Mac And Cheese Recipe Baked

This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish!

Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Creamy Homemade Baked Mac and Cheese

This baked mac and cheese is a family favorite recipe, loved by children and adults.

Prep: 20min

Total: 35min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 665 kcal, Carbohydrate 43 g, Protein 28 g, Fat 41 g, Saturated Fat 25 g, Cholesterol 126 mg, Sodium 700 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

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
• 4 cups shredded medium sharp 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

Instruction:

1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
2. 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.
3. 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.
4. 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 and the whole milk, while whisking constantly, until combined and smooth.
5. 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.
6. 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.
7. 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.
8. 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.

The BEST Homemade Baked Mac and Cheese

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, Saturated Fat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 16 oz elbow macaroni, cooked ((or other tubular pasta))
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese (shredded)
• 2 cups Gruyere cheese (shredded)
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter (melted)
• 1/2 cup Parmesan cheese (shredded)
• 1/4 tsp smoked paprika ((or regular paprika))

Instruction:

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Baked Macaroni and Cheese

Trisha Yearwood’s Southern-style baked mac and cheese recipe, creamy and crunchy in all the right places, is perfect for potlucks and holiday gatherings.

Total: 0 50min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 434, Fat 19g, Saturated Fat 11g, Carbohydrate 53g, Fiber 2g, Sugar 5g, Protein 12g, Cholesterol 48mg, Sodium 353mg

Ingredients:

• Unsalted butter, for the dish
• 2 teaspoons kosher salt
• 1 pound elbow macaroni with ridges
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 2 cups milk
• 2 cups grated sharp Cheddar
• 1/2 cup breadcrumbs
• 4 tablespoons (1/2 stick) unsalted butter, melted

Instruction:

1. For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
2. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
3. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
4. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
5. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

How To Make The Best Baked Mac And Cheese