Ingredients
– 1 pound dried elbow pasta
– 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
Instructions
1-Cooking the Pasta: First, bring a large pot of salted water to a boil and cook the elbow macaroni until it’s just shy of al dente, about 7-8 minutes. Drain the pasta and set it aside to keep its texture. This step ensures the pasta doesn’t get too soft when baked later.
2-Making the Cheese Sauce: Next, in a saucepan, melt the butter over medium heat and whisk in the flour to form a roux, cooking for 1-2 minutes. Gradually add the milk and half and half, stirring until the mixture thickens, which takes about 5-7 minutes. Then, lower the heat and mix in the shredded cheeses, salt, pepper, and smoked paprika until smooth.
3-Combining and Baking: Combine the pasta with the cheese sauce, stirring gently to coat evenly. Layer it in a baking dish and add extra cheese on top for that melty finish. Bake at 350°F for 20-30 minutes until it’s golden and bubbly. This method creates a creamy center with a crisp top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Shred your own cheese instead of buying pre-shredded for a smoother, creamier sauce
🍝 Cook pasta just under al dente since it will continue cooking in the oven
🔥 For extra crispy topping, add breadcrumbs mixed with melted butter before baking
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 32
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 24
- Cholesterol: 95