Baked Mac and Cheese
Creamy, cheesy, golden-topped baked mac and cheese. Easy to prep, perfect for gatherings or dinner!
Equipment
- - 9x13” baking dish
- Saucepan
- Whisk
- - Cheese grater
- Mixing bowls
Ingredients
- - 1 lb elbow pasta
- - ½ cup unsalted butter
- - ½ cup all-purpose flour
- - 1½ cups whole milk
- - 2½ cups half and half
- - 4 cups shredded cheddar divided
- - 2 cups shredded Gruyère divided
- - ½ tbsp salt
- - ½ tsp pepper
- - ¼ tsp smoked paprika
Instructions
- Preheat oven to 325°F and grease a 9x13 dish.
- Boil pasta 1 min less than al dente. Drain.
- Shred cheese and divide: 3 cups for sauce, 1½ for layers, 1½ for topping.
- Make roux: melt butter, whisk in flour. Cook 1 min.
- Add dairy, whisk until thick.
- Off heat, stir in 3 cups cheese + seasonings.
- Combine pasta with sauce.
- Layer half pasta, 1½ cups cheese, rest of pasta, and top cheese.
- Bake 15–20 min, broil for 2–3 min if desired.
Notes
- Shred cheese from blocks for best results.
- Add breadcrumbs or bacon for a twist.
- Make ahead by assembling, refrigerating, and baking later.
- Add breadcrumbs or bacon for a twist.
- Make ahead by assembling, refrigerating, and baking later.