Baked Macaroni and Cheese

Beth Pierce


This Baked Macaroni and Cheese is over the top heavenly creamy with oodles of the perfect blend of cheeses. I like to use a three cheese blend of sharp cheddar, white cheddar and Gruyere. This seems to produce the creamiest cheesiest blend for this classic comfort food dish. Nothing speaks family friendly comfort like homemade Macaroni and Cheese. My family just devours this like it is their last supper. I love to serve it with Ham Steak, Dry Rub Grilled Pork Tenderloin, and Grilled Marinated Chicken. It goes great with so many main courses including fish and beef.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 16 oz
    dried elbow macaroni
  • 1/3 c
  • 1/3 c
  • 2 c
    milk (2% or whole)
  • 2 c
    half and half
  • 1 1/2 c
    shredded sharp cheddar
  • 1 1/2 c
    shredded white cheddar
  • 1 1/2 c
    shredded gruyere cheese
  • 1/4 tsp
    smoked paprika
  • ·
    salt and pepper to taste

How to Make Baked Macaroni and Cheese


  1. Preheat oven to 350 degrees. Lightly grease a deep 9×13 inch casserole dish.
  2. Cook the noodles slightly al dente according to package directions and drain well.
  3. Meanwhile in a large skillet over medium heat melt the butter. Sprinkle in the flour whisking continuously. Cook for 2 minutes whisking constantly. Add the milk and half and half in several intervals alternating between the two all while whisking. Cook for several minutes to slightly thicken while whisking frequently.
  4. Reduce heat to low and whisk in the half of each cheese a little at a time until melted. In a large bowl combine the cheese sauce with the cooked elbow noodles. Layer half of the macaroni in the prepared casserole dish. Spread half of the remaining shredded cheese over the pasta layer. Then spoon in the remaining macaroni and top with the remaining shredded cheese.
  5. Bake uncovered for 15-20 minutes or until the cheese is fully melted. Do not overbake as you want the casserole to still be rich and creamy. For best results serve promptly.

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