Ingredients
Scale
- 1 lb (16 oz) elbow macaroni
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 2 cups half-and-half
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Gruyère cheese, divided
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 325°F (163°C); grease a 9×13″ baking dish.
- Cook macaroni until al dente; drain and set aside.
- Make a roux by melting butter and whisking in flour; cook 1–2 minutes.
- Slowly whisk in milk and half-and-half until thickened.
- Stir in 3 cups cheese blend, salt, pepper, and paprika.
- Combine pasta with cheese sauce.
- Layer half of the pasta in the baking dish, top with 1½ cups cheese, then repeat.
- Bake for 15–20 minutes, until bubbly and golden on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Comfort Food
- Method: Baked
- Cuisine: American
Keywords: macaroni and cheese, gooey mac and cheese, baked cheesy pasta, classic mac and cheese, comfort food recipe