Baked Creamy Mac (Print Version)
# Ingredients:
01 -
1 pound of macaroni-style pasta.
02 -
1/2 cup of plain butter, not salted.
03 -
1/2 cup of regular flour.
04 -
1 1/2 cups of whole milk.
05 -
2 1/2 cups of half-and-half cream.
06 -
4 cups of medium cheddar cheese, shredded.
07 -
2 cups of Gruyere cheese, shredded.
08 -
1/2 tablespoon of table salt.
09 -
1/2 teaspoon of ground black pepper.
10 -
1/4 teaspoon of ground paprika for flavor.
11 -
2 cups of cheddar cheese.
12 -
1 cup of Colby cheese.
13 -
1 cup of Muenster cheese.
14 -
1 1/2 cups of Gruyere cheese.
15 -
1/2 cup of mozzarella cheese.
# Instructions:
01 -
Turn oven on to 325°F to warm it up.
02 -
Coat a 9x13 dish with grease for baking.
03 -
Boil the pasta for a minute less than the directions say. Drain and mix with a little olive oil.
04 -
Grate the cheese and split it into three piles: 3 cups for the sauce, 1 1/2 cups for the middle, and 1 1/2 cups for the topping.
05 -
In a large pan over medium heat, melt the butter. Stir in the flour and whisk around for a minute. Slowly add the cream and milk. Keep cooking until the mix is very thick. Take off the heat and stir in spices. Add the first batch of cheese, stirring until melted. Then mix in the second batch until it's smooth.
06 -
Toss the cooked pasta into the sauce and give it a good mix.
07 -
Start layering: put in half the pasta mix, then sprinkle the middle cheese layer, add the rest of the pasta, and finish with the top cheese portion.
08 -
Pop it in the oven for 15 minutes or until it's bubbly on top.
# Notes:
01 -
Prepare it ahead and refrigerate for 1-2 days. Let it sit out for 30 minutes before baking.
02 -
If you like a crispier top, bake at 350-375°F for 20-30 minutes and broil it for 2-5 minutes.
03 -
Use freshly grated cheese—it melts much better!