The pure comfort of a perfect bowl of mac and cheese is something I’ve cherished ever since I moved to the U.S. Juggling a busy life, I needed a recipe that was quick yet indulgent. This creamy, gooey baked mac and cheese recipe became my go-to for hectic weeknights and special holiday meals alike. Best of all, it’s surprisingly quick with a total active time that fits right into any schedule.
Table of Contents
Why This is the Best Mac and Cheese Recipe
- Foolproof instructions with clear reasons behind each step, so you cook with confidence.
- Guarantees a rich, creamy sauce without any graininess—no one wants a lumpy mess.
- Uses a blend of cheddar and Gruyere for ultimate gooey texture and depth of flavor.
- Perfectly balanced seasoning with smoked paprika adds a subtle and sophisticated touch.
The Science of the Perfect Mac and Cheese Sauce
The secret to creamy, luxurious mac and cheese lies in understanding a few kitchen basics.
The Roux: This is a mixture of fat (butter) and flour that acts as a thickening agent. When cooked, the roux forms a smooth base that prevents the sauce from becoming lumpy.
Preventing a Grainy Sauce: Block cheese is your friend here because it melts evenly. Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly, resulting in a grainy texture.
Temperature is Key: Slowly whisking cold milk and half-and-half into a hot roux ensures a smooth sauce by gradually combining the liquids without shock-cooking the flour.
Ingredients for this Mac and Cheese Recipe
The secret to the best flavor is using quality ingredients. Here’s exactly what you’ll need:
- 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!)
How to Make This Homemade Mac and Cheese Recipe
- Preheat oven and prepare dish. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
- Cook pasta al dente. Bring a large pot of salted water to a boil. Add dried pasta and cook 1 minute less than package directions. Drain and drizzle with olive oil to keep from sticking.
- Prepare cheeses. While water heats, shred cheeses and toss to mix, then divide into three piles: about 3 cups for sauce, 1 1/2 cups for inner layer, and 1 1/2 cups for topping.
- Make the roux. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk; mixture will look like wet sand. Cook for about 1 minute, whisking often.
- Add liquids slowly. Slowly whisk in about 2 cups of half and half until smooth. Then whisk in remaining half and half plus whole milk until fully combined and smooth.
- Thicken the sauce. Continue heating over medium, whisking frequently, until very thick—almost like a thinned condensed soup.
- Add spices and cheese. Remove from heat and stir in salt, pepper, paprika, and 1 1/2 cups cheese. Then stir in another 1 1/2 cups cheese until melted and smooth.
- Combine pasta with sauce. In a large bowl, stir drained pasta into cheese sauce until fully combined.
- Assemble casserole. Pour half the pasta mixture into the baking dish. Top with 1 1/2 cups shredded cheese, then the remaining pasta mixture.
- Finish with cheese topping and bake. Sprinkle the last 1 1/2 cups cheese on top and bake 15 minutes until bubbly and lightly golden.
Choosing the Best Cheeses for Mac and Cheese
The Melters (For Ultimate Creaminess)
- Cheddar: Sharp flavor that melts beautifully, providing a classic mac flavor.
- Fontina: Creamy and mild with excellent melting properties for smooth texture. These cheeses are also fantastic for other rich, creamy dishes like our ultimate cheesy scalloped potatoes.
The Stretchers (For That Perfect Cheese Pull)
- Mozzarella: Mild and stretchy, adds gooey pull to your dish.
- Monterey Jack: Soft texture, melts easily, promoting that luscious stringiness.
The Flavor-Bombs (For Rich, Complex Taste)
- Gruyère: Nutty and slightly sweet, perfect for deep flavor layering.
- Smoked Gouda: Adds a smoky richness that elevates comfort food to gourmet.
- Parmesan: Sharp and salty, ideal for topping or mixing in for complexity.
Not Just Elbows: The Best Pasta Shapes for Mac and Cheese
Choosing the right pasta is as important as the cheese blend. You want shapes that catch the sauce well, not just ones that hold sauce on the surface. Consider:
- Cavatappi: Corkscrew shape catches sauce in its grooves.
- Shells: Their hollow form traps gooey cheese inside each bite.
- Penne Rigate: Ridges hold onto rich cheese sauce flawlessly.
Always cook pasta al dente to maintain perfect texture through baking.
