- 1 lb elbow pasta dried
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half-and-half
- 4 cups shredded medium cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
1 Large Saucepan
1 Whisk
1 Colander
1 9x13” Baking Dish
Preheat and Prepare Your Baking Dish: Begin by setting your oven to 325°F (163°C) so it can reach the perfect temperature while you prepare the dish. Lightly grease a 9x13-inch (3-quart) baking dish with butter or non-stick spray to prevent sticking and ensure easy serving later. Set the dish aside, ready for assembling the mac and cheese layers. Cook the Pasta to Al Dente Perfection: Fill a large pot with water, adding a generous pinch of salt to season the pasta during cooking. Bring the water to a vigorous boil over high heat. Once boiling, add 1 pound of dried elbow pasta.Cook the pasta just until it is nearly al dente—about one minute less than the package instructions recommend—to ensure it doesn’t become mushy during baking.Stir occasionally to prevent sticking. When ready, drain the pasta using a colander and immediately toss it with a small drizzle of olive oil to keep the noodles separate. Shred and Divide the Cheeses: While the pasta cooks, prepare your cheeses. Shred 4 cups of medium cheddar and 2 cups of Gruyere cheese using a box grater or food processor. Mix the shredded cheeses gently to blend flavors. Then, divide the cheese into three portions: 3 cups for the cheese sauce, 1 ½ cups for layering inside the macaroni, and 1 ½ cups reserved for the crunchy topping. Create the Roux – The Foundation of Your Cheese Sauce: In a large saucepan over medium heat, melt ½ cup of unsalted butter. Once fully melted, gradually sprinkle in ½ cup of all-purpose flour, whisking constantly. The mixture should take on a grainy texture, resembling wet sand. Continue whisking and cooking for about 1 minute to remove the raw flour taste, but don’t let it brown. Gradually Incorporate Dairy for a Smooth Sauce: Slowly pour about 2 cups of half-and-half into the roux while whisking vigorously to avoid lumps. Once combined and smooth, continue adding the remaining ½ cup of half-and-half plus 1 ½ cups of whole milk in small increments, whisking constantly to maintain a velvety texture. Keep the heat at medium and stir frequently as the sauce thickens. You’re aiming for a consistency similar to a slightly thinned condensed soup — thick enough to coat the back of a spoon. Season and Melt the Cheese into the Sauce: Remove the saucepan from the heat and stir in ½ tablespoon salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika for a subtle smoky depth. Add 1 ½ cups of the shredded cheese portion to the warm sauce, stirring until melted and smooth. Next, add another 1 ½ cups of cheese, mixing thoroughly until completely incorporated, silky, and rich. Combine Pasta and Cheese Sauce Thoroughly: Transfer the drained pasta into a large mixing bowl. Pour the hot cheese sauce over the pasta, gently folding and stirring until every piece of pasta is fully coated with creamy, cheesy goodness. This ensures that each bite will be flavorful and indulgent. Assemble the Mac and Cheese Layers: Pour half of the cheesy pasta mixture into the prepared baking dish, spreading it evenly. Sprinkle 1 ½ cups of shredded cheese evenly over this layer to create a gooey, cheesy middle. Then, carefully spoon the remaining pasta mixture on top, spreading it out smoothly. Add the Final Cheese Topping: Finish the dish by sprinkling the last 1 ½ cups of shredded cheese evenly across the top. This will create a golden, bubbly crust during baking that’s irresistibly cheesy and adds texture contrast. Bake Until Bubbly and Golden: Place the baking dish in the preheated oven. Bake for about 15 minutes, or until the cheese on top is melted, bubbling, and lightly golden brown. For a more browned crust, you can broil for an additional 1-2 minutes—watch carefully to avoid burning. Rest and Serve for Optimal Flavor: Once baked, remove the mac and cheese from the oven and let it rest for 5 minutes before serving. This resting time allows the sauce to thicken slightly and helps the dish set, making it easier to cut and serve.Enjoy warm and creamy, perfect as a comforting meal or side dish.
- Use freshly shredded cheese for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that can affect texture.
- If you can’t find Gruyere, Emmental or Swiss cheese make great substitutes with a similar nutty taste.
- To avoid clumping, toss drained pasta with a light drizzle of olive oil before mixing with the sauce.
- Adjust seasoning to your preference by adding garlic powder, onion powder, or a pinch of cayenne for heat.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch and ensure your pasta is gluten-free.
