Macaroni and Cheese


1 Pound Rotini Macaroni

5 tbsp Unsalted Butter

3 tbsp All Purpose Flour

1 1/2 cups Half and Half Milk

1 1/2 cups Milk

1/2 cup Pasta Water

1 cup Sharp Cheddar Cheese, shredded

2/3 cup Colby Jack, shredded

1/3 cup Smoked Gouda, shredded

(Keep a little of each for topping)

1/2 teaspoon black pepper

Dash of paprika

Salt to taste

Toppings: chopped parsley or chives


Boil pasta per box directions, reserve 1/2 cup of pasta water and drain the rest.

To make the roux, melt the butter on medium heat. Add in the flour. Continue mixing the entire time.

Slowly begin adding the milk little by little then whisking. Once there are no more clumps and the mixture is smooth and creamy, add the rest of the milk slowly.

Take your cheese one handful at a time and sprinkle it in while continuously whisking. You want it all to melt and blend together.

Add in your desired spices (salt, black pepper, paprika)

Add in pasta and slowly fold in with the cheese mix.

Pour the pasta into a baking dish and sprinkle with the cheese you have reserved. Broil for 5 minutes or until the cheese melts and becomes golden.

*Note: You also have the option of sprinkling panko on top for a crunchier crust