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Baked macaroni and cheese
Roberta Di Rosa

Baked Macaroni and Cheese

Baked macaroni and cheese with a cheddar, Colby and Gruyère sauce, topped with Parmesan and cheddar.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 240 g macaroni or other tubular pasta about half a pack
  • 1 drizzle oil for the cooked pasta
  • 1/4 cup butter
  • 1/4 cup flour sifted
  • 1 cup whole milk cold
  • 1 cup heavy cream fridge cold
  • 1 1/2 cups sharp cheddar white or yellow; use a block, freshly shredded; reserve 1/2 cup for topping
  • 1 cup Colby
  • 1/2 cup Gruyère
  • 1/2 cup grated Parmesan cheese for topping
  • 1/3 tsp smoked paprika suggested amount; adjust to taste
  • 1/3 tsp garlic powder suggested amount; adjust to taste
  • 1/3 tsp onion powder suggested amount; adjust to taste
  • 1/3 tsp black pepper suggested amount; adjust to taste
  • 1/3 tsp ground nutmeg suggested amount; adjust to taste
  • 1 pinch salt if needed, to taste

Method
 

  1. Cook the pasta per box instructions, but slightly undercooked so it isn't mushy.
  2. Rinse the pasta under cold water. Place in a bowl or deep dish with a drizzle of oil to stop cooking and prevent sticking.
  3. Melt the butter in a deep pot over medium heat. Add the sifted flour and whisk until it pulls away from the sides of the pot.
  4. Pour in the cold milk and heavy cream very slowly, stirring constantly.
  5. Keep cooking and stirring until it boils and thickens, about 5 to 10 minutes.
  6. Add the seasonings.
  7. Turn the heat to very low. Stir in the cheddar, Colby and Gruyère until melted, keeping 1/2 cup cheddar for topping. Shredded is best, but cubed works too.
  8. Taste the sauce and add a pinch of salt if needed.
  9. Preheat the oven to 400°F.
  10. Mix the pasta evenly into the sauce and transfer to a casserole. Cover the top with the grated Parmesan and the reserved shredded cheddar.
  11. Bake 35 to 40 minutes, until brown and crispy on top.
  12. Rest 5 minutes out of the oven before serving.

Notes

Use block sharp cheddar and shred it fresh, not pre-shredded. Cold milk and cream are important. Never stop stirring the sauce, or it will stick or go lumpy.
Total time: 1 hour 15 minutes.