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Creamy Homemade Baked Mac and Cheese

First cheddar cheese and Gruyere cheese are mixed together. Then the sauce is started with a roux and half and half. Salt, pepper and paprika are stirred into the sauce with the some of the cheese mixture. Next cooked pasta is stirred into the sauce. Half of the pasta mixture is spread into a baking dish and topped with 1 ½ cup. Then the rest of the pasta is spread on top of the cheese and topped with more cheese. The macaroni and cheese is baked until the cheese is bubbly and golden.
Course Pasta
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

  • 1 lb dried elbow pasta
  • ½ cup butter
  • ½ cup AP flour
  • 1 ½ cups whole milk
  • 2 ½ cups half and half
  • 4 cups shredded cheddar cheese divided
  • 2 cups shredded Gruyere cheese divided
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika

Instructions

  1. Preheat oven to 325 F and grease a 9x13 baking pan. Set aside.
  2. Bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the package directions. Drain pasta.
  3. Mix the cheeses together. Separate into 3 bowls. 3 cups for the sauce, 1 ½ cups for the inner layer and 1 ½ cups for the topping.
  4. Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. Mixture will look like very wet sand. Cook for 1 minute, whisking often. Slowly pour in 2 cups of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and milk, while whisking constantly, until combined and smooth.
  5. Continue to heat over medium heat, whisking often, until thickened to a very thick consistency.
  6. Remove from heat and stir in the spices and 1 ½ cups of cheese, stirring to melt and combine. Stir in another 1 ½ cups cheese and stir until completely melted and smooth.
  7. In a large mixing bowl, combine pasta with the cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 ½ cups of shredded cheeses, then top with remaining pasta mixture.
  8. Sprinkle the top with the last 1 ½ cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.

Recipe Notes

Make ahead: Make as directed but do not bake. Cool completely once in baking dish then cover with foil and refrigerate 1 to 2 days ahead. Let the pan come to room temperature on the counter for 30 minutes. Bake for 25 to 35 minutes, until hot and bubbly.