Description
This family-favorite recipe is creamy, cheesy, and topped with a golden layer that’s impossible to resist.
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 oven to 325°F and grease a 3-qt (9×13”) baking dish.
- Bring a large pot of salted water to a boil. Cook pasta 1 minute less than al dente, then drain and drizzle with olive oil.
- Mix shredded cheeses together and divide into three piles (3 cups for sauce, 1½ cups for inner layer, 1½ cups for topping).
- Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in half and half and milk until smooth and thickened. Stir in salt, pepper, and paprika. Add cheese in two additions, whisking until smooth and creamy.
- Stir cooked pasta into sauce until fully coated. Spread half into baking dish, sprinkle with 1½ cups cheese, then add remaining pasta. Top with last 1½ cups cheese.
- Bake uncovered for 15 minutes, until bubbly and golden on top. Let rest for a few minutes before serving.
Notes
Slightly undercook pasta to prevent mushiness after baking. Shred your own cheese — it melts creamier than pre-shredded. Add crispy bacon or panko topping for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American