There is nothing quite like a warm bowl of homemade Macaroni And Cheese to fix a bad day. It is the ultimate comfort food that brings everyone to the table with a smile.
You might remember the blue box from your childhood. We all loved it back then. But making it from scratch is a whole new level of delicious.
This recipe is designed for real home cooks. You do not need fancy skills to pull this off. It is straightforward and honest food.
We combine rich cheeses with a velvety sauce to create something magical. The result is a Creamy Baked Macaroni And Cheese that stays moist and flavorful.
If you have been hunting for a Baked Mac And Cheese Recipe Easy enough for a Tuesday but special enough for Sunday dinner, you found it.
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Why You’ll Love This Recipe
You are going to fall in love with this dish for so many reasons. First of all, it is incredibly forgiving. You can adjust things to your taste without ruining it.
The texture is absolutely perfect. We use a specific blend of liquids to ensure the sauce stays thick but not gluey. No one likes dry pasta.
It is also a budget friendly meal. You do not need expensive equipment or hard to find ingredients. Everything is available at your local store.
This is truly the most Cheesy Mac And Cheese you will ever make. We layer the cheese inside and on top for maximum flavor in every bite.
Finally, it is a crowd pleaser. Whether you are feeding picky toddlers or hungry teenagers, this Macaroni And Cheese disappears fast.
Ingredients
The secret to great food is often simple ingredients used well. Here is what you need to grab from the pantry and fridge.
- 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 cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika (smoked paprika is our favorite!)
- Olive oil (for drizzling)
Let’s talk about the cheese for a second. We use medium cheddar for that classic sharp tang. It provides the base flavor we all know and love.
Then we add Gruyere. This cheese melts beautifully and adds a nutty and savory depth. It elevates the dish from simple to spectacular.
Using both whole milk and half and half creates the ideal richness. It is not as heavy as using only cream, but it is far better than using only milk.
Step-By-Step Instructions
Making this Macaroni And Cheese is a fun process. Just take your time with the sauce and you will be fine.
Step 1: Prep The Oven And Pasta
Start by preheating your oven to 325 degrees F. This lower temperature ensures the cheese melts gently without separating or getting oily.
Grease a 9×13 inch baking dish (3 quart size) with butter or spray. Set it aside so it is ready for later.
Bring a large pot of salted water to a boil. Toss in your dried pasta. You want to cook it for 1 minute less than the package says.
This is crucial because the pasta will keep cooking in the oven. You want it al dente so it does not turn into mush later.
Drain the pasta well. Drizzle it with a little olive oil and toss it. This stops the noodles from sticking together while you make the sauce.
Step 2: Shred And Divide Cheese
While the water is boiling, get your cheeses ready. Shred the cheddar and Gruyere yourself if you can. It melts much smoother than bagged cheese.
Toss the two cheeses together in a bowl to mix them up. Now, you need to divide this pile into three separate parts.
Set aside about 3 cups for the sauce itself. Put 1 1/2 cups aside for the inner layer. Save the final 1 1/2 cups for the topping.
Step 3: Make The Roux
Melt the butter in a large saucepan over medium heat. Once it is bubbling, sprinkle in the flour.
Whisk them together immediately. The mixture will look like very wet sand. This paste is called a roux and it thickens your sauce.
Cook this mixture for about 1 minute while whisking often. This cooks out the raw flour taste.
Step 4: Create The Cream Sauce
Slowly pour in about 2 cups of your milk and half and half mixture. Whisk constantly while you pour to break up any lumps.
Once that is smooth, pour in the remaining liquid. Keep whisking until everything is combined and looks silky.
Continue heating this over medium heat. You must whisk very often so it does not burn on the bottom.
Watch for it to thicken. You want a very thick consistency. It should look like a semi thinned out condensed cream of chicken soup.
Step 5: Add Spices And Cheese
Remove the pan from the heat. This is important because high heat can make the cheese grainy.
Stir in the salt, black pepper, and paprika. Smoked paprika gives it a wonderful hint of background flavor that people love.
Now add the 3 cups of cheese you saved for the sauce. Do this in two batches. Stir in the first half until melted.
Add the second half and stir until completely smooth. You should now have a glorious, glossy cheese sauce.
Step 6: Combine And Assemble
Grab a large mixing bowl. Combine your cooked pasta with the cheese sauce. Stir well to coat every single noodle.
Pour half of this pasta mixture into your prepared baking dish. Spread it out evenly.
Take the 1 1/2 cups of cheese reserved for the inner layer and sprinkle it all over the pasta.
Top that layer with the remaining pasta mixture. This creates a hidden pocket of extra gooey cheese in the middle.
Step 7: Bake To Perfection
Sprinkle the final 1 1/2 cups of cheese over the very top. This will become your beautiful golden crust.