Recipe Variations and Ingredient Substitutions
| Ingredient | Substitution | Notes |
|---|---|---|
| Half and Half | Use all whole milk | Slightly lighter sauce texture |
| Mustard Powder | Substitute for smoked paprika | Adds tang and depth |
| Cayenne Pepper | In place of or alongside paprika | Adds heat and complexity |
| Topping | Ritz crackers, panko, or herbed breadcrumbs | Adds crunch and flavor |
Gourmet Upgrades: For ultra-smooth sauce, add a pinch of sodium citrate to the milk. Infusing the milk with garlic or bay leaves before adding also adds subtle layers of flavor.
Make-Ahead, Storing, and Reheating Instructions
Make-Ahead
Prepare the macaroni and cheese through assembly, cover tightly, and refrigerate up to 24 hours before baking.
Storing Leftovers
Store cooled leftovers in an airtight container for up to 3 days in the fridge.
Best Way to Reheat
Reheat in a 350°F oven covered with foil, adding a splash of milk to prevent drying. Stir halfway through reheating for even warmth.
Scaling the Recipe: Double or halve ingredients as needed. Use larger or smaller baking dishes accordingly and adjust baking time slightly; larger amounts may need an extra 5-10 minutes.
What to Serve with Your Mac and Cheese Recipe
Perfect pairings make this comfort food a full meal:
- Simple green salad with a tangy vinaigrette
- Roasted broccoli or sautéed green beans for freshness, or try our perfect roasted carrots for a vibrant side.
- Pulled pork or crispy chicken for hearty protein sides like turkey meatballs.
Mac and Cheese recipe
Ingredients
Equipment
Method
- Preheat oven to 325°F and grease a 3-quart (9×13-inch) baking dish; set aside.
- Boil a large pot of salted water, cook pasta 1 minute shy of al dente, drain, and drizzle with a little olive oil to prevent sticking.
- Shred cheddar and Gruyere, toss to mix, and divide into three piles: 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping.
- In a large saucepan over medium heat, melt butter, whisk in flour, and cook 1 minute. Gradually whisk in about 2 cups half-and-half until smooth, then whisk in remaining half-and-half and the milk.
- Cook, whisking often, until the sauce is very thick—similar to a slightly thinned condensed soup.
- Remove from heat; stir in salt, pepper, paprika, and 1½ cups cheese, then another 1½ cups, until fully melted and smooth.
- Combine pasta with cheese sauce in a large bowl. Spread half into the baking dish, top with 1½ cups cheese, then add the remaining pasta.
- Sprinkle the last 1½ cups cheese over top and bake 15 minutes until bubbly and lightly golden.
Notes
– No half-and-half? Substitute with equal parts heavy cream and whole milk (use 1¼ cups of each).
– Slightly undercook the pasta so it doesn’t turn mushy after baking.
– Let the baked mac and cheese rest 5–10 minutes before serving to set.
– For a crunchy top, add buttered breadcrumbs and broil 1–2 minutes, watching closely.
– Make ahead: Assemble, cover, and refrigerate up to 1 day; add 10–15 minutes to the bake time. Reheat leftovers at 350°F, covered, until warm or microwave gently.
– Sauce cue: It should coat the back of a spoon and slowly fall off in thick ribbons before adding cheese.
Frequently Asked Questions (Troubleshooting Guide).
Why is my cheese sauce grainy?
Pre-shredded cheese often contains anti-caking agents that cause graininess. Use freshly shredded block cheese for a smooth sauce.
My sauce broke and looks oily, what happened?
The fat separated from the sauce, usually due to overheating or adding cheese too quickly. Remove from heat as soon as cheese melts; stir gently.
Can I use gluten-free flour and pasta for this mac and cheese recipe?
Yes, gluten-free flour and pasta can substitute perfectly. Make sure to adjust cooking times as per package instructions.
Can this recipe be made on the stovetop instead of baked?
Yes, cook pasta and combine with cheese sauce as directed. Skip baking and serve immediately for creamy stovetop mac and cheese.
Conclusion
This baked mac and cheese recipe truly is the only one you’ll ever need. It’s creamy, flavorful, and comforting without stressing your schedule. My secret combo is cheddar and Gruyère, but I’d love to know, what’s your dream cheese blend? Share your favorites in the comments below! Don’t forget to rate the recipe and tell me how your mac and cheese turned out—I’m excited to hear all about your cheesy wins.
