Ingredients:
-1 lb cavatappi pasta
-1/2 cup unsalted butter
-1/2 cup all purpose flour
-1 1/2 cups whole milk
-2 1/2 cups half and half
-4 cups grated medium sharp cheddar cheese
-4 cups grated Gruyere cheese
-1/2 tbsp salt
-1/2 tsp black pepper
-1/4 tsp paprika
Directions:
1. Preheat oven to 325 degrees and grease a 3 qt baking dish (9x13")
2. Bring a large pot of salted water to a boil. When boiling, add pasta and cook for 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking
3. While water is coming up to a boil, grate the cheeses and mix them together
4. Melt butter in a large saucepan over medium heat
5. Sprinkle in flour and whisk to combine. Mixture will turn a light caramel color. Cook for approximately 1 minute, whisking often
6. Slowly pour in about 2 cups of the milk/half and half, while whisking constantly, until smooth
7. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
8. Continue to heat over medium heat, whisking very often, until it creates a very thick consistency
9. Remove from the heat and stir in salt, pepper, paprika, and cheese, (reserve 1 cup of the cheese for later)
10. Stir to melt and combine.
11. In a large mixing bowl, combine drained pasta with cheese sauce
12. Pour into the prepared baking dish. Sprinkle the top with the last cup of cheese and bake for 15 minutes, until bubbly and lightly golden brown
Comments