If you are looking for the most indulgent, decadent, creamy baked mac and cheese this is the recipe for you. It's perfect for the holidays, family gatherings, or impressing guests.
- 1 pound (453g) elbow macaroni
- 4 tablespoons butter
- ⅓ cup (45g) all purpose flour
- ½ teaspoon each: salt, onion powder, garlic powder, prepared mustard
- 3½ cups (830ml) half and half
- pepper to taste
- 1 pound (453g) cheddar, shredded
- 1 pound (453g) mozzarella, shredded
- 5 ounces (150g) gruyere, shredded
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Preheat oven to 375°F. Bring a large pot of water to boil and cook pasta according to package directions until 3 minutes less than fully cooked. Drain pasta and add back to pot.
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Meanwhile, in a large saucepan melt the butter over medium low heat. Once melted whisk in the flour, salt, garlic powder, onion powder, prepared mustard and pepper, and cook for 1 minute.
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Slowly whisk in the half and half and cook while whisking until slightly thickened. Remove from heat and stir in shredded cheeses. Don't worry about the cheese completely melting it will when baked. Fold on the cooked pasta. Pour into 9x13 baking dish and bake for 25-30 minutes or until hot and bubbly and golden on top.
- STORAGE: Store completely cooled mac and cheese covered in the refrigerator for up to 5 days. This recipe is best the day it is made but if you do have leftovers reheat them gently in the microwave and stir often. It will not be the same consistency as the day you made it but it will still taste good!
- MAKE AHEAD: Yes, but with a few changes. After cooking the pasta drain and return to the pan and toss with 2 tablespoons of butter. Resume with the recipe and instead of baking cover with plastic wrap pressing the plastic wrap on the surface of the mac and cheese so it doesn't form a film. Store in the refrigerator for up to 2 days. Remove from the refrigerator 30 minutes before baking. Bake as directed.