Baked Macaroni and Cheese

Instructions

1. 1

   Prep the Oven and Pasta: Preheat the oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Cook the elbow macaroni until just al dente (about 1 minute less than package instructions). Drain well and set aside.

2. 2

   Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook constantly for 1 to 2 minutes until it becomes a light, bubbly paste (do not let it brown).

3. 3

   Build the Béchamel: Gradually whisk the warmed whole milk into the roux in a slow, steady stream to prevent lumps. Continue whisking and simmering for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

4. 4

   Create the Cheese Sauce: Remove the saucepan from the heat. Stir in the mustard powder, smoked paprika, salt, and pepper. Gradually fold in 3 cups of the cheddar cheese and all of the gruyere until melted into a smooth, velvety cheese sauce.

5. 5

   Combine: Pour the cheese sauce over the cooked macaroni, folding gently until every noodle is heavily coated. Pour the mixture into a greased 9x13-inch baking dish.

6. 6

   Bake: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cheese topping is beautifully browned and slightly crusty. Let rest 10 minutes before serving.