Description
A rich, creamy, homestyle macaroni and cheese inspired by Joanna Gaines, featuring a smooth cheddar and Gruyère cheese sauce baked with tender pasta.
Ingredients
- 1 lb elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk and heavy cream. Continue whisking until the sauce thickens, about 5–7 minutes.
- Remove from heat and stir in the cheddar and Gruyère until melted and smooth.
- Add salt, pepper, and paprika if desired.
- Stir in the cooked macaroni until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, or until bubbly and lightly golden around the edges.
- Let rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese for the creamiest sauce.
- Add a breadcrumb topping for extra texture.
- Mix in cooked bacon or jalapeños for added flavor.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American