Best Baked Mac and Cheese Recipe: Creamy, Cheesy & Easy!

Name: Best Baked Mac and Cheese Recipe: Creamy, Cheesy & Easy!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 1 box (approx. 450g) Cavatappi pasta (Cooked according to package directions); 1 stick (113g) Unsalted butter (Melted); 1/2 cup All-purpose flour; 2 1/2 cups Half & half; 1 1/2 cups Milk; 12 ounces (approx. 340g) Gruyère cheese (Shredded); 16 ounces (approx. 450g) Sharp cheddar cheese (Shredded); 1/2 tablespoon Salt (To taste); 1/2 teaspoon Black pepper (To taste); 1/4 teaspoon Smoked paprika

Discover how to make the best baked mac and cheese recipe! This homemade dish features cavatappi pasta smothered in a rich, creamy sauce made with Gruyère and sharp cheddar cheeses, seasoned perfectly with salt, pepper, and a touch of smoked paprika. Ideal for family dinners, catering, or any occasion. Follow this easy recipe for a truly delicious comfort food experience.

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#baked pasta

#comfort food

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#gruyere

#cheddar

Creamy Cheese Sauce

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Medium

American Comfort Food

English

Nutrition (per serving)

720

Calories

30g

Protein

70g

Carbs

45g

Fat

Pasta in Cheese Sauce

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Mac and Cheese in Baking Dish

Instructions

0/6 completed

1
Preheat your oven to 375°F (190°C) and cook the cavatappi pasta according to package directions until al dente. Drain well.
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10m
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Preheat your oven to 375°F (190°C) and cook the cavatappi pasta according to package directions until al dente. Drain well.
10m
Do not overcook the pasta, as it will continue to cook in the oven.
2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until light golden.
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3m
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In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until light golden.
3m
Stir continuously to prevent lumps and ensure even cooking of the flour.

3
Slowly pour in the half & half and milk while continuously whisking to ensure a smooth sauce. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens.
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5m
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Slowly pour in the half & half and milk while continuously whisking to ensure a smooth sauce. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens.
5m
Be patient and keep whisking to avoid scorching the bottom or forming lumps.
4
Remove the pot from the heat. Gradually add the shredded Gruyère and sharp cheddar cheeses, stirring until completely melted and smooth. Season with salt, black pepper, and smoked paprika.
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5m
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Remove the pot from the heat. Gradually add the shredded Gruyère and sharp cheddar cheeses, stirring until completely melted and smooth. Season with salt, black pepper, and smoked paprika.
5m
Adding cheese off the heat prevents it from becoming stringy or greasy.
5
Add the cooked and drained cavatappi pasta to the cheese sauce, stirring gently to ensure all the pasta is evenly coated.
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2m
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Add the cooked and drained cavatappi pasta to the cheese sauce, stirring gently to ensure all the pasta is evenly coated.
2m
Use a large spoon or spatula to mix without breaking the pasta.

6
Pour the mac and cheese mixture into a large baking dish. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
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25m
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Pour the mac and cheese mixture into a large baking dish. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
25m
For an extra crispy topping, you can sprinkle with more cheese or breadcrumbs before baking.