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 baked macaroni and cheese, baked macaroni and cheese recipe, easy baked macaroni and cheese, homemade baked macaroni and cheese, how do you make baked macaroni and cheese, how to make a baked macaroni and cheese, how to make baked macaroni and cheese, how to make macaroni and cheese baked macaroni and cheese, how to prepare baked macaroni and cheese, macaroni and cheese baked macaroni and cheese, macaroni baked macaroni and cheese, old fashioned 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
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 9x13-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