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#tipTuesday - best Mac N Cheese Recipe

Today's #tipTuesday is the best homemade mac n cheese recipe not to mention an EASY recipe. It's a WIN-WIN! Make this for your family, your friends, your next church picnic, Thanksgiving, or just because it's a Tuesday! Ingredients

1 lb. dried elbow pasta (I use the jumbo elbow pasta) 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk

2 1/2 cups half and half 4 cups grated medium sharp cheddar cheese, divided

2 cups grated Gruyere cheese, divided 1/2 Tbsp. salt 1/2 tsp. black pepper

  1. Preheat oven to 325 degrees F and grease a 9 x 13" pan.

  2. Bring a large pot of water to a boil. When boiling, add dried pasta and cook 1 minute less than the package instructs. Drain and drizzle with a little bit of olive oil to keep from sticking.

  3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide. Approximately 3 cups for the sauce, 1-1/2 cups for the inner layer, and 1-1/2 cups for the topping.

  4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

  5. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

  6. Stir in spices and 1-1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1-1/2 cups of cheese, and stir until completely melted and smooth.

  7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1-1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

  8. Sprinkle the top with the last 1-1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. You can broil at the very end for a crispier top but watch it closely.

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