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Baked Mac and Cheese

Baked mac and cheese with a creamy, thick cheese sauce and a golden, browned crust. Uses a roux base for smooth texture and finishes with a cheese-topped bake for stretchy 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: 560
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni
roux and sauce
  • 0.5 cup butter
  • 0.5 cup all-purpose flour
  • 4 cup whole milk
  • 1 can (12 ounces) 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 cook pasta
  1. Preheat oven to 350°F and butter a 9x13-inch baking dish for easy release.
  2. Cook elbow macaroni 2 minutes less than package directions, then drain.
Make the cheese sauce
  1. Melt butter, whisk in all-purpose flour, and cook for 1 minute until smooth.
  2. Slowly whisk in whole milk and evaporated milk to combine fully and keep the sauce silky.
  3. Simmer for 5-6 minutes, whisking often, until thickened and coating the back of a spoon.
  4. Season the sauce with salt, black pepper, dry mustard, and smoked paprika.
  5. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups Gruyere or Colby jack until melted.
  6. Fold the cooked macaroni into the sauce until every piece is glossy.
Assemble and bake
  1. Pour the mixture into the buttered 9x13-inch baking dish and spread evenly.
  2. Top with the remaining sharp cheddar and Gruyere or Colby jack for a browned crust.
  3. Bake at 350°F for 25-30 minutes, until bubbly and golden across the top.
  4. Rest for 10 minutes before serving so the sauce sets and slices cleanly.

Notes

For the smoothest sauce, whisk continuously when adding the milk and keep the simmer gentle once it thickens. Store covered in the refrigerator for up to 4 days; reheat in the oven at 350°F until hot throughout. Freezing is not recommended for best texture. For a dairy-light swap, use evaporated milk and whole milk alternatives that are labeled for cooking, and shred your cheese fresh for better melt.