Creamy Baked Mac and Cheese
Rating:* 4.86 / 5
Total Time:* 35 minutes
Servings:* 8
Calories:* 665 per serving
Ingredients
450 g (1 lb) dried elbow pasta
115 g (½ cup) unsalted butter
60 g (½ cup) all-purpose flour
360 ml (1½ cups) whole milk
600 ml (2½ cups) half and half (or 300 ml whole milk + 300 ml cream)
340 g (4 cups) medium cheddar cheese, shredded and divided
170 g (2 cups) Gruyère cheese, shredded and divided
8 g (½ tbsp) salt
2.5 g (½ tsp) black pepper
1.25 g (¼ tsp) paprika (smoked paprika recommended)
Instructions
Preheat Oven:
Preheat your oven to 165°C (325°F). Grease a 3-litre (9x13-inch) baking dish and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the dried pasta and cook for 1 minute less than the package directs for al dente. Drain and drizzle with a little olive oil to prevent sticking.
Prepare the Cheeses:
While the water is boiling, shred the cheeses and toss them together. Divide the cheese into three portions: 3 cups (255 g) for the sauce, 1½ cups (127 g) for the inner layer, and 1½ cups (127 g) for the topping.
Make the Cheese Sauce:
Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. The mixture will resemble wet sand. Cook for about 1 minute, whisking frequently.
Slowly add about 480 ml (2 cups) of the half and half, whisking constantly until smooth. Gradually add the remaining half and half and the whole milk, whisking continuously until smooth and combined.
Continue to cook over medium heat, whisking often until the sauce thickens to the consistency of a slightly thinned-out condensed soup.
Remove from heat, stir in the spices, and add 1½ cups (127 g) of the shredded cheeses, stirring until melted and smooth. Stir in another 1½ cups (127 g) of cheese and stir until fully melted.
Assemble the Mac and Cheese:
In a large mixing bowl, combine the drained pasta with the cheese sauce, stirring until fully mixed. Pour half of the pasta mixture into the prepared baking dish. Top with 1½ cups (127 g) of shredded cheeses, then layer the remaining pasta mixture on top.
Finally, sprinkle the top with the last 1½ cups (127 g) of cheese.
Bake:
Bake in the preheated oven for 15 minutes, until the cheese is bubbly and lightly golden brown.
Notes
Cooking Tips: Cook the pasta for a shorter time than usual since it will continue cooking in the oven. Use room-temperature liquids for a quicker thickening process.
Cheese Options: Feel free to experiment with different cheeses like mozzarella, gouda, or Monterey Jack for a unique flavor twist.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat with a splash of milk or cream for a smoother texture
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