This recipe for baked macaroni and cheese is a staple in our home, and it’s a hit with the whole gang—kids and adults alike. For the utmost in cheesy goodness, it is made using a variety of cheeses that are both piled in the dish and melted into a thick and creamy cheese sauce. The ideal meal for a warm and cozy supper or a festive Christmas side dish!

Macaroni and cheese that is baked. It’s almost like a comfort dish for everyone, and there are SO many different ways to prepare it! In point of fact, I was very close to not posting this recipe because there are SOOOO many recipes for macaroni and cheese on the internet, and the majority of people already have their preferred method of preparing it. Because there is, of course, no “right” way or “wrong” way to cook macaroni and cheese, I’m going to share the method that I use because not only does my family like it, but I do as well.

It is possible that making homemade macaroni and cheese for the first time may seem to be somewhat challenging. But don’t worry, we’ll simplify it and work our way through it step by step!


Dried elbow pasta; I used 1 pound.

1/2 Cup.Of unsalted butter.

1/2 Cup.Of all-purpose flour.

1 1/2 Cups.Of whole milk.

2 1/2 Cups.Of half and half.

4 Cups.Of shredded sharp cheddar cheese.

2 Cups.Of shredded Gruyere cheese.

1/2 large sp.Of salt.

1/2 small sp.Of black pepper.

1/4 small sp.Of smoked paprika.


1st Step

Prepare a baking dish that is 3 quarts in size and heats the oven to 325 degrees Fahrenheit (9×13″). Set aside.

2nd Step

Bring to a boil a big saucepan of salted water. Add your pasta to the boiled water and boil for a minute shorter than the label recommends for al dente. Drain the pasta and sprinkle with olive oil to prevent sticking.

3rd Step

While the water is heating to a boil, shred the cheeses and toss them together before separating them into three heaps. Approximately 3 cups of sauce, 1 1/2 cups of filling, and 1 1/2 cups of topping are required.

4th Step

Put the butter in a big saucepan and set it over medium heat to melt. Add flour and stir to incorporate. Cook for roughly 1 minute while constantly whisking.

5th Step

Slowly add in about 2 cups of milk or half-and-half while whisking continuously until smooth. Slowly pour in the remaining milk/half-and-half while continuously whisking until smooth.

6th Step

Continue heating over MED heat, whisking frequently, until the consistency becomes quite thick. It should have a consistency similar to a semi-thinned-out condensed soup.

7th Step

Remove from heat and whisk in the spices and 1 1/2 cups of the cheeses, melting and combining as you stir. Add an additional 1 1/2 cups of cheese and stir until melted and smooth.

8th Step

In a large mixing bowl, thoroughly combine spaghetti with cheese sauce by stirring. Half of the spaghetti mixture should be poured into the prepared baking dish. 1 1/2 cups of shredded cheese are placed on top, followed by the remaining spaghetti mixture.

9th Step

Bake the dish for 15 minutes, or until the cheese is bubbling and has a light golden brown color, and then sprinkle the top with the remaining 1 1/2 cups of cheese.

Show Comments

No Responses Yet

Leave a Reply