Bake for 15 minutes. You are looking for the cheese to be bubbly and lightly golden brown.
Let it sit for a few minutes before serving. This helps the sauce set slightly so it is easier to scoop.
How To Store Leftovers
Leftover Macaroni And Cheese can be just as good the next day if you handle it right.
Let the dish cool down completely before putting it away. Placing hot food in the fridge can cause condensation and sogginess.
Transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
When you are ready to eat, reheat it gently. The microwave works fine for single portions.
Add a splash of milk before heating. The pasta tends to soak up moisture in the fridge, so the milk brings the creaminess back.
Heat in short bursts, stirring in between. This ensures it warms up evenly without separating the oil from the cheese.
Tips
We want your dinner to be a success. Here are a few insider tricks to make this the best Macaroni And Cheese you have ever had.
Shred your own cheese. Pre shredded bags contain anti caking agents like potato starch. These prevent the cheese from melting smoothly.
If you want a truly silky sauce, take the extra five minutes to use a box grater. It makes a huge difference.
Do not overcook the pasta. It is tempting to boil it until it is soft, but it will turn to mush in the oven.
Stick to the “1 minute less” rule. The pasta needs some structure to hold up against the heavy cheese sauce.
Room temperature liquids mix better. If you can, pull your milk and half and half out of the fridge 20 minutes early.
This helps the sauce come together faster and smoother. It prevents the butter from seizing up when you pour the cold milk in.
Feel free to experiment with spices. The smoked paprika is amazing, but a pinch of garlic powder or onion powder works well too.
Keep the heat moderate. Rushing the sauce with high heat is the easiest way to burn it. Patience pays off here.
Conclusion
This Macaroni And Cheese recipe is more than just dinner. It is a way to show your family you care.
The combination of sharp cheddar and nutty Gruyere creates a flavor profile that feels fancy but tastes like home.
We hope this becomes a staple in your kitchen. It is reliable, delicious, and deeply satisfying.
Next time you need a Cheesy Mac And Cheese fix, give this version a try. You might never go back to the box again.
Enjoy the process of cooking. Smelling the butter and cheese melt is half the fun. Happy cooking!
FAQ
Can I Make This Gluten Free?
Yes you can. Simply swap the all purpose flour for a 1 to 1 gluten free flour blend. Also use gluten free pasta. The measurements remain the same.
Can I Prep This Ahead Of Time?
You can make the sauce and boil the pasta ahead. Store them separately. Combine them right before you bake. This prevents the pasta from getting soggy.
What If I Do Not Like Gruyere?
That is no problem. You can substitute it with more cheddar, or try Monterey Jack for a milder flavor. Gouda is also a great melting cheese.
Why Is My Sauce Grainy?
A grainy sauce usually means the heat was too high. When adding the cheese, always remove the pan from the burner. Let the residual heat melt it.
Can I Freeze This Macaroni And Cheese?
You can freeze it, but the texture might change slightly. Dairy based sauces can separate when thawed. It is best enjoyed fresh or from the fridge.
Creamy Baked Macaroni and Cheese
This no-fuss, creamy baked macaroni and cheese is the ultimate comfort food for any weeknight dinner. Made with a rich, velvety sauce from cheddar and Gruyere, it’s a family-friendly crowd-pleaser that’s easy to make and incredibly cheesy.
Requirements
Ingredients
Instructions
- Preheat oven to 325°F. Grease a 9×13 inch baking dish.
- Cook pasta in boiling salted water for 1 minute less than package directions. Drain and toss with a little olive oil.
- Shred and combine cheddar and Gruyere cheeses. Divide into three portions: 3 cups for the sauce, 1.5 cups for the middle layer, and 1.5 cups for the topping.
- In a large saucepan over medium heat, melt butter. Whisk in flour to form a roux and cook for 1 minute.
- Slowly whisk in the milk and half and half until smooth. Continue cooking and whisking often until the sauce is very thick.
- Remove the saucepan from heat. Stir in salt, pepper, and paprika.
- Add the 3 cups of cheese for the sauce in two batches, stirring until completely melted and smooth.
- In a large bowl, combine the cooked pasta with the cheese sauce.
- Pour half the pasta mixture into the prepared baking dish. Sprinkle with the 1.5 cups of cheese for the middle layer.
- Top with the remaining pasta mixture.
- Sprinkle the final 1.5 cups of cheese over the top.
- Bake for 15 minutes, or until bubbly and lightly golden brown. Let rest for a few minutes before serving.
Notes
Shred your own cheese for the smoothest melt. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
Don’t overcook the pasta initially; it will continue to cook in the oven. Cooking it al dente prevents it from becoming mushy.
For a smoother sauce, use room temperature milk and half and half. This prevents the butter from seizing.
Nutrition
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