The Creamiest Baked Mac and Cheese

If I am an aficionado of anything, it is probably macaroni and cheese. The baked variety, not the boxed. (Though I won’t turn my nose up at a homemade stovetop version either.) I am generally partial to a baked mac with a bit of a sharper bite and a very crunchy top, but sometimes you need to shake things up a bit. Sometimes you need a mac and cheese that’s a little more mild, that’s smoooooth, that’s creamy as all get out. And that’s just what I have here — the Creamiest Baked Mac and Cheese I’ve ever laid eyes on… or set my fork to. It’s a crowd-pleaser of a mac and cheese — it goes with anything and pleases any palate — so it’s a perfect reliable fit for your recipe box.

Why You’ll Love This Recipe

This recipe is the perfect blend of creamy and cheesy goodness that promises to satisfy any mac and cheese craving. It’s great for family gatherings, potlucks, or just a cozy night in. The combination of cheddar and Gruyere gives it a rich flavor profile that’s both comforting and indulgent.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Large pot
• Large saucepan
• Whisk
• Grater

Ingredients

• 1 lb dried elbow macaroni pasta
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups half and half
• 4 cups medium cheddar cheese, grated and divided
• 2 cups Gruyere cheese, grated and divided
• 1/2 teaspoon ground mustard
• 1/4 teaspoon ground nutmeg
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Preheat oven to 325°F and grease a 9×13-inch baking dish.
2. In a large pot of salted boiling water, cook the macaroni 1 minute less than package directions indicate. Drain and toss with a bit of olive oil to prevent sticking.
3. While pasta cooks, melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute, whisking frequently. Gradually whisk in milk and half and half, whisking constantly, and cook until thickened.
4. Remove from heat and stir in 3 cups of the cheddar cheese and 1 cup of the Gruyere until melted. Stir in ground mustard, nutmeg, and salt and pepper, and adjust seasoning as needed.
5. Add cooked pasta and stir to combine. Transfer to baking dish and top with remaining cheeses. Bake until bubbly and lightly golden, 20-30 minutes. Enjoy!

Tips for Success

• Make sure to whisk constantly while adding milk and half and half to prevent lumps.
• For an extra crispy top, broil for the last 2-3 minutes of baking, but watch carefully to prevent burning.

Additional Tips and Variations

Feel free to add some crispy bacon bits or a sprinkle of breadcrumbs on top before baking for added texture. If you prefer a bit of heat, a dash of cayenne pepper can add a nice kick.

Nutritional Highlights (Per Serving)

• Calories: Approximately 450
• Protein: 20g
• Carbohydrates: 40g
• Fat: 25g

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Yes, any short pasta like penne or rotini would work well.

How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze this dish?

Yes, it can be frozen before baking. Thaw in the refrigerator overnight before baking.

Conclusion

This Creamiest Baked Mac and Cheese is a must-try for any cheese lover. It’s a warm, comforting dish that’s perfect for any occasion. I invite you to give this recipe a try and share your thoughts and variations with us. Happy cooking!