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.

Course pasta side

Cuisine American

Keyword easy baked macaroni and cheese, homemade baked macaroni and cheese, southern baked macaroni and cheese

Prep Time 20

Cook Time 20

Servings servings

Calories 433kcal

Author Beth Pierce

Ingredients

16 ounces dried elbow macaroni
1/3 cup butter
1/3 cup flour
2 cups milk 2% or whole
2 cups half and half
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded white cheddar cheese
1 1/2 cups shredded Gruyere cheese
1/4 teaspoon smoked paprika
salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Lightly spray a deep 9x13 inch casserole dish with nonstick spray.
Bring a large pot of salted water to 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 intervals alternating between the two all while whisking. Cook for several minutes to slightly thicken while whisking frequently.
Reduce heat to low and whisk in the 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 still be rich and creamy. For best results serve promptly

Notes

Cook the elbow macaroni slightly al dente as no one wants mushy noodles in their macaroni and cheese.
The flour and butter mixture should be cooked 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.
Bake the mac n cheese for only 15-20 minutes as you want the pasta to stay saucy and cheesy.
This dish serves 12 however it can easily be halved. Just halve the amount of ingredients and you are good to go.
Gruyere cheese is a smooth melting Swiss Cheese with a nutty flavor. Most grocery stores carry at least one brand of Gruyere cheese.
I have used both Cabot white cheddar and Cracker Barrel extra sharp white cheddar cheese 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.

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