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 (see tips)
4 cups shredded medium cheddar cheese, divided
2 cups shredded Gruyere cheese, divided
1/2 tbsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika
Instructions
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Preheat oven to 325°F (165°C) and grease a 9×13″ baking dish.
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Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package instructions. Drain and toss with a bit of olive oil.
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While pasta cooks, shred cheeses and divide into three portions: 3 cups for sauce, 1 1/2 cups for middle layer, 1 1/2 cups for topping.
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Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in half-and-half and milk until smooth.
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Continue heating until thickened. Stir in 3 cups of shredded cheese, then another 1 1/2 cups until smooth and melted. Season with salt, pepper, and smoked paprika.
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Mix cheese sauce with cooked pasta. Pour half into baking dish, sprinkle 1 1/2 cups cheese, then layer remaining pasta mixture. Top with last 1 1/2 cups cheese.
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Bake 15 minutes until bubbly and lightly golden. Optional: broil 2-3 minutes for extra crust.
Notes
- Use freshly shredded cheese for the creamiest texture.
- Half-and-half can be substituted with extra milk if unavailable.
- Adjust seasoning with garlic powder, onion powder, or hot sauce for a flavor twist.
- For freezing, assemble unbaked, wrap tightly in foil, and thaw in the refrigerator before baking.
- Prep Time: 20 min
- Cook Time: 15 min