Mac and Cheese

• servings: 8 - 10 servings
• active time: 20 mins
• total time: 35 minutes

Ingredients

1 lb. dried elbow pasta

1/2 cup unsalted butter

1/2 cup all purpose flour

1 1/2 cups whole milk

2 1/2 cups half and half

4 cups grated medium sharp cheddar cheese - divided (measured after grating)

2 cups grated Gruyere cheese - divided (measured after grating)

1/2 Tbsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

2 cups cheddar cheese, shredded

1 cup Colby cheese, shredded

1 cup Muenster cheese, shredded

1 1/2 cups Gruyere cheese, shredded

1/2 cup mozzarella cheese, shredded

Directions

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Notes

Mac and Cheese can be made ahead:

Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.

Before baking, let dish sit on counter for 30 minutes.

Bake at recipe temperature for 25-35 minutes, until hot and bubbly.