Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
Mac and cheese are a classic, and it is every family’s favourite!
Ingredients
1/2 c. unsalted butter
1 pound dried elbow pasta
1/2 c. all-purpose flour
2 1/2 c. half and half
1 1/2 c. whole milk
2 c. grated Gruyere cheese divided (measured after grating)
4 c. grated medium sharp cheddar cheese divided (measured after grating)
1/4 teaspoon Paprika
1/2 tablespoon salt
1/2 teaspoon black pepper
How to make Creamy Homemade Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 3 quart (9 x 13-inch) baking dish. Grease and set aside.
Step 2: Cook the dried pasta in a large pot of boiling salted water a minute less than the package instructions. Drain the pasta when done and drizzle with a little olive oil.
Step 3: Meanwhile, grate the cheeses and toss them together. Divide the cheese into three piles. About 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Step 4: In a large saucepan, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour and stir until you have a mixture that resembles very wet sand. Cook for about a minute, stirring occasionally. Next, slowly pour in about 2 c. of the milk/half-and-half, stirring until smooth. Gradually pour in the rest of the milk/half-and-half, still stirring until well blended and smooth.
Step 5: Heat the mixture on medium heat, stirring occasionally until thickened.
Step 6: Take the pan off the heat, then stir in the spices and 1 1/2 cups of the cheeses, stirring until smooth and blended. Whisk in another 1 1/2 cups of cheese until melted and smooth.
Step 7: Place the drained pasta and cheese sauce in a large mixing bowl, stirring until incorporated. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 cups of grated cheeses. On top, add the rest of the pasta mixture, then sprinkle with the last 1 1/2 cups of cheese.
Step 8: Place in the preheated oven and bake the mac and cheese for about 15 minutes or until the cheese is bubbly and the top is lightly golden brown.
Tips:
To make this ahead, prep as directed but do not bake. Place in the baking dish and let it cool completely before tightly covering with foil. Keep in the fridge for 1 to 2 days. Once ready to bake, allow the dish to sit on the counter for at least 30 minutes, then bake as directed for about 25 to 35 minutes or until hot and bubbly.
FIVE CHEESE VARIATIONS:
Substitute cheese amounts with the following:
2 c. shredded cheddar cheese
1 c. shredded Colby cheese
1 c. shredded Muenster cheese
1 1/2 c. shredded Gruyere cheese
1/2 c. shredded mozzarella cheese
CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
Bake the mac and cheese for about 20 to 30 minutes at 350 to 375 degrees F. At the end of baking, broil the mac and cheese for about 2 to 5 minutes until crunchy and golden brown.
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