Why You’ll Love This Recipe

This baked mac and cheese recipe is a crowd-pleaser for several reasons:

Cheesy Comfort: With cheddar and gruyere cheeses, this dish is creamy and rich, delivering a comforting, indulgent experience.
Time-Saving: It’s a great make-ahead meal—prepare it earlier in the day and bake it when ready to serve.
Easy for All Skill Levels: Even beginners can follow the simple steps and create a dish that tastes like it’s from a gourmet kitchen.

Ingredients

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

Elbow macaroni (or other small pasta like penne or cavatappi)
Butter
All-purpose flour
Milk (whole milk or a non-dairy option like almond milk)
Heavy cream (or half-and-half)
Sharp cheddar cheese
Gruyere cheese
Salt and pepper
Paprika (optional, for color and flavor)

Directions

Cook the elbow macaroni in salted water according to package directions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream, whisking constantly until smooth and thickened.
Add the cheddar and gruyere cheeses, stirring until fully melted and incorporated. Season with salt, pepper, and paprika to taste.
Fold the cooked pasta into the cheese sauce until well coated.
Transfer the mac and cheese to a greased baking dish, and top with extra cheese if desired.
Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbling.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Cheese Swap: Experiment with different cheese combinations like mozzarella, Gouda, or Monterey Jack.
Spice it up: Add a pinch of cayenne pepper or hot sauce for a spicy kick.
Gluten-Free: Substitute regular pasta with gluten-free pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave individual servings or bake in the oven at 350°F until heated through. If needed, add a splash of milk to restore creaminess.

FAQs

1. Can I make this mac and cheese ahead of time?

Yes, you can prepare it ahead of time and refrigerate it. When ready to serve, simply bake it as directed.

2. Can I use a different type of pasta?

Yes, feel free to use any short pasta you prefer, such as penne or cavatappi.

3. How can I make this recipe vegan?

Use non-dairy milk, vegan butter, and vegan cheese substitutes to make this dish dairy-free.

4. Can I freeze baked mac and cheese?

Yes, you can freeze it before baking. Just wrap it tightly and freeze for up to a month. Bake directly from frozen, adding extra time to the cooking process.

5. How do I make the sauce thicker?

If your sauce is too thin, simmer it longer to reduce it, or add a little more flour to thicken it further.

6. Can I use other cheeses in this recipe?

Yes! Try swapping the gruyere with Swiss cheese or experiment with other sharp cheeses.

7. Why is my mac and cheese watery?

This can happen if the sauce isn’t thickened properly or if too much milk is added. Make sure to cook the roux long enough to avoid this.

8. How can I make mac and cheese less rich?

For a lighter version, use less cream or substitute some of the heavy cream with milk.

9. Can I double the recipe?

Yes, you can double the ingredients and bake it in a larger dish. Just keep an eye on the cooking time.

Conclusion

This Baked Mac and Cheese is an easy, customizable dish that’s perfect for any occasion. Whether you make it for a weeknight meal or a special gathering, it’s sure to be a hit. Creamy, cheesy, and satisfying, it’s everything you want in a comfort food recipe.

Baked Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This Baked Mac and Cheese recipe is the ultimate comfort food, featuring a creamy blend of sharp cheddar and gruyere cheeses for rich, indulgent flavor. Easy to prepare and perfect for any occasion, this dish will satisfy your cravings for a cheesy, comforting meal everyone will love.

Instructions

Cook elbow macaroni in salted water according to package directions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Gradually add milk and heavy cream, whisking constantly until the sauce thickens and becomes smooth.
Add sharp cheddar and gruyere cheeses to the sauce, stirring until fully melted. Season with salt, pepper, and paprika to taste.
Fold the cooked pasta into the cheese sauce until well coated.
Transfer the mac and cheese to a greased baking dish and top with additional cheese if desired.
Bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and bubbling.

Notes

Swap the cheeses for mozzarella, Gouda, or Monterey Jack if preferred.
To make it spicier, add cayenne pepper or hot sauce to the cheese sauce.
Use gluten-free pasta for a gluten-free version of this dish.
Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American