1-Getting started with this baked mac and cheese recipe is fun and straightforward, even if you’re new to the kitchen: Begin by preheating your oven to 325 degrees F and greasing a 3-quart baking dish, like a 9×13 inch one, to ensure nothing sticks. This step sets the stage for a dish that’s bubbly and golden when done.

2-Next: bring a large pot of salted water to a boil and add the 1 lb of dried elbow pasta, cooking it 1 minute less than the package directions for al dente texture. Once drained, drizzle the pasta with a bit of olive oil to keep it from sticking together. Meanwhile, shred the cheeses and divide them: about 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping to layer flavors perfectly.

3-In a large saucepan over medium heat, melt the 1/2 cup of unsalted butter, then whisk in the 1/2 cup of all-purpose flour and cook for about 1 minute. Slowly add the 2 1/2 cups of half and half along with the 1 1/2 cups of whole milk, whisking until smooth, and continue cooking until the mixture thickens. Remove from heat and stir in the 1/2 tablespoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of smoked paprika, and 1 1/2 cups of the cheese until melted, then add another 1 1/2 cups of cheese for a smooth sauce.

Mixing and Baking Steps: Combine the drained pasta with the cheese sauce in a large bowl for even coating. Pour half of this mixture into your prepared baking dish, top with the 1 1/2 cups of cheese for that inner layer, add the remaining pasta mixture, and sprinkle the rest of the cheese on top. For added depth, internal links like other cheese-based recipes on our site can inspire variations.

Bake for 15 minutes until it’s bubbly and lightly golden brown. The total prep time is about 20 minutes, with 15 minutes of cooking, making this a quick option for busy evenings. Remember, cooking the pasta slightly less helps it stay firm, as it will continue to cook in the oven.