Macaroni & Cheese

Ingredients

• 1 lb macaroni
• 1⁄2 cup butter
• 1⁄2 cup flour
• 11⁄2 cups milk
• 21⁄2 cups half and half
• 1⁄2 Tbs salt
• 1⁄2 tsp pepper
• 1⁄4 tsp paprika
• 2 cups grated Sharp Cheddar
• 1 cup grated Colby
• 1 cup grated Muenster
• 11⁄2 cups grated Gruyere
• 1⁄2 cups grated Mozzarella

Directions

1. Preheat oven to 325° F and grease a 3 quart baking dish (9x13"). Set aside.
2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook until almost done. 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 into three piles. Approximately 3 cups for one pile and 11⁄2 cups each for the the other two.
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 or so 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 with a very thick consistency.
5. Remove from the heat and stir in spices and half of the 3 cup pile of cheeses, stirring to melt and combine. Stir in the other half of the pile and stir until completely melted and smooth.
6. 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 one of the remaining piles of grated cheese, then top that with the remaining pasta mixture.
7. Cover the top with the last of the cheese then bake for 15 minutes, until cheesy is bubbly and lightly golden brown.