Ingredients: |
Ingredients: 1 lb dried noodles
1/2 cup butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups shredded sharp cheddar cheese, divided
2 cups shredded Gruyère cheese, divided (or pepper Jack cheese or mozarella)
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground mustard
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Directions: |
Directions:1. Preheat oven to to 325 degrees F and grease a 9x13 pan.
2. Bring a large pot of salted water to boil. When boiling add dried pasta and cook 1 minute less than the package directions for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, shred cheeses and toss together to combine then divide into 3 piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. Melt butter in a large saucepan over medium 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 half and half while whisking constantly until smooth. Slowly pour in the remaining half and half and the whole milk while whisking constantly until combined and smooth.
5. Continue to heat over medium heat whisking very often until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
6. Remove from heat and stir in spices and 1 1/2 cups of the cheese, stirring to melt and combine. Stir in another 1 1/2 cups cheese and stir until completely melted and smooth.
7. 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 cheese then top with remaining pasta.
8. Sprinkle the top with the remaining 1 1/2 cups cheese and bake for 15 minutes until bubbly and lightly golden brown.
For a crunchier topping and firmer consistency:
Prepare recipe as directed but bake at 350 or 375 degrees F for 20-30 mins. Broil at the end for approximately 2-5 minutes until golden brown and crunchy.
To Make Ahead:
Make as directed but do not bake. Cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish set on counter for 30 mins.
Bake at recipe temp for 25-35 mins until hot and bubbly. |
This recipe for Creamy baked Macaroni and cheese is from