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Baked Mac and Cheese

Baked mac and cheese with a golden browned cheese crust and long stretchy cheese pulls. Creamy cheddar-Gruyere sauce is thickened with a butter-and-flour roux, then baked until bubbling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F, then butter a 9x13-inch baking dish.
  2. Cook the macaroni 2 minutes less than package directions, then drain.
  3. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute.
  4. Slowly whisk in the whole milk and evaporated milk, keeping the mixture smooth.
  5. Simmer for 5-6 minutes until thickened, then season with salt, black pepper, dry mustard, and smoked paprika.
  6. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups Gruyere until fully melted, then fold in the pasta.
  7. Pour the mac and cheese into the baking dish and top with the remaining cheese.
  8. Bake for 25-30 minutes until bubbly and golden, then rest 10 minutes before serving (cheese will set as it cools).

Notes

For extra smooth sauce, keep the milk added gradually while whisking so no lumps form. Store leftovers covered in the refrigerator up to 3-4 days; reheat in a 325F oven or microwave until hot and bubbly. Freezing is not recommended because the cheese sauce can break when thawed. Vegetarian swap: use evaporated milk and butter as written, but confirm cheese is vegetarian-appropriate if needed.