Description
This Cozy Creamy Baked Mac and Cheese is a rich and comforting dish perfect for family dinners. Featuring Dump And Go Mac And Cheese style, it’s a Big Recipes favorite with layers of melted cheddar and Gruyere for unbeatable flavor.
Ingredients
Scale
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half **see chef tips #1 below**
- 4 cups shredded medium cheddar cheese divided (measured after shredding)
- 2 cups shredded Gruyere cheese divided (measured after shredding)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika smoked paprika is our favorite!
Instructions
- Heat the oven to 325 degrees F and lightly grease a 3 quart baking dish.
- Boil salted water then cook the pasta until just before al dente, drain, and toss with a bit of olive oil to prevent sticking.
- Prepare the cheeses by shredding and dividing them into three portions: about 3 cups for sauce, 1 1/2 cups for layering, and 1 1/2 cups for topping.
- In a saucepan, melt the butter over medium heat then whisk in flour and cook for about a minute until crumbly. Gradually whisk in half and half and milk until the mixture is smooth and begins to thicken.
- Once thickened to a consistency resembling thin condensed soup, remove from heat and fold in salt, pepper, paprika, and 3 cups of cheese in two additions, stirring until smooth.
- Mix the cheese sauce thoroughly with the pasta, then spread half the pasta mixture in the baking dish. Spread 1 1/2 cups of shredded cheese over it, add the remaining pasta on top, then sprinkle the rest of the cheese on top.
- Bake for 15 minutes until the cheese is bubbling and turning lightly golden brown.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 665