remaining pasta, and top with cheese.
- Bake uncovered for about 15 minutes, until melted and bubbly. Let rest briefly before serving.
Notes
For the creamiest texture, avoid overbaking and shred your cheese fresh. You can assemble the dish ahead of time and bake just before serving. Add a splash of milk when reheating to restore creaminess.
Nutrition
Calories: 470kcalCarbohydrates: 40gProtein: 22gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 760mgPotassium: 320mgFiber: 2gSugar: 6gVitamin A: 820IUVitamin C: 1mgCalcium: 420mgIron: 1.6mg
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