“Discover the world of culinary delight with our creamy baked mac and cheese recipe. Indulge in layers of gooey cheddar and gruyere cheese, enveloping tender elbow pasta. Try this comforting classic today!”
☆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 shredded medium sharp cheddar cheese (divided, measured after shredding)
2 cups shredded Gruyere cheese
☆Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the elbow pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to create a roux, and cook for about 2 minutes until it’s a light golden color.
Gradually whisk in the whole milk and half and half. Continue to cook and whisk until the mixture thickens and becomes smooth.
Reduce the heat to low and add 3 cups of the shredded cheddar cheese and all of the shredded Gruyere. Stir until the cheese is fully melted and the sauce is smooth and creamy.
Season the cheese sauce with salt and pepper to taste.
Combine the cooked pasta with the cheese sauce, making sure the pasta is well coated.
Transfer the mac and cheese mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and the cheese is bubbly.
Let it cool slightly before serving, and enjoy your creamy baked mac and cheese!
Feel free to customize this classic recipe with your favorite add-ins or spices. Bon appétit! 😋🧀