United States
Cooking time - 35 mins
Serves - 8
Difficulty - easy peasy
Ingredients
- 450g/16oz. dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups Cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- ½ tbsp salt, to taste
- ½ tsp black pepper, to taste
- ½ tsp paprika, to taste
Method
- Preheat the oven to 190°C/325°F.
- Cook your pasta 1 minute less than instructed on the package for al dente.
- Drain the pasta and drizzle with some olive oil to prevent it from sticking.
- Mix the cheeses together and divide them into 3 piles. 3 cups for the sauce, ½ cup for the middle of the mac and cheese and 1½ to top it off with.
- Melt the butter in a large saucepan over medium heat. Mix in the flour to combine.
- Slowly pour in 2 cups of the milk. Mix consistently until smooth. Once combined, repeat with the remaining milk.
- Remove from heat and add in the spices. Stir in 1½ cup of cheese to melt completely. Repeat with the other 1½ cup of cheese until smooth.
- Combine drained pasta with cheese sauce, stirring to combine thoroughly.
- Pour half the pasta mixture into your Whatever Pan. Top with 1½ cups of cheese then spread leftover pasta mixture on top.
- Bake for 15 minutes in the oven until bubbly and golden brown.
