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 (3816 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
Christin F on 2026-03-30 (5 stars): I made this for the first time tonight followed recipe, but added sautéed onions and celery and for my topping I had old cornbread muffins so I melted some butter mixed it with the cornbread muffins and use that as a topping served it with barbecue chicken and green beans was delicious. Thank you.
Georgie on 2026-03-29 (5 stars): Delicious and easy to make
Hargun Grewal on 2026-03-28 (5 stars): Chunky’s recipe was delicious! It went really well with my red bull .
Wendy on 2026-03-27 (5 stars): I LOVE this recipe! Just like your other recipes, I always get asked for the recipe wherever I bring it! You are AMAZING! Thanks for all of your recipes and tips!!
Laurie P on 2026-03-25 (5 stars): We love this! Not too hard and excellent results. It’s our favorite Mac and cheese and we don’t even try another recipe anymore. Thanks so much!
MaryAnne Long on 2026-03-23 (5 stars): Omg this is such a good recipe! Absolutely delicious! Added a panko topping for extra crunch. Will definitely be in rotation in our house!
Tim on 2026-03-21 (5 stars): Very good recipe. Plenty of choices for mac and cheese but this is a good one.
Brenda on 2026-03-17 (5 stars): Incredible!! Your recipe was recommended to me by a friend who had made it for a mutual hospice patient we both knew. He LOVED it and shared some with my husband and me. Best mac and cheese I've ever eaten. I make it for functions at church and it's ALWAYS a hit!
Thank you!
Sheila Branch on 2026-03-14 (5 stars): Great
Ray on 2026-03-13 (5 stars): Very tasty.
Elizabeth on 2026-03-11 (5 stars): That sounds amazing! I love your feedback, and will love to try that!
Jeannette on 2026-03-08 (5 stars): I have made this and it was Absolutly delicious and I’ve made quite a few it was creamy and delicious. I also used pepper jack Gouda the sharp cheddar and some I also used some heavy cream in place of 1/2 and 1/2 I also froze some and worked out great putting parchment paper over it in the container Thank you for recipe will be looking for more
Suzanne Backus on 2026-03-06 (5 stars): My granddaughter loves Mac and cheese. This recipe is better than Ree Drummonds!
Victoria on 2026-03-03 (5 stars): Made this a few times & it turns out delish every time!! QQ would it matter/change the consistency if milk + half & half were mixed in the same measuring cup to bring to room temp all in 1 glass vs using two different ones? TIA :)
JLMoore on 2026-03-01 (5 stars): My go to mac n’ cheese recipe. Made it tonight with Hatch green chili and beef bacon. We also love to add shredded pit smoked brisket—delicious!
