40 Minutes
6–8 Servings
Rich & Cheesy
Ingredients
Pasta & Cheese Sauce
- 1 lb (454 g) elbow macaroni
- 1 tsp olive oil
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 2½ cups half-and-half
- 4 cups shredded medium cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1½ tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
Breadcrumb Topping
- ¼ cup breadcrumbs
- 2 tbsp melted butter
- ¼ tsp garlic powder
Directions
Preheat oven to 325°F (165°C) and grease a deep 9 × 13-inch (23 × 33 cm) baking dish.
Cook pasta in boiling salted water for 1 minute less than package instructions. Drain and toss lightly with olive oil.
Shred the cheeses, toss together, and set aside 1 cup for the topping.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, until sandy in texture.
Slowly whisk in the milk and half-and-half until smooth. Cook until the sauce is thick enough to coat the back of a spoon.
Remove from heat and stir in salt, pepper, paprika, and 5 cups of cheese until melted and smooth.
Combine breadcrumbs, melted butter, and garlic powder in a small bowl.
Use your WaltzGrip Scraping Spatula to mix the drained pasta into the cheese sauce. Pour into the baking dish and top with the reserved cheese and breadcrumb mixture.
Bake for 15–20 minutes, until bubbling and lightly golden. Remove carefully with Kitchen Mama Silicone Oven Mitts and serve warm.
Try It Your Way
- Extra Crispy → Swap regular breadcrumbs for panko for an extra-crispy topping.
- Add Some Heat → Add ¼ tsp cayenne pepper or diced jalapeño to the cheese sauce.
Shred cheese fresh from the block for a smoother, creamier sauce. Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
