This homemade macaroni and cheese will have you tossing the box forever! Twice as delicious and just as fast with good wholesome ingredients. I used gruyere cheese, a super awesome melty swiss cheese I picked up at a local specialty shop. Swiss or any white cheese you like make a suitable alternative. Switch out the elbow mac for whatever shape you like also for a kid friendly twist.
Serve with broccoli or carrots on the side, a salad, or simply some garlic breadsticks.
PROTIP: I hate dirty dishes, so once I drain the pasta in the colander I make the milk rue right in that water pan, then return the pasta.
8 oz elbow macaroni, cooked and drained
2 Tbsp butter
2 Tbsp flour
¾ C Milk
¾ C Half and Half
2 C Sharp Cheddar, shredded
1 C Gruyere, Shredded
½ tsp salt
½ tsp ground pepper
¼ tsp paprika
Cook and drain macaroni, set aside. In saucepan melt butter, add flour and whisk until a browned rue forms. Add salt, pepper, paprika, milk, half and half, and ½ each of the shredded cheeses. Mix back in the pasta. If you choose to simply quick cook the mac and cheese in the saucepan, add the remaining cheese and heat until bubbly.
I prefer to bake it. Layer half the pasta mix into a baking dish, then ½ the remaining cheese. Spoon over the remaining pasta mix and then top with the final amount of cheeses. Bake at 350 degrees for 15 minutes. If you like a browned crust like I do broil for the last 5 minutes.