Baked Mac and Cheese
This baked mac and cheese is the ultimate comfort food, combining tender elbow macaroni with a rich, creamy cheese sauce made from sharp cheddar and provolone. Finished with a golden, bubbly topping and a touch of smoky paprika, this easy oven-baked dish is perfect for family dinners, holidays, or any time you’re craving a cozy homemade meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2½ cups elbow macaroni (10 oz uncooked)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups lukewarm milk
- 2 cups shredded provolone cheese
- 4 cups shredded sharp cheddar cheese
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
Instructions
- Preheat your oven to 350°F.
- Boil the macaroni according to the package directions until al dente. Drain well and set aside.
- In an oven-safe skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Add the salt and pepper.
- Gradually whisk in the lukewarm milk until smooth. Add the provolone cheese and half of the cheddar cheese, stirring until completely melted.
- Stir in the Worcestershire sauce and continue cooking until the sauce thickens and begins to bubble, about 5 minutes. Taste and adjust the seasoning if needed.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Sprinkle the remaining cheddar cheese over the top and finish with the smoked paprika.
- Bake for about 15 minutes, or until the cheese is melted, bubbling, and lightly browned.
- Serve warm and enjoy.
Notes
- Add cooked beef sausage slices, roasted broccoli, spinach, or cauliflower for variations.
- Swap part of the cheddar with Gruyère, Monterey Jack, or mozzarella for a different flavor profile.
- Top with buttery breadcrumbs before baking for a crispy crust.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months after cooling completely. Thaw overnight before reheating.
- Add a splash of milk when reheating to restore creaminess.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 44 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 125 mg
Find it online: https://yumfamilyrecipes.com/baked-mac-and-cheese/
