Ingredients: |
Ingredients: 1 lb. elbow macaroni
1 stick butter
1/2 c. flour, all-purpose
1½ c. whole milk
2½ c. half and half
4 c. medium sharp cheese, grated and divided
2 c. Gruyere cheese, grated
1/2 T. salt
1/2 t. black pepper
1/4 t. paprika
Topping: Ritz crackers and melted butter
Cheese variation: Replace cheeses with any cheddar cheese, colby cheese, Muenster cheese or mozzarella
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Directions: |
Directions:Preheat oven to 325º and grease 9 x 13 baking dish. 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 directions. Drain and drizzle with a little bit of olive oil to keep from sticking.
Toss cheeses to combine and separate into 3 piles - approximately 3 cups for the sauce, 1½ cups for the inner layer and 1½ cups for the topping.
Melt butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisk often. Slowly pour in about 2 cups of milk and half & half, while whisking constantly, until smooth. Slowly pour remaining milk and half & half, whisking until combined and smooth. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of condensed soup.
Stir in spices and 1½ cups of cheeses, stirring to melt and combine. Stir in another 1½ cups of cheeses 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 1½ cups of grated cheeses, then top with remaining pasta mixture. Sprinkle top with the last 1½ cups of grated cheese. Melt 4 tablespoons butter and add crushed Ritz crackers, stir. Sprinkle crackers over top. Bake for 15 minutes, until cheese is bubbly and crackers are light brown. |
This recipe for Creamy Homemade Baked Mac and Cheese is from