Description
Rich, velvety macaroni baked with layers of cheddar and Gruyere for the ultimate comfort dish.
Ingredients
1 lb 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 shredded medium cheddar cheese, divided
2 cups shredded Gruyere cheese, divided
1/2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Instructions
1. Preheat oven to 325°F and grease a 9×13-inch baking dish.
2. Bring salted water to a boil, cook pasta 1 minute less than package, drain and toss with a little oil.
3. Mix cheeses and divide into three portions.
4. Melt butter over medium heat, whisk in flour, cook 1 minute.
5. Slowly whisk in half-and-half and milk. Cook until thick and creamy.
6. Remove from heat, add seasonings and 1 1/2 cups cheese. Stir until melted, add another 1 1/2 cups.
7. Combine pasta and sauce. Spread half in baking dish, top with 1 1/2 cups cheese.
8. Add remaining pasta, top with last 1 1/2 cups cheese.
9. Bake 15 minutes until bubbly and lightly golden. Rest before serving.
Notes
Use freshly shredded cheese for the smoothest sauce. Slightly undercook pasta to prevent mushiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American