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Classic Creamy Baked Macaroni

Featured in Perfect Pasta Dishes.

This creamy baked macaroni is the perfect balance of cheddar and Gruyere cheese melted into a velvety sauce. A family favorite, it combines rich flavors, a bubbly golden top, and a satisfying texture that's great as a main or side dish. With easy-to-follow steps and a customizable spice mix, you can make it your own or stick to the classic preparation. Serve it hot, fresh out of the oven, for a comforting and delicious meal.

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Updated on Wed, 19 Mar 2025 16:39:03 GMT
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A cheesy casserole with a fork in it. | cuisinegenial.com

This creamy homemade baked mac and cheese transforms the nostalgic comfort food of your childhood into a gourmet masterpiece worthy of company yet simple enough for a weeknight dinner. The combination of sharp cheddar and nutty Gruyere creates the perfect balance of flavor while the homemade cheese sauce delivers that luxurious texture that boxed versions can never achieve.

I first created this mac and cheese for a potluck dinner where I wanted to elevate the humble dish everyone loves. Now it's become our family's requested birthday dinner meal, and my children have been known to negotiate for it as a reward for good report cards.

  • Elbow pasta: the classic choice that holds sauce in its curved shape, though any short pasta works well
  • Unsalted butter: creates the base for a perfect roux giving you control over the saltiness of the final dish
  • All-purpose flour: works with butter to thicken the sauce without adding flavor allowing the cheese to shine
  • Whole milk: provides richness without making the sauce too heavy
  • Half and half: adds creamy texture while keeping the sauce silky smooth
  • Medium cheddar cheese: brings that classic sharp flavor everyone expects in mac and cheese
  • Gruyere cheese: offers nutty complexity and superior melting qualities
  • Salt: essential for enhancing all the flavors in the dish
  • Black pepper: adds a subtle warmth throughout the sauce
  • Paprika: provides gentle color and mild smoky flavor especially if using smoked paprika

Step-by-Step Instructions

Prepare Your Ingredients:
Begin by shredding all cheeses yourself rather than using pre-shredded varieties. Pre-shredded cheese contains anti-caking agents that prevent proper melting. Divide your shredded cheese mixture into three portions about 3 cups for the sauce, 1½ cups for the middle layer, and 1½ cups for the topping. This organization makes the assembly process much smoother.
Create the Perfect Roux:
Melt butter completely over medium heat in a large saucepan until it stops foaming but before it browns. Sprinkle flour evenly over the melted butter and whisk continuously for about 60 seconds. This cooking process removes the raw flour taste and creates the foundation for a smooth sauce. The mixture should resemble wet sand with a slightly golden color.
Master the Cheese Sauce:
Pour about 2 cups of half and half into the roux very slowly while whisking constantly to prevent lumps. Once smooth, gradually add remaining half and half and whole milk, continuing to whisk. Allow the mixture to cook for 5-8 minutes until noticeably thickened. It should coat the back of a wooden spoon and leave a clear line when you run your finger through it. Remove from heat before adding cheese to prevent the sauce from breaking.
Cheese Integration:
Add the first portion of cheese to the sauce while it's hot but off the heat. Stir thoroughly until completely melted before adding the second portion. This gradual addition ensures each batch melts completely creating a velvety smooth texture. Season with salt, pepper, and paprika, adjusting to taste.
Assembly and Baking:
Combine the cooked pasta with the cheese sauce in a large mixing bowl, ensuring every piece is thoroughly coated. Layer half the pasta mixture in your prepared baking dish, sprinkle with 1½ cups of cheese, then add remaining pasta mixture. Top with final cheese portion and bake at 325°F for exactly 15 minutes until bubbly but not browned. This gentle baking preserves the creamy texture while allowing flavors to meld perfectly.

The Gruyere cheese is truly the secret weapon in this recipe. I discovered its magic when studying classic French cooking techniques and realized its superior melting properties would transform ordinary mac and cheese into something extraordinary. My daughter now calls this "special occasion mac and cheese" because she knows when this dish appears on the table, we're celebrating something important.

Make-Ahead Magic

This mac and cheese shines as a prep-ahead dish. Complete all steps through assembly in the baking dish, then cool completely before covering tightly with foil. Refrigerate for up to two days. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking at 325°F for 25-35 minutes until thoroughly heated and bubbly. This make-ahead option has saved countless dinner parties and holiday meals when time management becomes crucial.

