Baked Mac and Cheese

Ingredients:

1 lb. dried elbow pasta

1/2 cup unsalted butter

1/2 cup all purpose flour

1 1/2 cups whole milk

2 1/2 cups half and half

4 cups grated medium sharp cheddar cheese, divided (measure after grating)

2 cups grated Gruyere cheese, divided (measure after grating)

1/2 tbs. salt

1/2 tsp. black pepper

1/4 tsp paprika

​

Directions:

1. Preheat oven to 325F and grease a 9x13 baking dish. Set aside.

2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

4. Melt butter in a large saucepan over medium heat. sprinkle in flour and whisk to combine. Mixture will look like very wet sand (taste to make sure flour is cooked in). Cook for approximately 3-5 minutes, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until combined and smooth.

5. Continue to head over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.

​

​

​

​

Recipe idea from: The Chunky Chef