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Baked Mac and Cheese

Baked mac and cheese with a creamy, thick cheese sauce and a golden browned crust. Elbow macaroni gets folded into the sauce, topped with a mix of sharp cheddar and Gruyere/Colby jack, then baked until bubbly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Cheese sauce base
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dry mustard
  • 0.5 tsp smoked paprika
Cheese
  • 4 cup shredded sharp cheddar divided
  • 2 cup shredded Gruyere or Colby jack divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the baking dish
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish so the mac and cheese releases easily.
Cook the pasta
  1. Cook the elbow macaroni 2 minutes less than package directions, then drain so it finishes cooking in the oven.
Make the cheese sauce
  1. Melt the butter in a pot, then whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  2. Slowly whisk in the whole milk and evaporated milk until smooth.
  3. Simmer the mixture for 5-6 minutes until thickened, then season with salt, black pepper, dry mustard, and smoked paprika.
Combine and bake
  1. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups Gruyere/Colby jack until melted, then fold in the drained pasta.
  2. Pour the mixture into the prepared dish and top with the remaining cheeses.
  3. Bake for 25-30 minutes at 350F until bubbly and golden.
  4. Rest for 10 minutes before serving so the sauce sets slightly for cleaner slices.

Notes

For the creamiest texture, whisk the milk in slowly to prevent lumps, and simmer until the sauce coats the back of a spoon before adding the cheese. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven or microwave until hot throughout. Freezing is not ideal because the cheese sauce can break after thawing. If you want a lighter option, use 2% milk (and keep the same cheese amounts) for a slightly less rich result.