Creamy Homemade Baked Mac and Cheese
Calories: 657kcal
Ingredients
- 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
- 4 cups grated sharp cheddar cheese measured after grating
- 1 cup mozzarella shredded Measured after grating
- 1 cup grated Gruyere cheese measured after grating
- 1/2 Tbsp. salt Or T Kosher salt
- 1 tsp black pepper
- 1/4 tsp. paprika or smoked paprika
- 1/2-1 Tsp Cayenne pepper
Instructions
- Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
- Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and toss with a bit of butter to keep from sticking.
- Grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
- Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Cook for approximately 1-2 minutes, whisking often. Slowly pour in about 2 cups of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
- Continue to cook over MED heat, whisking constantly, until thickened.
- Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
- In a large bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
- Coarsely crush Ritz crackers. Set aside. Melt 1 T butter in a pan. Add cracker crumbs and saute until toasty brown. Kinda optional.
- Sprinkle the top with the last 1 1/2 cups of cheese and cracker crumbs.
- Bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Notes
See comments in post.
Mac and Cheese can be made ahead:
Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish sit on counter for 30 minutes.
Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
Mac and Cheese can be made ahead:
Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish sit on counter for 30 minutes.
Bake at recipe temperature for 25-35 minutes, until hot and bubbly.