Creamy Baked Mac Cheese (Print Version)
# Ingredients:
01 -
1/2 cup mozzarella cheese.
02 -
1 1/2 cups Gruyere cheese.
03 -
1 cup Muenster cheese.
04 -
1 cup Colby cheese.
05 -
2 cups cheddar cheese.
06 -
1/4 teaspoon paprika.
07 -
1/2 teaspoon black pepper.
08 -
1/2 tablespoon salt.
09 -
2 cups shredded Gruyere cheese.
10 -
4 cups shredded medium cheddar cheese.
11 -
2 1/2 cups half and half.
12 -
1 1/2 cups whole milk.
13 -
1/2 cup all-purpose flour.
14 -
1/2 cup unsalted butter.
15 -
1 pound elbow pasta.
# Instructions:
01 -
Set your oven to 325°F and let it warm up.
02 -
Coat a 9x13 dish with butter or cooking spray so nothing sticks.
03 -
Boil the pasta, taking it out 1 minute earlier than the directions say. Drain and toss it with olive oil to prevent sticking.
04 -
Grate the cheeses and split into thirds: 3 cups for the sauce, 1 1/2 cups for layering in the middle, and 1 1/2 cups for topping.
05 -
Use medium heat to melt butter, whisk in flour for 1 minute. Slowly pour in half and half and milk. Stir and cook it until thickened. Turn off heat, mix in spices, then stir in the first cheese batch until melted. Add the second portion, stirring until it's smooth.
06 -
Combine the cooked pasta with your cheese sauce so it's well coated.
07 -
Put half the pasta mixture in the dish, add the middle cheese portion, then add the rest of the pasta and layer on the topping cheese.
08 -
Bake for 15 minutes or until it bubbles on top.
# Notes:
01 -
You can prep it in advance and keep it in the fridge for 1-2 days. Bring it to room temperature for 30 minutes before baking.
02 -
For a crunchy topping, bake at 350-375°F for 20-30 minutes, then turn on the broiler for 2-5 minutes.
03 -
Freshly grated cheese melts a lot smoother.