Mac and Cheese


1 pound of elbow pasta
1/2 cup unsalted butter
1/2 cup flour
1 1/2 cups of milk
2 1/2 cups of half and half
4 cups of shredded of medium cheddar cheese
2 cups shredded Gruyere cheese
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika


1 Preheat oven to 325 degrees
2 Bring a large pot of water to a boil. When boiling, add dried pasta and cook 1 minute less than the box
3 While water is coming up to a boil, combine both cheeses together
4 Melt butter in a large saucepan over medium heat.
5 Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.
6 Slowly pour in about 2 cups of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.
7 Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency.
8 Turn the heat on low 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
9 In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese
10 Bake for 15 minutes, until cheesy is bubbly and lightly golden brown