Ingredients

• 4 cups uncooked pasta
• 6 Tablespoons butter
• 6 Tablespoons flour
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 4 cups shredded cheese (I used a blend of two cheeses)
• 2 teaspoons salt
• 1 teaspoon white pepper*
• 1 teaspoon paprika

Instructions

1. Set your oven to 325ºF.
2. Lightly coat a 9” x 13” casserole dish with grease and set it aside.
3. In a large pot, melt the butter over medium heat.
4. At the same time, cook the macaroni in another pot following the package instructions, but stop just before it reaches your ideal tenderness so it doesn’t become too soft later.
5. Once the butter has melted, whisk in the flour to create a smooth paste (roux). Add seasoning as desired.
6. Pour in the milk and cream, then raise the heat slightly to medium-high while whisking.
7. Add 3 cups of the shredded cheese, continuing to whisk as it melts and the sauce thickens.
8. Drain the pasta without rinsing it.
9. When the sauce is fully smooth and the cheese has melted, combine it with the cooked macaroni.
10. Transfer everything into the prepared casserole dish.
11. Sprinkle the remaining 1 cup of cheese over the top.
12. Bake for 25 minutes, or until the top is melted and lightly browned.
13. Let the dish rest for 5–10 minutes before serving to allow the sauce to settle.