Makes 2 large dishes (9" x 13")
Ingredients
- 2 16 oz boxes of elbow macaroni
- 1 tablespoon of olive oil
- 2/3 cup of flour
- 8 cups of cheddar cheese (shredded)
- 1 cup of parmesan cheese (shredded)
- 6 cups of whole milk
- 1 pint (2 cups Megan) of heavy whipping cream
- 12 tablespoons of butter (1.5 sticks)
- 1/2 teaspoon of paprika
- Salt and pepper (to taste)
Instructions
1. Boil macaroni and drain but do not rinse
2. While macaroni is still hot, add olive oil, mix, and let cool while you make sauce
3. Melt butter in sauce pan
4. Whisk in flour and cook over medium heat for ~ 1 minute until bubbly and golden brown
5. Slowly whisk in milk and heavy cream until smooth
6. Whisk for about 2 minutes until it is thickened slightly
7. Add salt, pepper and paprika
8. Slowly add in cheese until fully incorporated
9. Mix together macaroni and sauce in a large bowl
10. Add mixture to the cooking pans
11. Bake at 350 degrees for ~ 30 minutes