Creamy Baked Mac and Cheese (Print Version)
# Ingredients:
01 -
1 pound elbow pasta.
02 -
1/2 cup unsalted butter.
03 -
1/2 cup all-purpose flour.
04 -
1 1/2 cups whole milk.
05 -
2 1/2 cups half and half.
06 -
4 cups shredded medium cheddar cheese.
07 -
2 cups shredded Gruyere cheese.
08 -
1/2 tablespoon salt.
09 -
1/2 teaspoon black pepper.
10 -
1/4 teaspoon paprika.
11 -
2 cups cheddar cheese.
12 -
1 cup Colby cheese.
13 -
1 cup Muenster cheese.
14 -
1 1/2 cups Gruyere cheese.
15 -
1/2 cup mozzarella cheese.
# Instructions:
01 -
Heat oven to 325°F.
02 -
Grease 9x13 baking dish.
03 -
Cook pasta 1 minute less than package directions. Drain, toss with olive oil.
04 -
Shred and mix cheeses, divide in three parts: 3 cups for sauce, 1 1/2 cups for middle, 1 1/2 cups for top.
05 -
Melt butter over medium heat. Add flour, whisk 1 minute. Slowly add half and half, then milk. Cook until very thick. Remove from heat. Stir in spices. Add first cheese portion, stir until melted. Add second portion, stir until smooth.
06 -
Mix pasta with sauce.
07 -
Layer half pasta mixture, middle cheese portion, remaining pasta, top cheese portion in dish.
08 -
Bake 15 minutes until bubbly.
# Notes:
01 -
Can make ahead and refrigerate 1-2 days. Let sit 30 minutes before baking.
02 -
For crunchier top, bake at 350-375°F for 20-30 minutes and broil 2-5 minutes.
03 -
Fresh-shredded cheese melts best.