Baked Macaroni and Cheese

This Baked Macaroni and Cheese is over the top heavenly creamy with oodles of the perfect blend of cheeses.  I like to use a three cheese blend of sharp cheddar, white cheddar and Gruyere.  This seems to produce the creamiest cheesiest blend for this classic comfort food dish.  

Nothing speaks family friendly comfort like homemade mac and cheese. My family just devours this like it is their last supper.  I love to serve it with Ham Steak, Dry Rub Grilled Pork Tenderloin, and Grilled Marinated Chicken.  It goes great with so many main courses including fish and beef.

Why this recipe works!

• Skip the box stuff and make your family the creamiest dreamiest mac n cheese ever. No artificial anything here just pure unadulterated comfort food.
• This pasta is a cinch to make so even the novice cook can handle this tasty side dish.
• The ingredients for this tasty dish are readily available at most supermarkets.  There is nothing too complicated here as most grocery stores carry a small section of good quality cheeses like cheddar, white cheddar and gruyere.

How to make Baked Macaroni and Cheese

Start by cooking your noodles slightly al dente according to package directions and drain well.  Meanwhile in a large pan over medium heat melt the butter.  Then sprinkle in the flour whisking continuously.  Now cook for 2 minutes whisking constantly. This process is known as making a roux. Stir in the milk and half and half in several intervals alternating between the two. Let it slightly thicken for just a few minutes whisking frequently.

Now reduce the heat to low and whisk in the half of the mixed cheeses a little at a time. Then whisk in the paprika.  In a large bowl combine the cheese sauce with the cooked elbow noodles.  Now layer half of the macaroni in a greased deep 9×13 inch baking dish.  Spread half of the remaining shredded cheese over the pasta layer.  Then spoon in the remaining macaroni and top with the remaining shredded cheese.

Bake uncovered for about 15-20 minutes or until the cheese is fully melted.  Do not overbake as you want the casserole to still be rich and creamy. For best results serve promptly.

Recipe notes and helpful tips

• Cook the elbow macaroni slightly al dente as no one wants mushy noodles in their macaroni and cheese.
• The flour and butter mixture should be cooked for at least 2 minutes to avoid a pasty floury taste.  Whisk constantly so the flour does not burn.
• Do not over-simmer and over-thicken the cheese sauce by cooking it too long.  It only needs to be slightly thickened like the consistency of a cream of tomato or mushroom soup.
• Bake the mac n cheese for only 15-20 minutes as you want the pasta to stay saucy and cheesy.
• This dish serves 12 however it can easily be halved.  Just halve the amount of ingredients and you are good to go.
• Gruyere cheese is a smooth melting Swiss Cheese with a nutty flavor.  Most grocery stores carry at least one brand of Gruyere cheese.
• I have used both Cabot white cheddar and Cracker Barrel extra sharp white cheddar cheese in this recipe with good results.
• Other cheeses to experiment with include Colby Jack and mozzarella but they melt better when shredded and added to the top of the macaroni and cheese.

Recipe variations

• Bacon – after baking top the casserole with 6 slices crispy cooked bacon coarsely chopped.
• Smoked chicken or Kielbasa sausage – slice 1/2 to 1 lb. smoked sausage and brown in a large skillet.  Add to the dish at the same time as you mix in the cheese sauce.
• Baked Rotisserie Chicken – add 2 cups diced cooked chicken at the same time as you mix in the cheese sauce.

Other pasta recipes to try!

Baked Macaroni and Cheese Recipe

A super creamy cheesy Baked Macaroni and cheese made with a winning three cheese combination of sharp cheddar, white cheddar and Gruyere cheese.  This recipe serves a crowd so if you have a smaller crowd simply cut it in half.

5 from 19 votes

Print Pin Rate

Course: pasta side

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12 servings

Calories: 433kcal

Author: Beth Pierce

Ingredients

• 16 ounces dried elbow macaroni
• 1/3 cup butter
• 1/3 cup flour
• 2 cups milk 2% or whole
• 2 cups half and half
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded white cheddar cheese
• 1 1/2 cups shredded Gruyere cheese
• 1/4 teaspoon smoked paprika
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees.  Lightly spray a deep 9x13 inch casserole dish with nonstick spray.
• Bring a large pot of salted water to boil. Cook the noodles slightly al dente according to package instructions and drain well.
• Meanwhile in a large skillet over medium heat melt the butter.  Sprinkle in the flour whisking continuously.   Cook for 2 minutes whisking constantly. Add the milk and half and half in several intervals alternating between the two all while whisking. Cook for several minutes to slightly thicken while whisking frequently.
• Reduce heat to low and whisk in the half of each cheese a little at a time until melted.  Whisk in the paprika. In a large bowl combine the cheese sauce with the cooked elbow noodles.  Layer half of the macaroni in the prepared casserole dish.  Spread half of the remaining shredded cheese over the pasta layer.  Then spoon in the remaining macaroni and top with the remaining shredded cheese.
• Bake uncovered for 15-20 minutes or until the cheese is fully melted.  Do not overbake as you want the casserole to still be rich and creamy. For best results serve promptly

Notes

• Cook the elbow macaroni slightly al dente as no one wants mushy noodles in their macaroni and cheese.
• The flour and butter mixture should be cooked for at least 2 minutes to avoid a pasty floury taste.  Whisk constantly so the flour does not burn.
• Do not over-simmer and over-thicken the cheese sauce by cooking it too long.  It only needs to be slightly thickened like the consistency of a cream of tomato or mushroom soup.
• Bake the mac n cheese for only 15-20 minutes as you want the pasta to stay saucy and cheesy.
• This dish serves 12 however it can easily be halved.  Just halve the amount of ingredients and you are good to go.
• Gruyere cheese is a smooth melting Swiss Cheese with a nutty flavor.  Most grocery stores carry at least one brand of Gruyere cheese.
• I have used both Cabot white cheddar and Cracker Barrel extra sharp white cheddar cheese in this recipe with good results.
• Other cheeses to experiment with include Colby Jack and mozzarella but they melt better when shredded and added to the top of the macaroni and cheese.

Nutrition

Calories: 433kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 356mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 0.4mg | Calcium: 374mg | Iron: 1mg

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