Ingredients

The following ingredients have 12 Servings
  • 16 ounces dried elbow macaroni
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups milk (2% or whole)
  • 2 cups half and half
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded white cheddar cheese
  • 1 1/2 cups shredded Gruyere cheese
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste

Instruction

  • Preheat oven to 350 degrees.  Lightly spray a deep 9×13 inch casserole dish with nonstick spray.
  • Bring a large pot of salted water to boil. Cook the noodles slightly al dente according to package instructions and drain well.
  • Meanwhile in a large skillet over medium heat melt the butter.  Sprinkle in the flour whisking continuously.   Cook for 2 minutes whisking constantly. Add the milk and half and half in several intervals alternating between the two all while whisking. Cook for several minutes to slightly thicken while whisking frequently.
  • Reduce heat to low and whisk in the half of each cheese a little at a time until melted.  Whisk in the paprika. In a large bowl combine the cheese sauce with the cooked elbow noodles.  Layer half of the macaroni in the prepared casserole dish.  Spread half of the remaining shredded cheese over the pasta layer.  Then spoon in the remaining macaroni and top with the remaining shredded cheese.
  • Bake uncovered for 15-20 minutes or until the cheese is fully melted.  Do not overbake as you want the casserole to still be rich and creamy. For best results serve promptly