Description
Indulge in the ultimate comfort food with our creamy baked macaroni & cheese recipe. Learn how to make this classic dish with a cheesy twist!
Ingredients
- – 1 lb. (454 g) dried elbow pasta
- – 1/2 cup (120 ml) vegetable oil
- – 1/2 cup (60 g) all-purpose flour
- – 1 1/2 cups (360 ml) whole milk
- – 2 1/2 cups (600 ml) half and half
- – 4 cups (400 g) shredded medium beef cheddar cheese, divided (measured after shredding)
- – 2 cups (200 g) shredded Gruyere cheese, divided (measured after shredding)
- – 1/2 Tbsp. (7.5 ml) salt
- – 1/2 tsp. (2.5 ml) black pepper
- – 1/4 tsp. (1.25 ml) paprika (smoked paprika is our favorite!)
Instructions
- Set your oven to 325°F and lightly coat a 3-quart (9×13″) baking dish with oil; place it aside for later use.
- In a large pot, bring salted water to a boil. Once boiling, add the dried elbow pasta and cook it for one minute less than the al dente instructions on the package. Drain and lightly coat with a small amount of oil to prevent sticking.
- While waiting for the water to boil, shred the cheeses and mix them together, then separate into three portions: about 3 cups for the sauce, 1.5 cups for the middle layer, and 1.5 cups for the top.
- In a large saucepan, melt oil over medium heat. Add the flour and whisk to form a mixture resembling wet sand. Cook for around a minute, whisking frequently. Gradually add about 2 cups of half and half, whisking continuously until smooth. Then slowly incorporate the remaining half and half along with the whole milk, whisking until the mixture is smooth and fully combined.
- Keep heating over medium, whisking often, until the mixture thickens to a texture similar to a semi-thinned condensed soup.
- Take the saucepan off the heat and mix in the spices along with 1.5 cups of the cheese, stirring until melted and well-combined. Add another 1.5 cups of cheese, stirring until it is fully melted and smooth.
- In a large bowl, combine the drained pasta with the cheese sauce, stirring thoroughly to ensure even coating. Pour half of this pasta mixture into the baking dish prepared earlier. Layer 1.5 cups of shredded cheese on top, then cover with the remaining pasta mixture.
- Sprinkle the final 1.5 cups of cheese over the top and bake for 15 minutes until the cheese is bubbly and slightly golden brown.
Notes
- Use a high-quality medium beef cheddar cheese to enhance the richness of the sauce.
- Coat the cooked pasta lightly with oil to prevent sticking before mixing with the cheese sauce.
- Layer shredded Gruyere cheese in the middle for a gooey and melty texture.
