Creamy Baked Mac and Cheese Recipe

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 sharp cheddar cheese divided (measured after shredding)

2 cups shredded Gruyere cheese divided (measured after shredding)

1/2 Tbsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

Instructions

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Notes:

Pasta Preparation:

Cook the elbow pasta 1 minute less than the package directions suggest for al dente. This ensures the pasta remains firm after baking.

Cheese Selection and Preparation:

Use a combination of medium sharp cheddar and Gruyere cheeses for a balanced flavor profile—shred the cheeses ahead of time and divide them into three portions as specified in the recipe.

Sauce Preparation:

The roux (butter and flour mixture) forms the base of the cheese sauce. Cook it until it resembles wet sand before adding the half and half and whole milk gradually. Whisk constantly to avoid lumps and achieve a smooth consistency.

Thickening the Sauce:

Heat the sauce over medium heat, whisking often, until it thickens to a consistency similar to a semi-thinned condensed soup. This ensures the sauce coats the pasta evenly and doesn’t become too runny during baking.

Cheese Incorporation:

Stir in the shredded cheeses gradually into the thickened sauce, ensuring each addition melts completely before adding more. This results in a smooth and creamy cheese sauce.

Assembly:

Combine the cooked and drained pasta with the cheese sauce in a large mixing bowl. Ensure the pasta is well coated with the sauce before transferring half of it to the greased baking dish.

Layering:

Layer the shredded cheeses between the pasta mixture to distribute the cheese flavors evenly throughout the dish. This creates a gooey and cheesy interior with a crispy topping.

Baking:

Bake the assembled mac and cheese in a preheated oven at 325°F for 15 minutes or until the cheese is bubbly and lightly golden brown on top. This ensures the pasta cooks through and the cheese melts completely.

Resting Before Serving:

Allow the baked mac and cheese to rest for a few minutes before serving. This helps the flavors to settle and makes it easier to cut and serve.

Variations:

Customize your mac and cheese by adding cooked bacon, diced jalapenos, or breadcrumbs on top before baking for added texture and flavor.

Storage and Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven, adding a splash of milk to maintain creaminess.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can use a different type of pasta if you prefer.

However, keep in mind that the cooking time may vary depending on the type of pasta you choose.

Adjust the cooking time accordingly to achieve the desired level of doneness.

Can I substitute the cheeses with other types?

Absolutely! While the recipe calls for cheddar and Gruyere cheeses, you can experiment with other cheeses that melt well, such as mozzarella, provolone, or fontina.

Just keep in mind that different cheeses might result in slightly different flavors and textures.

Can I prepare the dish ahead of time?

Yes, you can prepare the dish ahead of time and then bake it when you’re ready to serve.

Assemble the mac and cheese up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate.

When you’re ready to bake, remove it from the fridge, let it come to room temperature for about 15-20 minutes, and then bake as directed in the recipe.

Can I freeze the leftovers?

Yes, you can freeze the leftovers for future enjoyment.

Portion the mac and cheese into individual servings or larger containers, cover them well with plastic wrap and aluminum foil, and place them in the freezer.

To reheat, thaw the mac and cheese in the refrigerator overnight and then warm it in the microwave or oven.

What can I serve with this mac and cheese?

Creamy Baked Mac and Cheese is a versatile dish that pairs well with a variety of sides.

You can serve it with a simple side salad, roasted vegetables, or even grilled chicken for a complete meal.

The rich and cheesy flavor of the mac and cheese complements many different side dishes.

Can I use a different type of pasta for this recipe?

Yes, you can use a different type of pasta if you prefer.

While elbow pasta is traditional for mac and cheese, you can experiment with other shapes like penne, shells, or cavatappi.

Just adjust the cooking time according to the package instructions for the chosen pasta.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free elbow pasta and a gluten-free all-purpose flour substitute.

Make sure to also choose gluten-free versions of the other ingredients, such as the spices and cheese, to ensure the entire dish is gluten-free.

Can I add other ingredients like vegetables or meat?

Absolutely! You can customize this mac and cheese by adding cooked and chopped vegetables like broccoli, spinach, or peas.

You can also incorporate cooked bacon, ham, or grilled chicken for added protein and flavor.

Just be sure to adjust the cooking times and ingredient proportions as needed.

Can I use different types of cheese for this recipe?

Certainly! While the recipe calls for medium sharp cheddar and Gruyere cheeses, you can experiment with other cheese combinations to suit your taste.

Consider using cheeses like mozzarella, fontina, or Colby-Jack.

Keep in mind that different cheeses might result in variations in flavor and texture.