This baked mac and cheese is a family favorite recipe, loved by children and adults.
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
Rating
4.88 stars (3756 reviews)
Keywords
mac and cheese, macaroni and cheese
Ingredients
1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half (**see chef tips #1 below**)
4 cups shredded medium cheddar cheese (divided (measured after shredding))
2 cups shredded Gruyere cheese (divided (measured after shredding))
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika (smoked paprika is our favorite!)
Categories
Main Course
Side Dish
Cuisine
American
Steps
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Nutitrion
Serving Size: 1 serving
Calories: 665 kcal
Carbohydrates: 43 g
Protein: 28 g
Fat: 41 g
Saturated Fat: 25 g
Cholesterol: 126 mg
Sodium: 700 mg
Sugar: 3 g
Reviews
Michele on 2026-01-06 (5 stars): I made 1/2 batch today using med cheddar & Monterey Jack that I shredded. Added some grated parmigiana cheese. It’s ready to go in oven. Will try other cheeses & maybe some diced ham that will add that touch of salt needed. Definitely make again. It was super easy & fast to put together.
tracy on 2026-01-05 (5 stars): I made this for an oyster roast and it was a huge hit. I also made a gluten free version using 1:1 gluten free flour and I just needed to add more milk to the sauce. I added a little smoked Gouda as well.
Everyone asked for the recipe. It was perfect. Would love to add some breadcrumbs on top next time.
MS on 2026-01-04 (4 stars): The flavor was delicious, would maybe add more salt, but that's about it.
My only issue, and maybe I did something wrong, but I can tell there was oil on the sides of the sauce after adding the cheese ( prior to mixing it with the pasta) and that oil came to the top of the baking dish while it was baking. Tried to remove most of it from on top and luckily it was not oily at all under the top layer...but I feel the consistency of the sauce was also not as I expected. It wasnt a smooth creamy strecthy cheesiness, it was almost a curdled cream cheese type texture- if that makes sense? Any suggestions ? I used the recommended amount of sharp cheddar, and smoked gouda in place of the gruyere.
CHRISTY-ALY JEAN on 2026-01-03 (5 stars): I love this recipe! It is a hit with both adults and children in my family.
Chelsey Wright on 2026-01-02 (5 stars): This is my go-to recipe and I share it every chance I get! We love preparing it as directed, then throwing it on the smoker for a bit while we’re having pulled pork and ribs. It’s so creamy and the pan is always empty!
I’ve shared this recipe with my sister and she’s made it numerous times, but she always says the texture turns out gritty. She uses room-temp liquids, shreds her own cheese, and follows the ingredient amounts exactly (she does use heavy cream instead of half-and-half). I’m wondering if it’s the roux or if maybe it’s just getting too hot? It does seem like a lot of flour, but it’s always worked perfectly for us.
Jessica on 2026-01-01 (5 stars): I have tried many different Mac ‘n’ Cheese recipes, but this is the best one that I’ve made by far! I love adding extra smoked paprika to my cheese sauce for more flavor. I use 1/4 cup less flour as I don’t like my sauce to get too thick. I also just substitute more milk for half and half if I don’t have any on hand and it works just fine. I have used rigatoni, bow ties, and elbow pasta on various occasions and it always comes out great no matter what. This is a great blueprint for making a delicious Mac N Cheese that you can easily cater to your ow taste!
Jaime on 2026-01-01 (5 stars): This has been the BEST homemade mac and cheese I have made! I didn’t add as much cheese as it called for but it still came out great! I have been looking for a recipe that ends with creamy style mac-n-cheese and I found it! Will keep this recipe for sure!
Jaime Basile on 2026-01-01 (5 stars): My kids and I love homemade mac and cheese! But this recipe brings it to a whole NEW level! I am saving this recipe as this has been by far the best recipe we ever tried! Thank you to the Chunky Chef!
Allane on 2026-01-01 (5 stars): This was really delicious. Next time I will add just a little more milk to up the continued creaminess. Lots of compliments at the pot luck.
Deborah on 2025-12-31 (5 stars): I make this a few times a year and my grown kids get pretty testy when there is a special occasion/holiday and this Mac and cheese ids not on the table. :)
Buddy on 2025-12-30 (5 stars): Always use this and trick it out with some other cheeses. Kids demand I make it for every holiday. Have some in the oven now for new years!
