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:
- Preheat your oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
- 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.
- 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.
- In a large saucepan over MED heat, melt butter. Sprinkle in flour, whisking to combine. Cook for about 1 minute.
- 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.
- Heat over MED heat, whisking often, until thickened to a semi-thinned out condensed soup consistency.
- Remove from heat, stir in spices and 1 1/2 cups of cheeses until melted and smooth.
- 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.
- 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!
