Featuring a blend of cheddar and gruyere cheeses, this delicious dish is perfect for serving as a hearty main dish or a satisfying side.
- Elbow macaroni - Butter - Flour - Milk - Heavy cream - Cheddar cheese - Gruyere - Paprika - Salt and pepper
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and stir until incorporated. Cook for 2 minutes to help eliminate the raw flower taste.
Slowly add the milk, whisking constantly until the mixture is creamy and thick. Add in the heavy cream, paprika, cheddar cheese and gruyere.
Stir until the cheese is melted, then turn off the heat. Drain the water from the pasta and transfer the cooked pasta to the sauce mixture and stir well to combine.
Transfer the cheesy pasta to a baking pan and top with the remaining cheese. Bake for 10 minutes or until golden and bubbly on top.