Description
A rich and creamy baked macaroni and cheese with sharp cheddar and Gruyere, finished with a lightly golden top and irresistibly smooth texture in every bite.
Ingredients
Scale
- 1 pound (450 grams) elbow macaroni
- 4 tablespoons (56 grams) unsalted butter
- 1/4 cup (30 grams) all purpose flour
- 3 cups (720 milliliters) whole milk
- 3 cups (340 grams) sharp cheddar cheese, freshly shredded
- 1 cup (110 grams) Gruyere cheese, freshly shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Cook elbow macaroni in salted boiling water for 6 to 7 minutes until just shy of al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly golden.
- Gradually whisk in warm milk, stirring constantly until thickened, about 5 minutes.
- Remove from heat and stir in shredded cheddar and Gruyere until fully melted and smooth.
- Season with salt and black pepper.
- Fold in the drained macaroni until evenly coated.
- Transfer mixture to a 9 by 13 inch baking dish.
- Bake for 20 to 25 minutes until bubbling and lightly golden on top.
- Let rest for 5 to 10 minutes before serving.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Warm the milk before adding to prevent lumps.
- Do not overbake to maintain a creamy center.
- Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
Keywords: company worthy mac and cheese, baked macaroni and cheese, creamy cheddar pasta, gruyere mac and cheese, comfort food classic