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!
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
- Preheat the oven to 325°F. Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- Combine pasta and sauce: In a large bowl, mix the drained pasta with the cheese sauce until fully coated.
- 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.
- Top with cheese: Finish with the last 1 1/2 cups of shredded cheese.
- 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!