Creamy Baked Mac and Cheese

Ingredients

Before you start

• •
  Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
• •
  Shred cheeses and toss together to mix, then divide into three portions: approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
• •
  Allow milk and half and half to come to room temperature.

Instructions

1. 1.
   Bring a large pot of salted water to a boil. Add dried elbow pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little olive oil to keep from sticking.▶1:00
2. 2.
   Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine until the mixture looks like very wet sand. Cook for approximately 1 minute, whisking often.▶1:00
3. 3.
   Slowly pour in about 2 cups of the half and half while whisking constantly until smooth. Slowly pour in the remaining half and half plus the whole milk while whisking constantly until combined and smooth.
4. 4.
   Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency, almost the consistency of a semi-thinned condensed soup.
5. 5.
   Remove from heat and stir in spices and 1 1/2 cups of the cheese mixture, stirring until melted. Stir in another 1 1/2 cups of cheese and stir until completely melted and smooth.
6. 6.
   In a large mixing bowl, combine the drained pasta with the cheese sauce and stir until fully combined.
7. 7.
   Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then top with the remaining pasta mixture.
8. 8.
   Sprinkle the top with the remaining 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.▶15:00