How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C). Grease a large 9x13 inch baking dish.
Cook the elbow macaroni
In a large pot of boiling salted water, cook the elbow macaroni for about 2 minutes less than the package directions for al dente. Drain and set aside.
8 minIn a large saucepan or Dutch oven, melt the butter
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, making sure it doesn't brown.
2 minGradually pour in the milk and heavy cream while whisking constantly
Gradually pour in the milk and heavy cream while whisking constantly. Continue to cook and whisk until the sauce thickens and begins to bubble slightly.
5 minReduce heat to low
Reduce heat to low. Stir in 3 cups of the cheddar cheese and all of the Gruyere cheese until melted and smooth. Season with salt, pepper, and smoked paprika.
Fold the cooked macaroni
Fold the cooked macaroni into the cheese sauce until well coated. Pour the mixture into the prepared baking dish.
Top with the remaining 1 cup of cheddar cheese
Top with the remaining 1 cup of cheddar cheese. Bake for 20-25 minutes until the cheese is bubbly and the top is slightly golden.
25 min
A little kitchen wisdom
For the best texture, grate your cheese from a block rather than buying pre-shredded; it melts much smoother. Don't overcook the pasta during the boiling stage as it will continue to cook in the oven.
