Baked Macaroni and Cheese
serves: 6-8
Ingredients
• 1 lb. dried elbow pasta
• 1/2 cup butter (we suggest unsalted)
• 1/2 cup all purpose flour
• 1 cup whole or 2% milk
• 2 1/2 cups half and half
• 2 cups medium sharp cheddar freshly shredded (measured after shredding)
• 2 cups sharp cheddar freshly shredded (measured after shredding)
• 2 cups Gruyere cheese freshly shredded (measured after shredding)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika
Notes:
• Shred the cheese yourself. Preshredded cheese is coated with an anticaking ingredient which prevents it from melting smoothly.
• Substitute elbows with small shells, cavatappi or penne if desired.
Directions
• Preheat oven to 350 degrees and grease a large baking dish.
• Bring a large pot of salted water to a boil. Once boiling, add dried pasta and cook 2 minutes less than the package directs for al dente. Drain pasta. (pasta will finish cooking in the oven)
• While pasta is cooking, shred cheeses and toss together in large bowl to mix.
• Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine until mixture looks like wet sand.
• Continue cooking for 1-2 minutes, whisking often.
• Slowly add the 2 cups half and half, while whisking until smooth. Continue wisking while slowly pouring in the remaining half and half and milk. Wisk until smooth.
• Continue to heat over medium heat, whisking often, until thickened.
• Lower heat to low and add 1 1/2 cups of the mixed cheeses, stirring constantly. Once melted and combined, stir in additional 1 1/2 cups of cheese, and stir until melted and smooth.
• Remove from heat.
• In a large bowl, add cheese sauce to drained pasta, stirring to combine fully. (Depending on pasta used, there may be sauce remaining)
• Add half of the pasta mixture into the prepared baking dish.
• Top with 1 1/2 cups of shredded cheeses,
• Layer with the remaining pasta mixture.
• Top with the last 1 1/2 cups of cheese and bake for 15-20 minutes, until cheese is bubbly and lightly golden brown.
