Creamy Baked Mac & Cheese

• 份量: 8-10
• 准备时间: 20 min
• 总时间: 35 min

配料

1 lb cavatappi or elbow pasta

1/2 cup butter

1/2 cup flour

1 1/2 cups whole milk

2 1/2 cups half & half

4 cups shredded medium sharp cheddar cheese - divided * **

2 cups shredded Gruyère or Gouda cheese - divided * **

1/2 tsp salt

1/2 tsp pepper

1/4 tsp smoked paprika

Optional: 1/2 tsp nutmeg

Optional: bread crumbs to sprinkle on top before baking

* Important to buy whole block of cheese and shred it yourself! The packaged shredded cheese does not melt well. I shred 8 oz cheddar block = ~ 3 cups shredded and 4 oz Gouda (our preference) = ~ 1.5 cups shredded

** The volumes of cheese the recipe calls for makes it insanely cheesy, especially the layers. I use 3 cups cheddar and 1.5 cups Gouda (see above) tossed together, then use 3 cups of that mix for the sauce (per recipe) and the rest for layering.

步骤

Preheat oven to 325 F and grease a 3 quart baking dish or 9x13 glass pan

Cook pasta 1 min less than package directions for al dente. Drain and drizzle with a bit of olive oil to prevent sticking together.

While pasta boils, shred cheeses and toss together.

Melt butter in lg saucepan over medium heat. Sprinkle in flour and whisk; will look like very wet sand. Cook for 1 min, whisking often.

Slowly pour in ~2 cups half & half, whisking constantly until smooth. Slowly add the rest of the half & half and the whole milk, whisking constantly until combined & smooth.

Continue to heat over medium heat & whisk until thickened to consistency of a semi thinned-out condensed soup.

Remove from heat & stir in spices and 1 1/2 cups cheese mix. Stir to melt and combine. Add another 1 1/2 cups cheese and stir until melted and smooth.

In a large bowl, mix drained pasta and cheese sauce, combine well.

Pour 1/2 pasta mix into baking dish, layer with half of remaining cheese mix, then top with remaining pasta and last of cheese mix. Sprinkle top with bread crumbs if desired.

Bake for 15 min until cheese is bubbly and lightly golden brown.