Creamy Baked Mac'n Cheese

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

Directions: 

1. Preheat oven to 325 F and grease a 9x13 baking dish. 

2. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than the package directions for al dente and drain.

3. Grate cheeses and toss together to mix.

4. Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk and half and half, while whisking constantly, until smooth.  Pour in the remaining milk/half and half, continuing to mix until smooth.

5. Continue to heat over med heat, whisking very often, until thickened (the consistency of a semi thinned out condensed soup).

6. 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.

7. In a large mixing bowl, combine drained pasta with cheese sauce.  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.

8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15-20 minutes, until cheese is bubbly and lightly golden brown.