The ultimate baked mac and cheese recipe-perfectly creamy and a real family favorite!
Ingredients
- 4 cups elbow macaroni uncooked
- 6 Tablespoons unsalted butter
- 6 Tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 3 cups sharp cheddar cheese shredded
- 2 cups gruyere shredded
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
Optional Topping
- 1 cup breadcrumbs
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 325 F. Grease a 9” x 13” casserole dish; set aside.
- In a large pot, prepare the macaroni al dente in well-salted water according to the directions on the box. Drain well and return to pot.
- Meanwhile, grab another large pot and melt the butter over medium heat. Once the butter has melted, whisk in flour to form a roux. Add paprika, salt, and pepper. Add milk and cream, whisking until smooth and well combined. Continue cooking, stirring frequently, until thick and creamy, about 4 minutes.
- Whisk in the cheese, reserving 1 cup for topping. Continue whisking constantly until cheese has melted.
- Pour cheese sauce over the drained macaroni. Stir until the macaroni has been evenly coated.
- Transfer macaroni and cheese into the prepared baking dish. Sprinkle with remaining 1 cup of cheese.
- Optional topping: combine breadcrumbs and melted butter in a small bowl and sprinkle over the top.
- Bake for 20-25 minutes, or until the cheese on top is completely melted and golden brown. Optional: Broil for 2-3 min. Let sit for 10-15 minutes before serving.
Notes
I use a blend of cheddar and gruyere, but you can use your favorite cheese. I do recommend you grate your cheese off the block.
Nutrition
Serving: 1g | Calories: 502kcal
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