Baked Mac and Cheese
- 1 lb. dried elbow macaroni pasta
- 1/2 cup butter
- 1/2 cup flour
- 1.5 cups milk
- 2.5 cups half and half
- 4 cups grated Cheddar cheese
- 2 cups grated Gruyere cheese
- 1/2 T salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
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Cook the pasta one minute less than usual, so it is still a bit firm. Remove from heat, drain, and place in a bowl.
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Preheat the oven to 350F.
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Lightly grease a 9 x 13 baking dish.
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Melt butter in saucepan. Whisk in flour and continue whisking for a minute, until bubbling and golden.
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Gradually whisk in the milk and half-and-half. After you see bubbles again on the surface, continue whisking for 2 more minutes. Whisk in the salt and pepper.
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Add a third of the Cheddar and a third of the Gruyere. Whisk until smooth, then add another third of the Cheddar and another third of the Gruyere. Whisk until thick, creamy, and smooth.
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Stir in the pasta until completely mixed and covered.
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Pour half of the pasta mixture into the prepared dish. Top with the last third of the Cheddar and the last third of the Gruyere. Then pour the remainder of the pasta mixture on top.
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Sprinkle paprika on top. Bake until golden brown, about 30 minutes.
