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A creamy portion of Easy Baked Mac and Cheese served in a rustic baking dish with a golden brown crust and melted cheddar cheese bubbling on top.

Easy Baked Mac & Cheese 4-Step

This foolproof recipe delivers a restaurant-quality baked mac and cheese with a rich, velvety sauce and a perfectly golden crust. By using freshly grated cheese and a simple homemade roux, you can elevate your weeknight dinner into a comforting, soul-satisfying experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb Elbow Macaroni
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 4 cups Whole Milk
  • 4 cups Sharp Cheddar Cheese, freshly shredded
  • 2 cups Gruyère Cheese, freshly shredded
  • 1/2 tsp Smoked Paprika
  • 1 tsp Salt for pasta water
  • 1/2 tsp Black Pepper
  • 1/4 tsp Ground Mustard powder optional, for depth of flavor

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Cook the elbow macaroni for two minutes less than the package instructions to ensure it remains al dente.
  3. While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute until fragrant to remove the raw flour taste.
  4. Slowly pour in the whole milk while whisking constantly to ensure the sauce remains smooth and free of lumps.
  5. Continue to cook the sauce over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon.
  6. Remove the sauce from the heat and stir in the smoked paprika, salt, pepper, mustard powder, and most of the shredded cheese (reserve about 1.5 cups for the topping). Stir until the cheese is completely melted.
  7. Drain the pasta and fold it into the cheese sauce until thoroughly coated.
  8. Pour the mixture into the prepared baking dish, sprinkle the remaining cheese evenly over the top.
  9. Bake for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.

Notes

For the best flavor and texture, always grate your own cheese from a block; pre-shredded bags contain anti-caking agents that interfere with melting. If the sauce thickens too quickly, stir in a splash of warm milk to reach your desired consistency. Leftovers store well in the refrigerator for up to 3 days; add a splash of milk before reheating in the oven at a low temperature to restore moisture.