Description
A bubbling dish of baked mac and cheese with rich, melty cheese sauce and a golden topping, perfect for cozy dinners.
Ingredients
- 1 lb dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- 2 ½ cups half and half
- 4 cups shredded medium cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- ½ tbsp salt
- ½ tsp black pepper
- ¼ tsp smoked paprika (or regular paprika)
Instructions
- Preheat the oven to 325°F and grease a 3-qt (9×13”) baking dish.
- Boil pasta in salted water until 1 minute shy of al dente, then drain and drizzle with olive oil.
- Shred the cheese and divide into three piles: 3 cups for the sauce, 1 ½ cups for the inner layer, and 1 ½ cups for the topping.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in half and half and milk until smooth, cooking until thickened.
- Remove from heat and stir in paprika, salt, pepper, and 3 cups shredded cheese until smooth.
- Combine pasta with cheese sauce in a bowl. Spread half into the baking dish, top with 1 ½ cups shredded cheese, add the remaining pasta mixture, and sprinkle with remaining cheese.
- Bake uncovered for 15 minutes until golden and bubbly. Broil for 2–3 minutes for extra crunch.
Notes
For best results, undercook pasta slightly and shred your own cheese for smooth melting. Assemble ahead of time and refrigerate for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American