Creamy Homemade Baked Mac and Cheese

1 hr8 to 10 servings

A rich, creamy baked pasta with three layers of melted cheddar and Gruyère cheese bound in a silky roux-based sauce.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 325°F / 163°C
prepGrease a 3 qt / 2.8 L baking dish (9×13 in)
450 g dried elbow pasta	Cook pasta 1 min under package time, drain & oil				Combine pasta with cheese sauce in bowl	Layer: half pasta, 1.5 cups cheese, rest pasta	Top with 1.5 cups cheese, bake 325°F / 163°C, 15 min
115 g unsalted butter	Melt butter, whisk in flour, cook 1 min	Whisk in half and half & milk until smooth	Heat over medium, whisk often until very thick	Remove from heat, stir in spices & 3 cups cheese
60 g all-purpose flour
360 ml whole milk
600 ml half and half
225 g shredded medium cheddar cheese (for sauce)
115 g shredded Gruyère cheese (for sauce)
1/2 Tbsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika
115 g shredded medium cheddar cheese (for middle layer)
60 g shredded Gruyère cheese (for middle layer)
115 g shredded medium cheddar cheese (for topping)
60 g shredded Gruyère cheese (for topping)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.