Ingredients
Equipment
Method
Prep and bake
- Preheat oven to 350F, then butter a 9x13-inch baking dish with a light, even coating.
- Cook elbow macaroni 2 minutes less than package directions, then drain and set aside.
- Melt butter in a Dutch oven, then whisk in all-purpose flour and cook for 1 minute.
- Slowly whisk in whole milk and evaporated milk until the mixture is smooth.
- Simmer for 5-6 minutes until thickened, then season with salt, black pepper, dry mustard, and smoked paprika.
- Stir in 3 cups shredded sharp cheddar and 1 1/2 cups shredded Gruyere or Colby jack until fully melted, then fold in the pasta.
- Pour the pasta mixture into the buttered dish and top with the remaining sharp cheddar and remaining Gruyere or Colby jack.
- Bake for 25-30 minutes until bubbly and golden, then rest for 10 minutes before serving.
Notes
For the smoothest sauce, whisk the milk in gradually to prevent lumps before it simmers to thicken. Store leftovers in the fridge up to 4 days; reheat in a 325F oven or microwave until hot throughout. Freezing is okay for up to 2 months, though texture may soften slightly after thawing. For a lower-lactose option, use lactose-free milk and lactose-reduced cheese while keeping the same technique.