Baked Mac and Cheese

This baked mac and cheese is everything comfort food should be. Think creamy, gooey layers of rich cheese, all blanketed with a golden crust that crackles slightly as you break through it. Each bite delivers smooth, velvety sauce clinging to tender pasta, finished with just the right amount of crisp on top. This is the only guide you’ll ever need. Inside, you’ll find tested tips and techniques that guarantee a perfectly smooth, non-grainy cheese sauce every time.

Why This Recipe Works (Our Expert Tips):

• The Perfect Cheese Trio: Our blend combines sharp cheddar for bold flavor, Gruyère for creamy, nutty notes, and mozzarella for that classic cheese-pull effect.
  
• A Fail-Proof, Smooth Sauce: We avoid graininess by carefully controlling the temperature and adding cheese off the heat in batches. This step is the difference between silky sauce and gritty disappointment.
  
• The No-Bloat Pasta Trick: We coat the cooked pasta in butter before mixing it with the sauce. This prevents it from soaking up too much liquid and keeps the texture spot on.
  

Ingredients Needed:

For the pasta base:

• 1 pound dried elbow macaroni or other short pasta with ridges
  

For the roux and sauce:

• 1 half cup unsalted butter
  
• 1 half cup all-purpose flour
  
• 1 and a half cups whole milk
  
• 2 and a half cups half and half (see Chef Tip #1 below)
  

For the cheese blend:

• 4 cups shredded medium cheddar cheese, divided (measured after shredding)
  
• 2 cups shredded Gruyère cheese, divided (measured after shredding)
  

Seasonings:

• Half tablespoon salt
  
• Half teaspoon ground black pepper
  
• One quarter teaspoon smoked paprika for extra depth
  

Chef Tip #1: Half and half is a mix of whole milk and cream. If unavailable, combine one and a quarter cups of each to make your own.

How to Make Baked Mac and Cheese

1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a three-quart baking dish or a standard nine by thirteen inch pan. Set aside.
   
2. Fill a large pot with water and bring it to a boil. Salt generously, then add the pasta. Cook for one minute less than the package directions suggest for al dente. Drain and toss with a small drizzle of olive oil to prevent sticking.
   
3. While the pasta cooks, shred all your cheese. Mix the shredded cheddar and Gruyère together, then divide it into three piles. Reserve about three cups for the sauce, one and a half cups for layering, and one and a half cups for topping.
   
4. In a large saucepan, melt the butter over medium heat. Whisk in the flour until it forms a thick paste that looks like wet sand. Stir for one minute to cook out the raw flour taste.
   
5. Slowly whisk in about two cups of the half and half, stirring constantly until smooth. Gradually add the rest of the half and half along with the whole milk, continuing to whisk until fully combined and smooth.
   
6. Keep heating on medium, whisking often, until the sauce thickens. You are looking for a texture similar to slightly thinned condensed soup.
   
7. Once thickened, remove the pan from the heat. Stir in the salt, pepper, and paprika. Add one and a half cups of the cheese mixture. Stir until melted and smooth. Add another one and a half cups of cheese and repeat.
   
8. In a large bowl, combine the drained pasta with the cheese sauce. Stir gently until every piece is coated.
   
9. Pour half of the pasta mixture into your prepared baking dish. Sprinkle over one and a half cups of the reserved cheese. Add the remaining pasta mixture on top.
   
10. Finish with the final layer of one and a half cups of cheese. Bake uncovered for fifteen minutes, or until the top is bubbling and lightly golden in spots.
    

The Great Topping Debate: Crispy vs. Cheesy

Some like it crispy. Others want nothing but melted cheese. Here’s how to please both sides.

Option 1: Crispy Panko Topping (Editor’s Choice)
Combine one cup of panko breadcrumbs with two tablespoons of melted butter. Stir in two tablespoons of grated Parmesan and a pinch of smoked paprika for added flavor. Sprinkle this mixture evenly over the top before baking. It adds a golden crunch that contrasts beautifully with the creamy pasta.

