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Baked Mac and Cheese

Baked mac and cheese with a creamy, thickened milk-and-cheese sauce and a golden, bubbly cheese crust. Elbow macaroni is parboiled, folded into the sauce, then baked until hot with stretchy cheese pulls.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Use elbow macaroni.
butter
  • 0.5 cup butter For making the roux and greasing the baking dish.
all-purpose flour
  • 0.5 cup all-purpose flour
whole milk
  • 4 cup whole milk
evaporated milk
  • 1 can (12 oz) evaporated milk
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
dry mustard
  • 1 tsp dry mustard
smoked paprika
  • 0.5 tsp smoked paprika
shredded sharp cheddar
  • 4 cup shredded sharp cheddar Divided: 3 cups mixed in, 1 cup for topping.
shredded Gruyere or Colby jack
  • 2 cup shredded Gruyere or Colby jack Divided: 1 1/2 cups mixed in, 1/2 cup for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and parboil
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish so the mac doesn’t stick. Use a light, even coating and set the dish aside.
  2. Cook the elbow macaroni for 2 minutes less than package directions, then drain well. The pasta should still feel firm in the center.
Make the cheese sauce
  1. Melt the butter in a Dutch oven over medium heat. Keep it moving until fully melted and glossy.
  2. Whisk in the all-purpose flour and cook for 1 minute. Whisk constantly until it smells lightly toasted.
  3. Slowly whisk in the whole milk and evaporated milk. Pour gradually to keep the mixture smooth.
  4. Simmer for 5-6 minutes, whisking, until the sauce thickens enough to coat a spoon. Season with salt, black pepper, dry mustard, and smoked paprika, then whisk again to combine.
Combine and bake
  1. Stir in 3 cups shredded sharp cheddar and 1 1/2 cups shredded Gruyere or Colby jack until melted. The sauce should look smooth and glossy.
  2. Fold the drained pasta into the sauce until every piece is coated. Make sure no dry pasta remains.
  3. Pour the mixture into the buttered 9x13-inch baking dish, then top with the remaining cheese. Spread it evenly so it melts into a browned crust.
  4. Bake at 350F for 25-30 minutes until bubbly around the edges and golden on top. Look for a bubbling center and browned cheese surface.
  5. Rest the baked mac and cheese for 10 minutes before serving. This sets the sauce so it slices and holds together better.

Notes

Pro tip: whisk the milk in slowly after the roux step to prevent lumps, and simmer just until thick enough to coat a spoon before adding cheeses. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 325F oven until hot throughout. Freezing is not recommended because the dairy can separate when thawed. Dietary swap: for a lighter version, use reduced-fat cheddar and light evaporated milk, keeping everything else the same.