Baked Mac and Cheese (Print Version)
# Ingredients:
01 -
1/2 cup flour, all-purpose.
02 -
1 pound of pasta, elbows.
03 -
1/2 teaspoon of black pepper.
04 -
1/4 teaspoon of paprika.
05 -
1/2 tablespoon salt.
06 -
1/2 cup of butter, unsalted.
07 -
1 1/2 cups Gruyere cheese, shredded.
08 -
1 cup of Muenster cheese, shredded.
09 -
2 1/2 cups of half and half.
10 -
2 cups cheddar cheese.
11 -
1 cup Colby cheese.
12 -
4 cups of medium cheddar cheese, shredded.
13 -
1 1/2 cups whole milk.
14 -
1/2 cup of mozzarella cheese.
# Instructions:
01 -
Set oven to 325°F.
02 -
Spread grease inside a 9x13 pan.
03 -
Cook pasta till almost done, 1 minute less than stated. Drain it and mix with olive oil.
04 -
Grate cheeses; divide into thirds: 3 cups for sauce, 1 1/2 cups for inside layer, and 1 1/2 cups for topping.
05 -
On medium heat, melt butter, add flour, whisk for a minute. Gradually mix in half and half and then milk. Thicken until very heavy. Take off heat. Stir in the spices, then blend in the cheese portions one by one until melted and silky.
06 -
Mix the cooked pasta into the prepared sauce.
07 -
Put half the pasta and sauce mixture in the dish, add a cheese layer, then add the rest of the pasta and cover with the last portion of cheese.
08 -
Bake for 15 minutes until it's bubbly and hot.
# Notes:
01 -
Can be made in advance. Refrigerate up to 2 days and let sit 30 minutes before baking.
02 -
Turn heat up to 350-375°F for a crunchier topping and bake 20-30 minutes, then broil 2-5 minutes for browning.
03 -
Freshly shredded cheese melts much better.