This rich and creamy baked mac and cheese is the ultimate comfort food. It features a velvety homemade cheese sauce made with sharp cheddar and Gruyère, all mixed with tender elbow pasta and baked to golden, bubbling perfection. Whether you’re serving it as a main course or a side dish, this mac and cheese offers a satisfyingly cheesy experience that will have everyone asking for seconds. It’s easy to prepare, feeds a crowd, and delivers bold flavor in every bite.

Why You’ll Love This Recipe

• It’s ultra creamy and packed with bold cheese flavor.
• The combination of cheddar and Gruyère creates a perfect cheesy balance.
• It bakes up beautifully with a golden, bubbly top.
• Great for both weeknight dinners and holiday meals.
• Easy to customize with mix-ins and toppings.
• Kid-friendly and crowd-pleasing.
• Can be made ahead of time.
• Reheats well without losing creaminess.
• Doesn’t rely on processed cheese.
• Made with simple, pantry-staple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound elbow macaroni
• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 2½ cups half-and-half
• 1½ cups whole milk
• 2 cups shredded Gruyère cheese, divided
• 4 cups shredded medium cheddar cheese, divided
• ½ tablespoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika
• Optional: olive oil (for drizzling on cooked pasta to prevent sticking)

Directions

1. Preheat your oven to 325°F and grease a 3-quart baking dish (such as a 9×13-inch dish).
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it for about one minute less than the package instructions. This keeps the pasta slightly firm, preventing it from becoming mushy during baking. Drain the pasta and optionally drizzle it with a small amount of olive oil to prevent sticking.
3. Shred the cheddar and Gruyère cheeses. Divide the total shredded cheese into three groups: 3 cups to go into the cheese sauce, 1½ cups to layer inside the casserole, and the remaining 1½ cups to sprinkle on top.
4. In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously to create a smooth roux. Cook for 1 minute, stirring constantly, until it thickens into a paste.
5. Slowly pour in about 2 cups of the half-and-half, whisking constantly until smooth and lump-free. Add the remaining half-and-half and all the whole milk, continuing to whisk until everything is fully combined.
6. Cook the mixture over medium heat, whisking frequently, until it thickens to the consistency of a thin condensed soup. This usually takes 4 to 6 minutes.
7. Remove the saucepan from the heat and stir in the salt, pepper, and smoked paprika. Add 1½ cups of cheddar cheese and 1½ cups of Gruyère cheese. Stir until the cheeses are completely melted and the sauce is smooth.
8. Place the cooked pasta in a large mixing bowl. Pour the cheese sauce over the pasta and stir well to evenly coat all the noodles.
9. Spoon half of the pasta mixture into the prepared baking dish. Sprinkle 1½ cups of the reserved cheese (a mix of cheddar and Gruyère) evenly over this layer. Add the remaining pasta mixture on top. Finish by sprinkling the last 1½ cups of cheese evenly across the surface.
10. Bake in the preheated oven for about 15 minutes until the cheese on top is melted and bubbly. For a crispier top, you can raise the oven temperature to 350°F or 375°F and bake for 20 to 30 minutes. To achieve a golden crust, finish with 2 to 5 minutes under the broiler.
11. Remove from the oven and let the dish sit for 5 minutes before serving.

Servings And Timing

• Servings: 8 to 10 portions
• Prep Time: 20 minutes
• Cook Time: 15 to 30 minutes depending on preferred doneness
• Total Time: 35 to 50 minutes

Variations

• Add Bacon: Mix in cooked, crumbled bacon before baking for a smoky twist.
• Change The Topping: Replace the cheese topping with buttered panko breadcrumbs or crushed buttery crackers for a crunchy finish.
• Add Spices: Stir in garlic powder, onion powder, or ground mustard for extra flavor depth.
• Try Other Cheeses: Swap in Colby, Monterey Jack, mozzarella, or Muenster for different flavor combinations.
• Include Veggies: Add sautéed spinach, roasted broccoli, or peas for a veggie boost.
• Make It Spicy: Stir in hot sauce or chopped jalapeños for a spicy version.
• Gluten-Free Version: Use gluten-free pasta and a gluten-free flour blend for the roux.
• Stovetop-Only Option: Skip the baking step and enjoy right after mixing the pasta with the sauce.
• Make It Meatier: Add shredded rotisserie chicken, ground beef, or ham.
• Mini Casseroles: Bake the mac and cheese in individual ramekins for personal servings.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave or oven with a splash of milk or cream stirred in to help revive the creamy texture.
• To reheat in the oven, cover with foil and bake at 325°F until hot throughout.
• For make-ahead prep, assemble the mac and cheese completely without baking. Cover tightly and refrigerate up to 2 days. Let it come to room temperature before baking.
• You can also freeze baked mac and cheese. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What Type Of Pasta Works Best For This Recipe?

Elbow macaroni is the most classic choice, but other short pasta like shells, cavatappi, or penne also work well. Look for pasta with grooves or curves to hold onto the cheese sauce.

Can I Use Pre-Shredded Cheese?

It’s best to shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can interfere with melting and result in a grainy texture.

Can I Use Just One Type Of Cheese?

Yes, but a mix of cheeses gives better depth of flavor and texture. Using only cheddar may cause the sauce to be a bit oily, while Gruyère adds creaminess and nutty flavor.

What If I Don’t Have Half-And-Half?

You can substitute with a mix of whole milk and heavy cream, or use all whole milk for a lighter version. Avoid low-fat milk, which won’t create as creamy a sauce.

How Do I Prevent A Grainy Cheese Sauce?

Use freshly shredded cheese, cook the roux properly, and remove the sauce from heat before stirring in the cheese. Don’t overheat the sauce after the cheese is added.

Why Is My Pasta Mushy?

You may have overcooked it. Cook pasta just shy of al dente, about one minute less than the package instructions, as it will continue to cook in the oven.

Can I Make This Ahead Of Time?

Yes, assemble it up to 2 days in advance and refrigerate before baking. Let it come to room temperature, then bake as directed.

Is This Recipe Freezer-Friendly?

Yes, you can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat in the oven.

Can I Double The Recipe?

Yes, you can double the ingredients and use a larger baking dish or two separate ones. Adjust baking time as needed, adding 10 to 15 minutes if necessary.

How Can I Make This Recipe Spicier?

Add cayenne pepper, red pepper flakes, or chopped jalapeños to the cheese sauce for extra heat. You can also drizzle with hot sauce before serving.

Conclusion

This creamy baked mac and cheese is a guaranteed hit, combining smooth, rich cheese sauce with perfectly tender pasta and a melty golden top. It’s a timeless dish that works beautifully as a main course or side and is easy to adapt with your favorite add-ins. Whether served at a holiday table or a casual family dinner, this mac and cheese is always a comforting and satisfying choice.

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