Baked Creamy Mac & Cheese


Baked Creamy Mac & Cheese

by Mikey

Melissa Dixon Sparks


1 lb. 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 sharp cheddar cheese divided (measured after shredding)

2 cups shredded Gruyere cheese divided (measured after shredding)

1/2 Tbsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

Directions -

 Preheat oven to 325 degrees 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, shred 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.thenBake 

Bake for 25-35 minutes, until hot and bubbly.

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