WHY MAKE THIS RECIPE?
This recipe is a hit for nearly every family and for every holiday meal. You can’t beat it, with all of that dreamy cheese and pasta. It’s a warm, heaping bowl of comfort food.
16 oz elbow macaroni 1/2 c salted butter 1/2 c flour 3 c milk 2 1/2 c cheddar 2 c mozzarella 1 tsp ea salt & pepper 1/2 tsp paprika 1/2 c Parmesan cheese
Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. Set aside.
In a large saucepan, bring water to a boil. Add pasta and cook 2 minutes shy of al dente.
Drain, rinse and add the cooked pasta to the prepared pan in a single layer.
Melt the butter over medium heat. Add flour and whisk until combined. Add milk and whisk until creamy and thickened, about 3 minutes.
Add 2 cups cheddar, 2 cups Gruyere or mozzarella, salt, pepper and paprika to the pan and stir until cheese has melted.
Pour the cheese mixture over the top of the pasta in the pan. Stir and top with reserved cheddar and Gruyere/mozzarella. Top with Parmesan.
Bake uncovered in the preheated oven for 20 minutes or until cheese is very lightly golden brown around the edges. Serve immediately!
Add cooked ham or bacon pieces for added flavor and when serving as a main dish.