Baked Mac and Cheese: The Ultimate Comfort Food Recipe
Introduction to Baked Mac and Cheese
Baked Mac and Cheese is the epitome of comfort food. This creamy, cheesy dish has a special place in many hearts, evoking memories of family gatherings and cozy nights in. With its rich flavors and satisfying texture, this recipe is perfect for both casual dinners and festive occasions. Today, we’re diving into the ultimate Baked Mac and Cheese recipe that will surely impress your family and friends.
A Personal Story Behind My Baked Mac and Cheese Journey
Growing up, Baked Mac and Cheese was a staple in my household. My grandmother would whip up a batch every Sunday, and the aroma wafting through the kitchen would pull us all in, eager to dig in. Over the years, I’ve added my own twist to her classic recipe, making it even creamier and cheesier. This dish is not just food; it’s a warm hug on a plate that brings back wonderful memories.
What Makes This Baked Mac and Cheese Recipe Special?
What sets this Baked Mac and Cheese apart is the blend of cheeses used, combining the sharpness of medium cheddar with the nutty flavor of Gruyere. The creamy sauce is made from scratch, ensuring every bite is rich and flavorful. Additionally, this recipe includes a deliciously golden crust on top, providing a delightful contrast to the soft pasta underneath. Smoked paprika takes this dish to another level, adding a subtle depth of flavor that will keep everyone coming back for seconds!
The Full Baked Mac and Cheese Recipe
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 shredded medium cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika (smoked paprika is recommended)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 3-quart baking dish (9×13”). Set it aside.
- Boil a large pot of salted water. Add the dried pasta and cook for 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, mix them together, 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 medium heat, melt the butter. Add flour and whisk until combined, resembling wet sand. Cook for about 1 minute, whisking frequently to avoid burning.
- Slowly pour in about 2 cups of half and half while whisking constantly until smooth. Then, pour in the remaining half and half and whole milk gradually, whisking constantly until smooth.
- Heat the mixture over medium heat, whisking often until it thickens to a semi-thinned-out condensed soup consistency.
- Remove from heat, add spices and 1 1/2 cups of cheeses, stirring until melted and combined. Stir in another 1 1/2 cups of cheese until smooth.
- In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring thoroughly to ensure every piece is coated.
- Pour half of the pasta mixture into the prepared 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 the cheese is bubbly and lightly golden brown.
Serving Suggestions and Variations for Baked Mac and Cheese
Baked Mac and Cheese is delicious on its own, but you can elevate your meal with various sides. Serve it alongside a fresh green salad or steamed vegetables for a balanced meal. For a twist, consider adding cooked bacon, sautéed mushrooms, or even some diced tomatoes for extra flavor and texture. You can also experiment with different types of cheese, such as Monterey Jack or fontina, for a unique taste each time you make it!
Frequently Asked Questions About Baked Mac and Cheese
- Can I make this recipe ahead of time? Yes! You can prepare the dish up to the baking stage, cover it, and refrigerate it for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time.
- What can I do with leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Can I freeze Baked Mac and Cheese? Absolutely! Freeze it before baking. When ready to enjoy, thaw in the refrigerator overnight and bake as directed.
Baked Mac and Cheese
Equipment
- 3-quart baking dish
- Large saucepan
- Large pot
Ingredients
Main Ingredients
- 1 lb dried elbow pasta
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 1.5 cup whole milk
- 2.5 cup half and half
- 4 cup shredded medium cheddar cheese
- 2 cup shredded Gruyere cheese
- 0.5 Tbsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika (smoked paprika is recommended)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 3-quart baking dish (9x13”). Set it aside.
- Boil a large pot of salted water. Add the dried pasta and cook for 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, mix them together, 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 medium heat, melt the butter. Add flour and whisk until combined, resembling wet sand. Cook for about 1 minute, whisking frequently to avoid burning.
- Slowly pour in about 2 cups of half and half while whisking constantly until smooth. Then, pour in the remaining half and half and whole milk gradually, whisking constantly until smooth.
- Heat the mixture over medium heat, whisking often until it thickens to a semi-thinned-out condensed soup consistency.
- Remove from heat, add spices and 1 1/2 cups of cheeses, stirring until melted and combined. Stir in another 1 1/2 cups of cheese until smooth.
- In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring thoroughly to ensure every piece is coated.
- Pour half of the pasta mixture into the prepared 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 the cheese is bubbly and lightly golden brown.