Melissa's Mac-n-Cheese

probably the best ever.



Yield: 8 to 12 servings.

4 tablespoons butter, plus 2 tbsp, plus 1 tbsp
4 tablespoons flour
2 cups milk
salt and ground black pepper to taste
pinch cayenne (optional)
pinch paprika

1 pound elbow macaroni

12 ounces grated cheddar cheese
12 ounces grated gruyere cheese


Mix cheeses together in a bowl and set aside.

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the milk little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, cayenne, and a handful of the cheese mixture. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add the bechamel sauce and stir until well combined. Set aside.

Grease a 3-quart baking dish or casserole with 1tbsp of butter and set aside.

Place one-half of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with the other half of the macaroni and the rest of the cheese mixture. Top with remaining butter broken into small chunks, and a sprinkle of paprika.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Turn heat up to 425 for last 5-10 minutes of baking to brown top. Remove from the oven and allow to sit for 5 minutes before serving.