Cheese Selection Secrets

While the recipe specifies cheddar and Gruyere, consider this your starting point for cheese exploration. Sharp cheddar provides classic flavor and good melting, while Gruyere adds nutty complexity. For an even more spectacular version, try the five-cheese variation mentioned in the recipe notes. Remember that freshly grated cheese melts infinitely better than pre-shredded varieties which contain anti-caking agents that can make your sauce grainy.

Texture Customization

The beauty of this recipe lies in its adaptability to personal preference. As written, the mac and cheese maintains a creamy interior with a cheesy top. For those who prefer more contrast between creamy and crunchy, increase the baking temperature to 350°F for 20-30 minutes and briefly broil the top for 2-3 minutes. This creates a more structured mac and cheese with a spectacular golden brown crust while maintaining moisture inside.

Storage Solutions

Leftover mac and cheese remains delicious when properly stored. Refrigerate portions in airtight containers for up to 3 days. When reheating, add a splash of milk and cover before microwaving to restore creaminess. For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating gently with added dairy to recapture the original creamy texture.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, you can assemble the dish (without baking) 1-2 days ahead. Store it covered in the refrigerator, let it sit at room temperature for 30 minutes before baking, and bake at the given temperature until hot and bubbly.

→ What type of cheese should I use?

Cheddar and Gruyere are recommended for their melting properties and flavor. You can also mix in Colby, Muenster, or mozzarella for variations.

→ How do I get a crunchier topping?

Bake the dish at 350-375°F for 20-30 minutes, and broil for 2-5 minutes until the top is golden and crunchy.

→ Can I use different types of pasta?

Yes, although elbow pasta is traditional, you can use similar shapes like fusilli, shells, or cavatappi for a fun texture variation.

→ What can I add for extra flavor?

You can enhance the flavors with garlic powder, onion powder, ground mustard, smoked paprika, or a dash of hot sauce according to your taste preferences.

Creamy Baked Macaroni and Cheese

Velvety baked macaroni with cheddar and Gruyere cheese.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Ferdaous

Category: Pasta

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

01 1 lb dried elbow pasta
02 1/2 cup unsalted butter
03 1/2 cup all-purpose flour
04 1 1/2 cups whole milk
05 2 1/2 cups half and half
06 4 cups shredded medium cheddar cheese, divided
07 2 cups shredded Gruyere cheese, divided
08 1/2 Tbsp salt
09 1/2 tsp black pepper
10 1/4 tsp paprika (preferably smoked paprika)

Instructions

Step 01

Preheat oven to 325°F and grease a 3 qt baking dish (9x13"). Set aside.

Step 02

Bring a large pot of salted water to a boil. Add dried pasta and cook 1 minute less than package directions for al dente. Drain and drizzle with a little olive oil to prevent sticking.

Step 03

Shred cheeses and toss together to mix. Divide into three portions: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Step 04

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine until it resembles wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the half and half while whisking constantly until smooth. Gradually add the remaining half and half and the whole milk, whisking constantly, until smooth. Heat over medium heat, whisking often, until thickened to the consistency of a semi-thinned condensed soup. Remove from heat and stir in spices and 1 1/2 cups of the shredded cheese. Stir to melt, then add another 1 1/2 cups of cheese and stir until completely smooth.

Step 05

In a large mixing bowl, combine drained pasta with the cheese sauce. Stir to coat the pasta evenly.

Step 06

Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then layer the remaining pasta mixture on top. Finish by sprinkling with the remaining 1 1/2 cups of shredded cheese.

Step 07

Bake in the preheated oven for 15 minutes, until the cheese is bubbly and lightly golden brown.

Notes

  1. Half and half is a blend of equal parts whole milk and cream, commonly used in the United States.
  2. Feel free to customize the seasoning. Garlic powder, onion powder, ground mustard, smoked paprika, or hot sauce can enhance flavor.
  3. To prepare ahead, assemble the dish without baking, cover it tightly, and refrigerate for up to 1-2 days.

Tools You'll Need

  • Large pot
  • Large saucepan
  • Whisk
  • Mixing bowl
  • 3 qt baking dish (9x13")

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, cheese, butter)
  • Contains gluten (flour, pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 665
  • Total Fat: 41 g
  • Total Carbohydrate: 43 g
  • Protein: 28 g