This recipe is very versatile, so feel free to experiment and make it your own. I used penne for this recipe, but you can also make it with macaroni or another pasta of your choice. With the shredded cheese, you could use sharp cheddar or mild. I used two cups of a mozzarella/parmesan mix, but you could change it out and use colby jack and it would taste great as well.
- 1 lb dried penne pasta
- 1 stick butter
- 1 1/2 cups milk
- 2 1/2 cups heavy cream (you can subsitute half and half)
- 1/2 cup all purpose flour
- 4 cups shredded medium cheddar cheese, divided (can substitute sharp cheddar)
- 2 cups shredded mozzarella/parmesan cheese, divided (can substitute colby jack)
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 tsp paprika
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Cook your dried pasta as instructed on box. Add olive oil to water to prevent sticking.
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Preheat oven to 325 degrees.
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Grease a 3 qt (9×13) baking dish.
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While the pasta is cooking, mix your cheeses together in a medium size bowl.
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Mix your heavy cream and milk in a bowl and set aside.
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Melt your butter in a large saucepan over medium heat. Sprinkle in your flour, whisking constantly while adding. Cook for one minute, whisking constantly.
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Slowly pour in half of your milk mixture. Whisk constantly until smooth.
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Pour in remaining milk mixture and whisk constantly until thickened.
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Mix in spices and 1 1/2 cups of cheese mixture. Stir together to combine.
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Add another 1/2 cups of cheese mixture and stir until completely melted and smooth.
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In large bowl/pot combine your cooked pasta with your saucepan mixture. Mix well.
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Pour half of your pasta mixture into your greased baking dish. Top with half of your remaining shredded cheese mixture.
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Pour remaining pasta mixture as another layer and then top with the remaining shredded cheese mixture.
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Bake in oven for 15 minutes, until your cheese is bubbly and lightly browned.
