Baked Cheesy Mac (Print Version)
# Ingredients:
01 -
16 ounces of elbow macaroni.
02 -
8 tablespoons butter (unsalted).
03 -
8 tablespoons plain flour.
04 -
12 ounces whole milk.
05 -
20 ounces half-and-half cream.
06 -
4 cups shredded cheddar (medium).
07 -
2 cups Gruyere (grated).
08 -
1/2 tablespoon table salt.
09 -
1/2 teaspoon ground black pepper.
10 -
1/4 teaspoon smoked paprika.
11 -
2 cups cheddar (grated).
12 -
1 cup Colby (shredded).
13 -
1 cup Muenster cheese, grated.
14 -
1 1/2 cups Gruyere (shredded).
15 -
1/2 cup grated mozzarella.
# Instructions:
01 -
Set your oven to 325°F to warm up.
02 -
Rub a 9x13 dish with butter or spray with nonstick oil.
03 -
Cook pasta for one minute less than the time on the box. Drain and coat with oil.
04 -
Grate all your cheese. Divide into three portions: 3 cups for sauce, 1 1/2 cups for inside layers, and 1 1/2 cups for topping.
05 -
On medium heat, melt the butter. Sprinkle in the flour and whisk for a minute. Slowly pour in the half-and-half first, followed by the milk. Cook until thickened, then take it off the heat. Mix in the spices, followed by the first cheese portion until melted. Stir in the next cheese portion till smooth.
06 -
Mix your cooked pasta with the cheesy sauce.
07 -
In the dish, layer half of the pasta mixture, add the second cheese portion in the middle, then the rest of the pasta, and finish with the last cheese portion on top.
08 -
Pop in the oven for about 15 minutes until it’s bubbling.
# Notes:
01 -
Make this in advance and chill for 1-2 days. Leave it at room temperature for half an hour before baking.
02 -
Bake at 350-375°F for 20-30 minutes if you want a crunchier top, and broil for 2-5 minutes at the end.
03 -
Cheese that’s freshly grated will melt much better than pre-shredded.