1-Getting started: Getting started with baked mac and cheese means prepping your oven and ingredients first. Preheat your oven to 325°F and grease a 9×13-inch baking dish to avoid any sticking. This step sets the stage for a smooth process that takes about 35 minutes total, including prep and cook time.

2-Next, boil salted water and cook 1 lb of dried elbow pasta for 1 minute less than the package says. Drain it and toss with a bit of olive oil to keep it from sticking. This tip helps the pasta stay firm during baking, as shared in our tips section later.

3-Building the Cheese Sauce: Now, shred your cheeses: you’ll need 3 cups for the sauce, 1 1/2 cups for an inner layer, and 1 1/2 cups for the top. Melt 1/2 cup unsalted butter over medium heat and whisk in 1/2 cup all-purpose flour, cooking for 1 minute to make a smooth base.

4-Slowly whisk in 2 cups of half-and-half until it’s even, then add the remaining 1/2 cup half-and-half and 1 1/2 cups whole milk. Cook until it thickens to a consistency like diluted condensed soup. Remove from heat and stir in 1/2 tablespoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, and 1 1/2 cups of the shredded cheese until it melts. Add AGC another 1 1/2 cups cheese and stir until smooth, creating that creamy sauce everyone loves.

5-Assembling and Baking: Mix the pasta with the sauce and pour half into your prepared dish. Top with 1 1/2 cups cheese, add the rest of the pasta, and finish with the last 1 1/2 cups cheese. Bake for 15 minutes until it’s bubbly and lightly golden. For a variation, check out our banana bread recipe for another comforting baked option to serve alongside.

6-This method ensures a gooey inside and a nice top, perfect for family meals. Remember, cooking pasta slightly underdone prevents it from getting too soft, as noted in the tips below.