Description
An ultra-velvety, cheese-lover’s dream featuring a blend of sharp cheddar and gruyere over perfectly cooked elbow pasta.
Ingredients
Scale
- 16 oz dried macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 3 cups sharp cheddar cheese (grated)
- 1 cup Gruyere cheese (grated)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground mustard
Instructions
- Boil macaroni in salted water until al dente; drain and set aside.
- Melt butter in a saucepan and whisk in flour to create a roux.
- Slowly whisk in milk and heavy cream until thickened.
- Add spices and reduce heat to low.
- Stir in grated cheeses until the sauce is smooth and melted.
- Fold the cooked macaroni into the cheese sauce and serve warm.
Notes
High in calcium, incredibly satisfying, and made with fresh ingredients instead of preservatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 kcal