Creamy Baked Mac and Cheese (Printable Version)
# What You'll Need:
01 -
1 pound of elbow macaroni.
02 -
1/2 cup of butter, unsalted.
03 -
1/2 cup of plain flour.
04 -
1 and a half cups of whole milk.
05 -
2 and a half cups of half-and-half.
06 -
4 cups of shredded cheddar, medium sharp.
07 -
2 cups of shredded Gruyere.
08 -
1/2 tablespoon of salt.
09 -
1/2 teaspoon of ground black pepper.
10 -
1/4 teaspoon of paprika powder.
11 -
2 cups of cheddar cheese.
12 -
1 cup of Colby cheese, shredded.
13 -
1 cup of shredded Muenster cheese.
14 -
1 and a half cups of Gruyere cheese, grated.
15 -
1/2 cup of mozzarella, shredded.
# Preparation Steps:
01 -
Set your oven to 325°F and let it warm up.
02 -
Coat the bottom and sides of a 9x13 dish with a layer of grease.
03 -
Cook macaroni until it's almost done—about 1 minute shorter than box instructions. Drain and toss in some olive oil.
04 -
Shred the cheeses and separate into three portions: 3 cups for the sauce, 1.5 cups for the middle, and 1.5 cups for the top layer.
05 -
Melt butter on medium. Mix in the flour and whisk for a minute. Slowly pour in the half-and-half, then the milk. Stir until it's thick. Take off heat and add spices. Stir in the first cheese portion until it melts, then add the second and make it smooth.
06 -
Stir the cooked pasta into the cheese sauce until well coated.
07 -
Start with half the pasta mixture, spread it in the dish. Add the middle cheese portion, then layer the remaining pasta and top it with the last cheese portion.
08 -
Pop it in the oven for 15 minutes, or until it’s bubbling nicely.
# Additional Tips:
01 -
Can be prepared in advance and stored in the fridge for 1–2 days. Rest it for half an hour before baking.
02 -
Want a crunchier surface? Bake at a higher temp around 350-375°F for 20-30 minutes, followed by 2-5 minutes of broiling.
03 -
Freshly shredded cheese melts better than store-bought shredded ones.