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CREAMY BAKED MAC AND CHEESE

Creamy Baked Mac and Cheese with Cheddar and Gruyere

  • Author: Carina James
  • Total Time: 35 minutes

Description

This is the ultimate, rich, and comforting Creamy Baked Mac and Cheese recipe, featuring a homemade roux-based sauce and a perfect blend of sharp Cheddar and nutty Gruyere cheese. The sauce is so smooth it’s like a prairie sunset, and the baked top is golden perfection.

Ingredients

Scale

For the Mac and Cheese

  • 1 lb. elbow pasta
  • 1/2 cup of unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups of medium sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika

Instructions

  1. Preheat that oven of yours to 325 degrees F. Grab a 9×13″ baking dish and give it a good greasin’.
  2. Now, fill a big ol’ pot with water and a sprinkle of salt. Get it boilin’, then throw in the pasta. Cook it a minute less than what that there package tells ya for al dente. Drain it, and give it a splash of olive oil to keep it from gettin’ all clingy-like.
  3. While you’re waitin’ on that water, get to shreddin’ yer cheeses. Mix ’em together and divide ’em into three piles: 3 cups for the sauce, 1 1/2 cups to layer in the middle, and 1 1/2 cups for the golden top.
  4. Melt yer butter in a big saucepan over medium heat. Toss in the flour and give it a good whiskin’. Let it cook for a minute, keepin’ that whisk movin’.
  5. Gradually pour in the half and half, keep whiskin’. Once it’s smooth, add the milk. Keep on whiskin’ ’til it’s thicker than a cowboy’s accent.
  6. Take it off the heat and mix in yer spices and 1 1/2 cups of the cheeses. Give it a good stir ’til it’s smooth as a prairie sunset. Add another 1 1/2 cups of cheese and stir until it’s as smooth as a country ballad.
  7. In a big mixin’ bowl, mix that drained pasta with your creamy cheese sauce. Pour half of it into your greased baking dish.
  8. Sprinkle 1 1/2 cups of cheese over the top, then add the rest of the pasta mixture on top.
  9. Top it all off with the last 1 1/2 cups of cheese, then bake it for ’bout 15 minutes. When it’s all bubbly and lightly golden, you’ll know it’s done to perfection.

Notes

Chef’s Note: The flavor of this dish relies heavily on the cheese. Do not use pre-shredded cheese, as the anti-caking agents prevent the sauce from becoming truly smooth. Shredding your own is a non-negotiable step for the best mac and cheese!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 8 to 10 servings
  • Calories: 800 kcal

Keywords: comfort food, cheddar, gruyere, main course, baked pasta

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Find it online: https://aknal.com/course/main-course/creamy-baked-mac-and-cheese/