Directions: |
Directions:Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). 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 directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, 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 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Notes Mac and Cheese can be made ahead: Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead. Before baking, let dish sit on counter for 30 minutes. Bake at recipe temperature for 25-35 minutes, until hot and bubbly. FIVE CHEESE VARIATION: Replace cheese amounts with the following: 2 cups cheddar cheese, shredded 1 cup Colby cheese, shredded 1 cup Muenster cheese, shredded 1 1/2 cups Gruyere cheese, shredded 1/2 cup mozzarella cheese, shredded FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY: Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy. Nutrition Calories: 665kcal | Carbohydrates: 43g | Protein: 28g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 126mg | Sodium: 700mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 0.6mg | Calcium: 711mg | Iron: 1.3mg |