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Baked Mac and Cheese

Baked mac and cheese with a smooth, thick cheese sauce and a golden browned crust. Cook the pasta slightly under, bake until bubbly, then rest for clean, creamy slices with stretchy cheese pulls.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Cheese sauce
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dry mustard
  • 0.5 tsp smoked paprika
Cheese
  • 4 cup shredded sharp cheddar Divided, 3 cups for stirring in and remaining for topping.
  • 2 cup shredded Gruyere or Colby jack Divided, 1 1/2 cups for stirring in and remaining for topping.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then butter a 9x13-inch baking dish.
  2. Cook the elbow macaroni 2 minutes less than package directions, then drain.
Make the sauce
  1. Melt the butter, whisk in the all-purpose flour, and cook for 1 minute.
  2. Slowly whisk in the whole milk and evaporated milk until smooth.
  3. Simmer for 5-6 minutes until thickened, then season with salt, black pepper, dry mustard, and smoked paprika.
Assemble and bake
  1. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups Gruyere or Colby jack until melted, then fold in the pasta.
  2. Pour into the buttered baking dish and top with the remaining cheese, then bake 25-30 minutes until bubbly and golden.
  3. Rest 10 minutes before serving so the sauce sets.

Notes

Pro tip: choose a sharp cheddar blend and grate it yourself for the smoothest melt and the best golden top. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the sauce can become grainy after thawing. For a lighter option, use 2% milk and part-skim cheese, and expect a slightly less creamy texture.