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Baked Mac and Cheese

Baked mac and cheese with a creamy sauce and a golden, bubbling cheese crust. Cook the pasta 2 minutes under and bake until the top is browned for long 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: 580
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Roux and dairy
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 1 can (12 oz) evaporated milk
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dry mustard
  • 0.5 tsp smoked paprika
Cheese mixture
  • 4 cup shredded sharp cheddar divided
  • 2 cup shredded Gruyere or Colby jack divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and butter a 9x13-inch baking dish with a thin, even layer.
  2. Cook the elbow macaroni 2 minutes less than package directions, then drain well.
Make the cheese sauce
  1. In a Dutch oven, melt the butter and whisk in the flour, cooking for 1 minute to form a smooth roux with no dry flour streaks.
  2. Slowly whisk in the whole milk and evaporated milk, stirring until fully combined and glossy.
  3. Simmer the sauce for 5-6 minutes, whisking until it thickens, then season with salt, black pepper, dry mustard, and smoked paprika.
  4. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups Gruyere (or Colby jack) until melted and smooth, then fold in the drained pasta until evenly coated.
Bake
  1. Pour the mac and cheese into the buttered dish and sprinkle the remaining cheese over the top in an even layer.
  2. Bake at 350°F for 25-30 minutes, until the center is bubbling and the top is golden, then rest 10 minutes before serving.

Notes

Pro tip: When whisking in milk, add it slowly so the sauce stays silky and free of lumps. Store leftovers covered in the refrigerator for up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the cheese sauce may separate when thawed. For a lower-fat swap, use reduced-fat cheddar and Gruyere while keeping the same method and bake time.