Sometimes you just need something warm and cheesy to end your day. This ooey gooey mac and cheese is the answer to those cravings. It is creamy, rich, and exactly what your family wants on a cold evening.
Making a homemade cheese sauce might feel a little bit intimidating at first. I promise you can do this with just a few simple steps. You will have a bubbling pan of comfort food on the table in no time.
What Makes This Recipe Special
The secret to this dish is the blend of sharp cheddar and nutty gruyere. This combination creates a deep flavor that everyone in the house will love. It is the perfect meal for a winter snow day or a cozy night in.
Because we use real milk and butter, the sauce stays incredibly smooth. It coats every single noodle perfectly so every bite is satisfying. Your kids will definitely ask for seconds of this ooey gooey mac and cheese tonight.
Simple Method
We start by making a quick blonde roux with butter and flour. Then, we slowly whisk in the milk to create a thick, silky base. This ensures your cheese melts perfectly without any graininess or lumps.
Once the sauce is thick, you just stir in the cheese and spices. Fold in your pasta, top with more cheese, and let the oven work. It is a low-stress dinner that delivers high-quality results every single time.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry. Using freshly shredded cheese makes a huge difference in how well it melts.
- 16 oz elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, room temperature
- 4 cups sharp cheddar cheese, shredded
- 2 cups gruyere cheese, shredded
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Step-by-Step
- Bring a large pot of salted water to a boil and cook the elbow macaroni for 1-2 minutes less than the package instructions for al dente; drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat until foaming.
- Whisk in the flour and cook for approximately 2 minutes, stirring constantly, to create a blonde roux without browning.
- Gradually whisk in the whole milk, a little at a time, and continue to whisk until the sauce is smooth and thickened enough to coat the back of a spoon.
- Remove the pan from the heat and stir in 3 cups of the cheddar cheese and all 2 cups of the gruyere cheese until fully melted and smooth.
- Stir in the salt, black pepper, smoked paprika, and garlic powder.
- Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated.
- Transfer the mixture into a greased 9×13 inch baking dish and sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 30 minutes until the cheese is bubbling and the top is lightly golden.
Best Ways to Enjoy It
Serve this dish warm while the cheese is still stretchy and soft. I love pairing it with a simple green salad to balance the richness. A side of steamed broccoli also goes great with the cheese sauce.
For a complete family dinner, you can serve this alongside roasted chicken. It is a crowd-pleasing side dish for any holiday gathering or potluck. Set the table and enjoy a warm, happy meal with your loved ones.
Storage & Reheating
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three or four days. To reheat, add a splash of milk to the bowl first.
Warm it in the microwave or a 350°F oven for 15 minutes. The extra milk helps the sauce become creamy and smooth again. This makes for a wonderful quick lunch the next day at work.
Tips for Best Results
- Shred your own cheese from blocks for the smoothest possible sauce.
- Don’t overcook the pasta during the boiling stage since it bakes more.
- Whisk the milk in slowly to avoid any lumps in your roux.
- Use room temperature milk to help the sauce thicken more evenly.
- For a winter holiday meal, double the recipe to feed a larger group.
- Add a pinch of extra smoked paprika on top for a beautiful color.
- Let the dish rest for five minutes after baking to set the sauce.
Ways to Switch It Up
- Swap the gruyere for Monterey Jack for a milder, kid-friendly flavor.
- Use gluten-free pasta and a 1:1 gluten-free flour blend if needed.
- Add cooked bacon bits on top before baking for a salty crunch.
- Stir in some peas or chopped spinach for a quick veggie boost.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish and keep it in the fridge. Just wait to bake it until you are ready to eat. You may need to add five extra minutes to the baking time.
Why is my cheese sauce grainy?
Grainy sauce usually happens if the heat is too high when adding cheese. Always remove the pan from the heat before stirring in your shredded cheese. This keeps the ooey gooey mac and cheese perfectly smooth.
Will my picky eaters like this?
Most kids absolutely love this recipe because it is so cheesy and mild. The elbow macaroni is a familiar shape that makes it very approachable. It is a guaranteed winner for family dinner night.
I hope this cozy meal brings a little extra warmth to your home this winter. There is nothing quite like a bowl of cheesy pasta to make everyone smile. Happy cooking!
— Alex
Ingredients
- 16 oz elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all -purpose flour
- 4 cups whole milk, room temperature
- 4 cups sharp cheddar cheese, shredded
- 2 cups gruyere cheese, shredded
- 1/2 tsp sal t
- 1/2 tsp ground black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni for 1-2 minutes less than the package instructions for al dente; drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat until foaming.
- Whisk in the flour and cook for approximately 2 minutes, stirring constantly, to create a blonde roux without browning.
- Gradually whisk in the whole milk, a little at a time, and continue to whisk until the sauce is smooth and thickened enough to coat the back of a spoon.
- Remove the pan from the heat and stir in 3 cups of the cheddar cheese and all 2 cups of the gruyere cheese until fully melted and smooth.
- Stir in the salt, black pepper, smoked paprika, and garlic powder.
- Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated.
- Transfer the mixture into a greased 9x13 inch baking dish and sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 30 minutes until the cheese is bubbling and the top is lightly golden.