Option 2: The Classic Cheese-Only Crust
Skip the breadcrumbs and stick with the cheese topping. Use the last one and a half cups of shredded cheese for the final layer. To get that golden finish, switch your oven to broil during the last two to three minutes of baking. Keep a close eye so it doesn’t burn. This gives you a bubbly, slightly browned top that’s pure cheese lovers’ heaven.

Make-Ahead, Storage, and Reheating Tips

Make-Ahead: After assembling the mac and cheese, let it cool to room temperature. Cover tightly with foil or a fitted lid and refrigerate for up to two days. When ready to bake, place in a preheated oven and add an extra ten to fifteen minutes of bake time.

Storing Leftovers: Store any remaining portions in an airtight container in the refrigerator. They will stay fresh for three to four days.

Reheating: To bring back that creamy texture, reheat gently on the stovetop or in the microwave with a splash of milk. Stir occasionally until warmed through and smooth again. For oven reheating, cover with foil and heat at 300 degrees Fahrenheit until hot in the center.

What to Serve with Baked Mac and Cheese

Baked mac and cheese is rich, cheesy, and satisfying on its own, but it pairs wonderfully with lighter, savory, or tangy sides to balance the flavors. Try these popular serving ideas:

• Roasted broccoli or Brussels sprouts offer a crisp texture and earthy contrast.
  
• A simple green salad with a tangy vinaigrette brightens the plate and cuts through the richness.
  
• Sloppy Joes sliders bring savory depth that complements the cheesy pasta.
  
• Crispy fried chicken or baked chicken thighs create a hearty, comforting meal.
  
• Garlic green beans or sautéed spinach provide freshness without overpowering the dish.
  

Pick a side based on your occasion. Whether it’s a casual weeknight dinner or a holiday spread, mac and cheese plays well with almost everything.

Recipe Variations

Stovetop Version: Skip the oven step. Once the cheese sauce is mixed with the pasta, serve immediately for an ultra-creamy texture. This works best when you’re short on time but still want full flavor.

Five-Cheese Blend: Take it up a notch by swapping in two more cheeses. Add fontina for creaminess and a bit of blue cheese or pepper jack for a bold kick. Just be sure to keep the sharp cheddar as your flavor base.

Spicy Mac and Cheese: Add a pinch of cayenne pepper to the sauce or stir in a few chopped jalapeños. You can also drizzle hot sauce over the top before baking.

Protein Boost: Mix in cooked bacon, shredded chicken, or even ground beef. These add-ins turn your side dish into a full meal.

Vegetarian Twist: Stir in sautéed mushrooms, spinach, or roasted red peppers for added nutrition and flavor depth.

Helpful Notes

• Always shred your own cheese for the creamiest texture. Pre-shredded cheese contains anti-caking agents that can affect the sauce.
  
• Room temperature milk and cheese blend better and help prevent curdling.
  
• Let the mac and cheese rest for five to ten minutes before serving so the sauce thickens slightly and holds better on the plate.
  
• If you like a sharper flavor, swap medium cheddar for extra sharp. Just avoid using only extra sharp, as it tends to separate more easily.
  
• Add a dash of mustard powder or Dijon mustard to the sauce for a subtle tang that balances the richness.
  
• When doubling the recipe, use a larger baking dish or split between two pans to avoid uneven baking.
  

Conclusion

This baked mac and cheese delivers everything you want in a comfort classic. Creamy layers of rich cheese wrap around perfectly cooked pasta, topped with your choice of a golden crust or a gooey blanket of melted cheese. Whether you’re serving it at a holiday feast or a weeknight dinner, it always hits the spot.

What sets this recipe apart is its smooth, fail-proof sauce and the smart tips woven throughout. From choosing the right cheeses to getting the texture just right, this guide gives you the tools to master it with confidence.

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