Irresistible Creamy Baked Mac and Cheese Delight: A Cheesy Symphony in Every Bite!

Indulge in the comforting embrace of our Creamy Homemade Baked Mac and Cheese. This beloved classic has been elevated to new heights, promising a symphony of rich flavors and a velvety texture that will leave you craving more. Perfectly balanced with a blend of cheddar and Gruyere cheeses, this mac and cheese recipe is not just a dish; it’s a culinary experience that transforms a simple comfort food into a gourmet delight.

In the heart of our home, the kitchen, this Creamy Baked Mac and Cheese has woven its way into the fabric of our family story. Picture a cozy evening, the aroma of melting cheese wafting through the air as my husband and little ones eagerly gather around the dinner table. This recipe has become our go-to, a dish that brings smiles and warmth to our home. Each bite is a journey back to those moments of togetherness, making it a cherished staple in our household.

Why This Creamy Baked Mac and Cheese:

• Cheese Harmony: A perfect fusion of medium cheddar and Gruyere cheeses, creating a decadent, harmonious flavor profile.
• Silky Texture: Our secret lies in a carefully crafted sauce that achieves a velvety, luxurious consistency, making each bite a delight for the senses.
• Baked to Perfection: Baking this mac and cheese adds a golden, bubbly finish that enhances the cheesy goodness, creating an irresistible crispy top layer.
• Spice Twist: A dash of paprika, with the option of smoked paprika, adds a subtle kick, elevating the overall flavor experience.

Ingredients:

• 500g dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 360ml whole milk
• 590ml half and half
• 450g shredded medium cheddar cheese (divided)
• 225g shredded Gruyere cheese (divided)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika (smoked paprika optional)

Directions:

1. Preheat your oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
2. Boil a large pot of salted water. Add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a bit of olive oil to prevent sticking.
3. While waiting for the water to boil, shred the cheeses and divide into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. In a large saucepan over MED heat, melt butter. Sprinkle in flour, whisking to combine. Cook for about 1 minute.
5. Slowly pour in 2 cups of half and half, whisking constantly until smooth. Add the remaining half and half and whole milk, whisking until combined and smooth.
6. Heat over MED heat, whisking often, until thickened to a semi-thinned out condensed soup consistency.
7. Remove from heat, stir in spices and 1 1/2 cups of cheeses until melted and smooth.
8. In a large mixing bowl, combine drained pasta with cheese sauce. Pour half into the baking dish, top with 1 1/2 cups of shredded cheeses, then add the remaining pasta mixture.
9. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until bubbly and lightly golden brown.

Notes: For a smoky twist, try using smoked paprika. Feel free to experiment with additional toppings like breadcrumbs for extra crunch. This dish reheats beautifully, making it a perfect make-ahead option for busy days. Enjoy the gooey goodness!