directions

1. Preheat your oven to 325°F and lightly grease a 9x13” baking dish. Set aside.
   
2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook it for about a minute less than the package suggests for al dente. Drain, then toss with a bit of olive oil to prevent sticking.
3. Shred your cheese and separate into three portions: About 3 cups for the sauce, 1 1/2 cups for the middle layer, 1 1/2 cups for the topping
4. In a large saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about a minute until it forms a paste-like consistency. Slowly pour in 2 cups of the half and half, whisking continuously until smooth. Then, add the remaining half and half along with the whole milk, whisking until fully incorporated.
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   Continue cooking, stirring frequently, until the sauce thickens to a rich, creamy consistency. It should resemble slightly thinned-out condensed soup.
5. Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheese. Mix until melted, then add another 1 1/2 cups, stirring until smooth.
6. In a large bowl, combine the cooked pasta with the cheese sauce and mix well. Pour half of the mac and cheese into the prepared baking dish, then sprinkle with 1 1/2 cups of shredded cheese. Add the remaining pasta mixture on top.
7. Finish by sprinkling the last 1 1/2 cups of cheese over the top. Bake for about 15 minutes, or until the cheese is bubbly and golden.
8. Let it cool slightly before serving. Enjoy your rich and creamy homemade baked mac and cheese!

*Tip

Where to find these ingredients?

Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!