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Name: CREAMY HOMEMADE BAKED MAC AND CHEESE
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: INGREDIENTS; 1 lb. dried elbow pasta; 1/2 cup unsalted butter 1 stick; 1/2 cup all purpose flour; 1 1/2 cups whole milk; 2 1/2 cups half and half; 4 cups grated medium sharp cheddar cheese divided; 2 cups grated Gruyere cheese divided; 1/2 Tbsp. salt; 1/2 tsp. black pepper; 1/4 tsp. paprika

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INGREDIENTS

INGREDIENTS
1 lb. dried elbow pasta
1/2 cup unsalted butter 1 stick
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups grated medium sharp cheddar cheese ; divided
2 cups grated Gruyere cheese ; divided
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

INSTRUCTIONS

prep time 20 MINS cook time 15 MINS total time 35 MINS

This baked mac and cheese is a family favorite recipe, loved by children and adults. My version uses a combination of cheeses for a gloriously cheesy dish!

calories: 665 KCAL

author: THE CHUNKY CHEF

INSTRUCTIONS

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

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.

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 grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown

NOTES

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CREAMY HOMEMADE BAKED MAC AND CHEESE

INGREDIENTS
1 lb. dried elbow pasta
1/2 cup unsalted butter 1 stick
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups grated medium sharp cheddar cheese divided
2 cups grated Gruyere cheese divided
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

prep time 20 MINS  cook time 15 MINS total time 35 MINS
 
This baked mac and cheese is a family favorite recipe, loved by children and adults. My version uses a combination of cheeses for a gloriously cheesy dish!

calories: 665 KCAL
author: THE CHUNKY CHEF

INSTRUCTIONS

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.

Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.

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.

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 grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown

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Nutrition

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Serving Size: 1 (2044g)
Recipe Makes: 1

Calories: 2940
Calories from Fat: 2042 (69%)

Amt Per Serving		% DV

	Total Fat 226.9g	303 %
	Saturated Fat 137.6g	688 %
	Monounsaturated Fat 67.2g
	Polyunsanturated Fat 10.2g
Cholesterol 742.7mg		229 %
Sodium 1406.6mg		49 %
Potassium 2032.1mg		53 %
Total Carbohydrate 108.3g		32 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 104.2g
Protein 123.4g		176 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2940

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