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You are here: Home / All RECIPES / Homemade Baked Mac and Cheese

Homemade Baked Mac and Cheese

Few dishes bring comfort and nostalgia like classic baked mac and cheese. Whether it’s a cozy winter night or a pick-me-up after a long day, this gooey, cheesy casserole is a universal favorite. While there are countless recipes out there, every family has their own secret twist — and here’s mine!


Table of Contents

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  • Why This Recipe Works
  • Ingredients
  • Instructions
  • Pro Tips
  • Storage and Reheating

Why This Recipe Works

Making homemade mac and cheese may feel intimidating at first, but this version breaks it down into simple, approachable steps. You’ll get a creamy, cheesy sauce, perfectly cooked pasta, and a golden, bubbling top that makes every bite a delight.


Ingredients

  • 1 lb elbow macaroni
  • 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 medium-sharp cheddar cheese, freshly shredded
  • 2 cups Gruyere cheese, freshly shredded
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika

Instructions

  1. Preheat the oven to 325°F. Grease a 9×13-inch baking dish.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook about 1 minute less than package instructions for al dente. Drain and toss with a little olive oil to prevent sticking.
  3. Prepare the cheese: While the pasta cooks, shred your cheeses. Set aside about 3 cups for the sauce, 1 1/2 cups for layering, and 1 1/2 cups for topping.
  4. Make the roux and sauce: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it resembles wet sand, stirring constantly. Slowly whisk in the half and half, then the milk, stirring until thickened and smooth.
  5. Add seasonings and cheese: Remove from heat. Stir in salt, pepper, paprika, and 1 1/2 cups of shredded cheese until melted and smooth. Then stir in another 1 1/2 cups of cheese until creamy and velvety.
  6. Combine pasta and sauce: In a large bowl, mix the drained pasta with the cheese sauce until fully coated.
  7. Layer the casserole: Pour half the pasta mixture into the baking dish. Sprinkle 1 1/2 cups cheese evenly over it. Add the remaining pasta mixture on top.
  8. Top with cheese: Finish with the last 1 1/2 cups of shredded cheese.
  9. Bake: Place the dish in the oven for about 15 minutes, or until bubbly and lightly golden on top.

Pro Tips

  • Cook pasta just shy of al dente since it will cook further in the oven.
  • Use room temperature milk and half and half for smoother sauce.
  • Freshly shred your cheese for best melting and texture—avoid pre-shredded varieties with additives.
  • Add toppings like crispy bacon, breadcrumbs, or crushed crackers for extra crunch.
  • For stovetop mac & cheese, skip baking and serve right after mixing pasta with sauce.

Storage and Reheating

  • Store leftovers tightly covered in the refrigerator for 3-4 days.
  • Reheat gently on the stove or in the oven with a splash of milk to keep it creamy.

This baked mac and cheese is a comforting classic made easy and delicious. Give it a try—you might just discover your new favorite way to enjoy this timeless dish!

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About Me

Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
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