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Baked Macaroni and Cheese

Baked Mac and Cheese
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  • Author: Beatriz Garcia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Cuisine: American

Ingredients

Units Scale
  • 1 lb. elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 1/2 cup half & half
  • 1 cup shredded gruyere cheese
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black or white pepper
  • Pinch of cayenne pepper
  • Extra cheese for topping

Instructions

Preheat oven to 375°F (190°C). 

Shred the Cheese

Shred or grate the cheese.

Cook and Drain the Pasta

Salt the water generously before boiling. Add your dried pasta to boiling water and cook according to package instructions.

Stop and drain the pasta just before it’s fully cooked.

Start the Sauce

Add your butter to a saucepan over medium heat. Let it melt, and then add your flour. 

Cook the flour in the butter until it’s bubbly but not brown. 

Add the Milk, Cheeses and Finish the Sauce 

Add the milk and stir. Stir constantly, until the sauce thickens.

Add the shredded cheeses, salt, pepper, garlic powder, and paprika to your thickened sauce. 

Stir until everything is melted and combined.

Add Sauce to Cooked Pasta

Stir your sauce into your cooked pasta and if it looks a little dry, add a touch more half and half.

Pour Into Casserole and Top with Cheese and Bake

Pour the mac and cheese into a 13×9 baking dish and then top with additional shredded cheese.

Bake in a 375°F (190°C) oven for 20 minutes until bubbly on the edges and in the middle.

Nutrition

Find it online: https://clankitchen.com/baked-mac-and-cheese/