So you’re craving some gooey, cheesy goodness but don’t want to settle for that sad blue box in your pantry?
Same. Let me introduce you to the mac and cheese recipe that’ll have you licking the baking dish when no one’s looking.
Why This Recipe is Awesome
This isn’t just any mac and cheese—it’s the comfort food equivalent of a warm hug after a terrible day.
What makes this recipe special? For starters, it uses TWO types of freshly shredded cheese (none of that pre-packaged nonsense).
The sauce is thick enough to coat the back of a spoon, which is fancy-chef talk for “ridiculously creamy.” Plus, it’s actually pretty hard to mess up, even if your cooking skills usually end at toast.
Ingredients You’ll Need
- 1 lb. elbow pasta (the classic choice, don’t get fancy here)
- 1/2 cup unsalted butter (the real stuff, not that yellow plastic)
- 1/2 cup all-purpose flour (you know, the white powdery stuff)
- 1 1/2 cups whole milk (skim milk need not apply)
- 2 1/2 cups half and half (because we’re not here to count calories)
- 4 cups medium sharp cheddar cheese, shredded by your own hands
- 2 cups Gruyere cheese, also freshly shredded (trust me, it’s worth it)
- 1/2 Tbsp. salt (just a pinch, as grandma would say)
- 1/2 tsp. black pepper (for that subtle kick)
- 1/4 tsp. paprika (mostly for color, let’s be honest)
Step-by-Step Instructions
- Preheat your oven to 325°F and grease a 9×13″ baking dish. If you forget this step, you’ll remember when it’s too late.
- Boil a large pot of salted water and cook that pasta for one minute less than the package says. We’re not animals—we don’t want mushy pasta.
- While waiting for water to boil, shred all that cheese yourself. Don’t you dare use pre-shredded. Divide it into three piles: 3 cups for sauce, 1½ cups for middle layer, and 1½ cups for top.
- Melt butter in a large saucepan over medium heat. Add flour and whisk it like you’re angry at it. It’ll look like wet sand. Cook for a minute while whisking.
- Gradually pour in half and half while whisking constantly. Once smooth, add milk and keep whisking until the sauce thickens enough to coat the back of a spoon.
- Remove from heat. Add your spices and 1½ cups of cheese, stirring until smooth. Then add another 1½ cups and stir until it’s silky as a country ballad.
- Mix your drained pasta with this liquid gold in a large bowl. Pour half into your baking dish, sprinkle with 1½ cups cheese, then add remaining pasta.
- Top with final 1½ cups of cheese and bake for about 15 minutes, or until bubbly and slightly golden. Resist diving in face-first.
Common Mistakes to Avoid
- Cooking the pasta too long – Your pasta will continue cooking in the oven, Einstein.
- Using cold milk straight from the fridge – Room temperature dairy blends better. Set it out while your water boils.
- Buying pre-shredded cheese – Those convenient bags contain anti-caking agents that make your sauce grainy instead of creamy. Take the extra two minutes to shred it yourself.
- Rushing the sauce – A good cheese sauce takes patience. Keep whisking and don’t crank the heat.
- Thinking more cheese = better – I mean, it usually does, but follow the ratios here at least the first time.
Alternatives & Substitutions
Not feeling the Gruyere because your wallet is crying? Swap in some mozzarella, gouda, or colby. They’re not as fancy but still delicious.
In a hurry? Skip the baking part entirely and keep it stovetop. It’ll be creamier but without that golden cheesy top (your loss, IMO).
Want some texture? Add crispy bacon bits or top with panko breadcrumbs or crushed Ritz crackers mixed with melted butter. Personally, I think the pure cheese top is perfection, but you do you.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Sure thing! Prep everything but don’t bake it. Cover, refrigerate, and bake when ready. But FYI, fresh-made mac is unbeatable in the creaminess department.
How long do leftovers last?
About 3-4 days in the fridge if covered tightly. As if you’ll have leftovers…
Can I freeze this masterpiece?
You can, but should you? Dairy doesn’t always freeze well. If you must, thaw in the fridge overnight before reheating.
How do I reheat without it turning into a dry, sad blob?
Add a splash of milk and stir frequently while reheating. Low and slow wins this race.
Can I add veggies to pretend this is healthy?
I mean, you could throw in some broccoli or peas, but let’s not kid ourselves about what we’re making here.
Final Thoughts
Look, there are probably a million mac and cheese recipes out there, but this one’s special enough that someone was hesitant to share their family secret. Now you’re in on it too.
Don’t overthink this. It’s cheese and pasta—even a “bad” mac and cheese is still pretty darn good. Play with the cheeses, adjust the spices, make it your own. Just promise me you’ll shred that cheese yourself.
Now go make this and don’t invite anyone over. Some dishes are too good to share.
