Baked Mac and Cheese
Classic baked mac and cheese layered with gooey cheddar and Gruyère, baked until bubbly and golden on top. Pure comfort in every bite.
Equipment
- - Large saucepan
- - 9x13” baking dish
- Whisk
- - Cheese grater
Ingredients
- - 1 lb elbow macaroni
- - ½ cup unsalted butter
- - ½ cup all-purpose flour
- - 1½ cups whole milk
- - 2½ cups half-and-half
- - 4 cups shredded medium cheddar cheese divided
- - 2 cups shredded Gruyère cheese divided
- - ½ tbsp salt
- - ½ tsp black pepper
- - ¼ tsp smoked paprika optional
Instructions
- Preheat oven to 325°F. Grease a 9x13 baking dish.
- Cook macaroni 1 minute shy of al dente. Drain and toss with oil.
- Combine shredded cheeses and divide into 3 portions.
- In saucepan, melt butter and whisk in flour. Cook 1 minute.
- Slowly whisk in milk and half-and-half until thickened.
- Remove from heat and stir in 3 cups of cheese. Add salt, pepper, paprika.
- Mix cheese sauce with macaroni.
- Layer half into dish, sprinkle with cheese, repeat layers.
- Bake 15–20 minutes. Broil for a golden crust if desired.
Notes
- For crisp topping: mix panko with melted butter and sprinkle before baking.
- Make-ahead: Assemble and chill before baking.
- Gluten-free? Use GF pasta and flour blend.
- Make-ahead: Assemble and chill before baking.
- Gluten-free? Use GF pasta and flour blend.