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Mac and cheese on a plate with a fork

Sinful Baked Mac and Cheese

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 -8


  • 8 ounces elbow macaroni
  • 1/4 cup butter 1/2 stick plus 1/2 teaspoon, separated
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 cup whipping cream
  • 2 cups 1 pound sharp white cheddar, shredded
  • 1 cup 1/2 pound Gruyere, shredded
  • 1/8 teaspoon sweet paprika Hungarian
  • Salt
  • Fresh black pepper


  • Preheat the oven to 350┬░ F.
  • Cook the elbow noodle in salted boiling water until al dente.
  • Strain and toss in 1/2 teaspoon of butter and stir until fully melted. This will keep the macaroni noodles from sticking to each other.
  • Prepare the cheese sauce by melting the butter in a large sauce pan.
  • Add the flour and whisk until a roux forms.
  • Cook over medium low heat for a minute or two more.
  • Add the milk and the cream.
  • Whisk until the roux has been completely dissolved and incorporated into the milk and cream.
  • Cook over medium heat, whisking occasionally, until the mixture thickens into a b├ęchamel sauce.
  • Add half of the cheddar and half of the Gruyere. Reserve the remaining cheese.
  • Stir until all the cheese has melted and is integrated into the sauce.
  • Add the paprika, salt and pepper. Test to taste. Adjust as needed.
  • Remove the pan from the heat.
  • Add the macaroni noodles into the sauce in the pan and stir until everything is well incorporated.
  • Pour half of the macaroni mixture into a buttered 8 1/4 x 11-inch oven dish.
  • Sprinkle half of the remaining cheese.
  • Top with the remaining macaroni mixture and the rest of the cheese.
  • Bake until the cheese is fully melted and the macaroni and cheese is bubbling.
  • If desired, turn the oven to broil for two minutes to add some color to the top of the mac and cheese (optional).
  • Remove from the oven and allow the mac and cheese to cool for about 5 minutes.
  • Serve.