Autumn Mac and Cheese

Make Ahead Recipe!

Ingredients

1 pound elbow macaroni

1 quart whole milk

8 tablespoons unsalted butter, divided

½ cup all-purpose flour

12 ounces Gruyere, grated

8 ounces extra-sharp Cheddar, grated

½ teaspoon paprika

Salt and pepper to taste

1 ½ cups fresh white breadcrumbs

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook macaroni in salted boiling water until al dente then drain.
3. Heat the milk in saucepan to hot but not boiled. Melt 6 tablespoons of butter in large pot and add the flour. Stirring with a whisk, cook over low heat for 2 minutes. Slowly add hot milk, cook for two minutes until thickened.
4. Off the heat, add the Gruyere, Cheddar, paprika, salt, and pepper. Stir until cheese is melted. Add cooked macaroni, stir well. Pour into baking dish.
5. Melt the remaining 2 tablespoons of butter, combine with breadcrumbs and sprinkle on top.
6. Bake for 35 minutes, or until the sauce is bubbly and breadcrumbs are browned.

Enjoy!

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