Description
A comforting baked mac and cheese with a rich, cheesy sauce and a golden, bubbly crust, perfect for family dinners or potlucks.
Ingredients
Scale
- 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 cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
Instructions
- Preheat oven to 325°F and grease a 3-quart baking dish.
- Boil pasta until al dente; drain and set aside.
- Melt butter in a saucepan, add flour, and gradually whisk in half and half and milk until thickened.
- Stir in cheeses until melted, combining cheddar and Gruyere into the sauce.
- Mix pasta with the cheese sauce and layer in the baking dish with extra cheese.
- Bake for 15 minutes until bubbly and golden.
Notes
Use fresh cheese over pre-shredded for better melting. Cover with foil for the first half of baking to prevent burning the top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg