From the kitchen of Stephanie Knewasser
Bring a large pot of salted water to a boil.
Add:
1 lb cavatappi or elbow pasta
Cook pasta for 1 minute less than the package says for al dente.
Drain.
Meanwhile, shred 6 c of cheese, any combination of:
Gruyere, Cheddar, Fontina, Gouda, Monterey Jack cheese (measure after shredding)
Set aside.
Melt in a large pot over low heat:
1/2 c butter
Add:
1/2 c flour
Stir until incorporated.
Stirring constantly, slowly add:
2 3/4 c whole milk
1 1/4 c heavy cream
Add little by little, stirring constantly until incorporated and smooth, then add a little more, continue until all dairy is added.
Remove from the heat.
Add:
2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
the 6 c of shredded cheese(s), reserve a little for sprinkling on top
Stir until cheese is melted and smooth.
Add:
the cooked pasta
Pour into a greased 9″ x 13″ baking dish.
Sprinkle reserved cheese on top.
Shake with parsley for color.
Bake uncovered @ 325, 15 minutes or until bubbly.
To made ahead:
Instead of baking, let cool.
Cover and refrigerate.
Let rest at room temperature for 30 minutes before cooking.
Bake uncovered @ 325, 25 minutes or until bubbly.
NOTES:
- Mac & Cheese in photo was made with all Fontina
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