Macaroni & Cheese
Instructions:
Start by boiling a large pot of water. Once boiling, add the elbow pasta and cook for 1 minute less than the package recommends for al dente. After draining, drizzle with a little olive oil to prevent the pasta from sticking together.
While the pasta is cooking, melt butter in a separate large saucepan over medium heat. Once melted, sprinkle in flour, whisking constantly to combine. Cook this mixture for about 1 minute, making sure to whisk often.
Gradually pour in the whole milk and half-and-half into the flour and butter mixture, continuing to whisk constantly. Keep stirring until the mixture becomes smooth.
Continue to cook the mixture over medium heat, whisking frequently, until it thickens to a much thicker consistency than initially.
Remove the saucepan from the heat. Stir in the salt, black pepper, and paprika. Gradually add the medium cheddar, sharp cheddar, and shredded Gruyere cheese, stirring continuously until all the cheese has melted and the sauce is smooth.
Transfer the drained pasta back into the large pot. Pour the cheese sauce over the pasta, stirring thoroughly to ensure each piece of pasta is coated evenly. Cook over low heat for 5-8 minutes, stirring occasionally, to ensure the pasta and sauce meld together beautifully.
Serve the macaroni and cheese immediately, while it's hot and the cheese is perfectly melted. Enjoy your creamy, comforting dish!
Ingredients:
- 50.4 grams of elbow pasta
- 1.5 grams of olive oil
- 8.3 grams of unsalted butter
- 3.6 grams of all-purpose flour
- 38 grams of whole milk
- 25.7 grams of half and half
- 16.7 grams of medium cheddar cheese
- grams of sharp cheddar cheese
- 16.7 grams of gruyere cheese
- 1 gram of salt
- 0.1 grams of black pepper
- 0.1 grams of paprika