This Baked Macaroni and Cheese is over-the-top heavenly creamy with oodles of the perfect blend of cheeses. I like to use a three-cheese blend of sharp cheddar, white cheddar, and Gruyere. This seems to produce the creamiest, cheesiest blend for this classic comfort food dish.
Nothing speaks family-friendly comfort like homemade mac and cheese. My family devours this like it is their last supper. It pairs well with so many main courses, including fish and beef.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pasta: Any short pasta shape works with this recipe, including medium shells, penne, farfalle, fusilli, and cellentani.
- Milk: Use 2% or whole milk.
- Half and Half: It is equal parts milk and cream if you need to make your own.
- Cheddar Cheese: I have used both Cabot white cheddar and Cracker Barrel extra-sharp white cheddar in this recipe with good results. Other cheeses to experiment with include Colby Jack and mozzarella, but they melt better when shredded and added to the top of the macaroni and cheese.
- Gruyère cheese: It is a smooth, melting Swiss Cheese with fewer, smaller eyes than Swiss. If it is not available, you can substitute Emmental or Fontina.
How to Make Baked Macaroni and Cheese
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the noodles slightly al dente according to the package and drain well.
- In a large pan over medium heat, melt the butter. Sprinkle in the flour, whisking continuously, and cook for 2 minutes.
- Stir in the milk and half-and-half in several intervals, alternating. Let it thicken for a few minutes, whisking frequently.
- Reduce the heat to low, whisk in half the cheese, then the paprika.
- In a large bowl, combine the cheese sauce with the cooked pasta.
- Layer half of the pasta in a baking dish, spread half the remaining shredded cheese over the pasta, and spoon the remaining pasta and top with the remaining shredded cheese.
- Bake uncovered for 15-20 minutes or until the cheese melts.
Preparation Tips
- Cook the elbow macaroni al dente, as it bakes for a bit. No one wants mushy noodles in their macaroni and cheese.
- Cook the butter and flour for at least 2 minutes to avoid a pasty, floury taste. Whisk constantly so the flour does not burn.
- Do not over-simmer and over-thicken the cheese sauce by cooking it too long. It only needs to be slightly thickened, like the consistency of a cream of tomato or mushroom soup.
- This dish serves 12; however, you can easily halve it. Just half the amount of each ingredient, and you are good to go.
Recipe Variations
- Bacon: After baking, top the casserole with 6 slices of crispy cooked bacon, coarsely chopped.
- Smoked chicken or Kielbasa sausage: Slice ½ to 1 lb. smoked sausage and brown it in a large skillet. Add it to the dish at the same time as you mix in the cheese sauce.
- Baked Rotisserie Chicken: Add 2 cups diced cooked chicken at the same time as you mix in the cheese sauce.
Move Pasta Recipes
Baked Macaroni and Cheese Recipe
A super creamy, cheesy Baked Macaroni and cheese made with a winning three-cheese combination of sharp cheddar, white cheddar, and Gruyere cheese. This recipe serves a crowd, so if you have a smaller crowd, simply cut it in half.
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Servings: 12 servings
Calories: 433kcal
Ingredients
- 16 ounces dried elbow macaroni
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups milk 2% or whole
- 2 cups half and half
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded white cheddar cheese
- 1½ cups shredded Gruyere cheese
- ¼ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Lightly spray a deep 9×13-inch casserole dish with nonstick spray.
- Bring a large pot of salted water to a boil. Cook the noodles slightly al dente according to package instructions and drain well.
- Meanwhile, in a large skillet over medium heat, melt the butter. Sprinkle in the flour, whisking continuously. Cook for 2 minutes, whisking constantly. Add the milk and half-and-half in several increments, alternating between the two, while whisking. Cook for several minutes, whisking frequently until slightly thickened.
- Reduce the heat to low and whisk in half of each cheese a little at a time until melted. Whisk in the paprika. In a large bowl, combine the cheese sauce with the cooked elbow noodles. Layer half of the macaroni in the prepared casserole dish. Spread half of the remaining shredded cheese over the pasta layer. Then spoon in the remaining macaroni and top with the remaining shredded cheese.
- Bake uncovered for 15-20 minutes or until the cheese is fully melted. Do not overbake, as you want the casserole to be rich and creamy. For best results, serve promptly.
Nutrition
Calories: 433kcal | Carbohydrates: 36g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 356mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 0.4mg | Calcium: 374mg | Iron: 1mg
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Alissa
This was the ultimate comfort food! I loved the combination of sharp cheddar, white cheddar, and Gruyère for extra creamy flavor. The preparation tips were especially helpful.
Angelica
Baked mac & cheese is the best mac & cheese. I’m not sure if it’s the method of cooking, but the flavor is unmatched.
Beth Pierce
So true!
Alejandra
delicious recipe for busy days. I served this mac and cheese for dinner and it was a huge hit!
Stephanie
My boys have recently started eating mac and cheese often, but I don’t like all of the junk in boxed macaroni. This recipe is so easy and the leftovers heat well for summer lunches.
Beth Pierce
So happy that you and the boys like the mac and cheese!
Cathy Zeiler
Who doesn’t love mac & cheese? Homemade is always better than the boxed kind, plus it’s more versatile because you can change up the ingredients a bit. Thanks for the great recipe. The family loved it.
Beth Pierce
The pleasure is all mine, Cathy!
Mow De
Bookmarking this – gruyère in mac and cheese is a game changer. I need to share these tips with my mum!
Amber Myers
I am drooling. I just love mac and cheese and this looks so amazing. I could LIVE on mac and cheese so I am making this.
Beth Pierce
Thanks, Amber! Enjoy!
Frances
What can you use for Gruyere cheese,as I don’t have it,my grocery store doesn’t carry it.Can I use mildcheddar
Or marble or ,mozzarella,I also have Swiss slices I can grate?TIA
Beth Pierce
You certainly can use mild cheddar. How about a smoked gouda or Monterey Jack cheese?
Jocelyn
Can you make this the night before and bake the next day?
Beth Pierce
Yes, you can but a couple of hints. Cook the pasta slightly al dente. Store the casserole in the refrigerator well covered. Take the casserole out of the fridge about 40 minutes before baking to come to room temperature. It might need a few more minutes of baking time. Enjoy!
Jacqueline Meldrum
I’ve not had lunch yet and you’re totally tempting me here.