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Baked macaroni and cheese in a baking dish with a spoon.
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5 from 8 votes

Baked Macaroni and Cheese

This small batch baked macaroni and cheese is rich, creamy, and layered with cheddar, colby jack and smoked gouda. It's the perfect amount if you don't want leftovers but really want a delicious baked mac and cheese.
Prep Time10 minutes
Cook Time40 minutes
Course: Side Dishes
Cuisine: American
Keyword: holiday, soul food, southern, thanksgiving
Servings: 3 servings
Author: August DeWindt

Ingredients

  • 1 ½ cups cavatappi or macaroni noodles
  • 1 tbsp butter unsalted
  • 1 tbsp flour
  • 1 c half and half room temp
  • 1 c colby jack shredded, see notes
  • 1 c smoked gouda shredded
  • 1/2 c cheddar cheese shredded
  • ¼ tsp pepper
  • ¼ tsp smoked paprika

Instructions

  • Preheat the oven to 350 degrees. Grease a small baking dish, I used a 9” oval baking dish which is equivalent to a 6.5"x7" rectangle baker; 1.2-qt. capacity.
  • Boil water in a small pot and add about 1 tsp of salt to it. Cook the macaroni to al dente according to package directions in the boiling water. Drain and set aside.
    Macaroni boiling in water.
  • In a pan over medium heat melt the butter in it. Once the butter is melted add the flour. Stir constantly until it’s not clumpy and dissolved for a couple of minutes.
    Butter and flour mixed together in a pan.
  • Add the half and half, whisking constantly for a few minutes.
  • Start whisking in the pepper and smoked paprika. Then whisk in the cheese until melted, saving some on the side to top the macaroni with before baking. I added about 2 cups of the cheese into the base. Remove from the heat.
    Cheese sauce in a pan.
  • Add the macaroni to the cheese sauce, stirring until incorporated.
    Macaroni in a pan with cheese sauce.
  • Transfer the macaroni to a the prepared baking dish, and top with the remaining cheese.
    Macaroni in a baking dish covered with cheese.
  • Bake in the preheated oven for 30 minutes or until the top is golden brown.
    Baked macaroni and cheese in the oven.
  • Let cool a little, eat and enjoy! Keep reading the post below for more helpful tips.
    Baked macaroni and cheese in a baking dish.

Video

Notes

  • Make sure you are measuring the cheese as shredded! An 8oz block of cheese is about 2 cups of cheese, not 1, so it’s important to measure the shredded cheese by cups. Add 1/4th cup more of shredded cheese if you like a very cheesy top.
  • You must use a small baking dish for this. I used a 9” oval baking dish which is equivalent to a 6.5"x7" rectangle baker; 1.2-qt. capacity.
  • Let the macaroni rest for at least 5 minutes before digging into it.

Nutrition

Calories: 566kcal | Carbohydrates: 30g | Protein: 24g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 741mg | Potassium: 263mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 1mg | Calcium: 604mg | Iron: 1mg