*The BEST Creamy Mac-N-Cheese* {1.6.2021}

Today, I’m sharing a favorite recipe around here. I’m very picky with my Macaroni and Cheese. I want it to be very creamy. I get really upset when I bake my macaroni, and it doesn’t turn out creamy and cheesy. So, when I found this recipe, I was super excited!! 

I had a great little helper. 

Ingredients 

  • 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 grated medium sharp cheddar cheese – divided (measured after grating)
  • 2 cups grated Gruyere cheese – divided (measured after grating)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika

Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″).  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, grate 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.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

You can use other varieties of cheese if you wish. I just chose to use Gruyere. 🙂

You can also make this a day or two ahead and just keep it refrigerated. Add a little more milk, so it stays creamy and set out about 30 minutes before you bake it. 

Enjoy! See you back here on Friday for some favorites! 

xo