Homemade Mac and Cheese
Mac and Cheese is a classic comfort food that's creamy, cheesy, and versatile. It's perfect for a cold day and can be customized with different ingredients and spices. Mac and Cheese is also a great way to bond with friends and family.
Servings: 12
Ingredients
- 1 pound of 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 of medium sharp cheddar cheese shredded and divided into three portions (measured after shredding)
- 2 cups Gruyere cheese shredded and divided into two portions (measured after shredding)
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 325 degrees Fahrenheit and grease a 9×13 inch baking dish.
- Boil a pot of salted water and cook the pasta 1 minute less than the recommended cooking time on the package. Drain and drizzle with a bit of olive oil to prevent sticking.
- Shred the cheddar and Gruyere cheese and mix together, then divide into three portions (3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping).
- In a large saucepan, melt the butter over medium heat. Sprinkle the flour and whisk until it resembles wet sand. Cook for 1 minute, whisking often.
- Slowly pour in half and half and whole milk, whisking constantly until smooth. Heat over medium heat until thickened to a condensed soup consistency.
- Remove from heat and stir in spices and 1 1/2 cups of the cheese. Stir in another 1 1/2 cups of cheese until completely melted and smooth.
- In a large mixing bowl, combine the pasta and cheese sauce. Pour half of the mixture into the baking dish, top with 1 1/2 cups of shredded cheese, and cover with the remaining pasta mixture.
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes until cheese is bubbly and lightly golden brown.
Notes
- You can add additional seasonings to suit your taste, such as garlic powder, onion powder, ground mustard, smoked paprika, or hot sauce.
- To make 4 cups of cheddar, use a 16 oz block of cheese and shred.
- To make 2 cups of Gruyere, use an 8 oz block of cheese and shred.
