Description
An indulgent baked macaroni and cheese featuring a blend of sharp cheddar, Gruyere, and Parmesan for a complex flavor and a golden-brown crust.
Ingredients
Scale
- 16 oz elbow macaroni or cavatappi
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Boil the pasta in salted water for 2 minutes less than the package directions. Drain and set aside.
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk. Simmer and stir until the sauce thickens and coats a spoon.
- Lower heat to low. Stir in cheddar and Gruyere until completely melted and smooth.
- Stir in garlic powder, paprika, salt, and pepper.
- Fold the cooked pasta into the cheese sauce until evenly coated.
- Pour the mixture into the prepared baking dish and top with Parmesan cheese.
- Bake for 20-25 minutes until the top is golden brown and edges are bubbling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American