1 lb. elbow pasta, just like mama used to have
1/2 cup of good ol’ unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk, the creamier the better
2 1/2 cups half and half
4 cups of medium sharp cheddar cheese, shredded (and don’t you go buyin’ it pre-shredded)
2 cups Gruyere cheese, shredded (again, shred it yerself, darlin’)
A pinch of salt, about 1/2 Tbsp.
1/2 tsp. black pepper, for that kick
1/4 tsp. paprika, for a lil’ color and flair
Let’s get cookin’:
Preheat that oven of yours to 325 degrees F. Grab a 9×13″ baking dish and give it a good greasin’.
Now, fill a big ol’ pot with water and a sprinkle of salt. Get it boilin’, then throw in the pasta. Cook it a minute less than what that there package tells ya for al dente. Drain it, and give it a splash of olive oil to keep it from gettin’ all clingy-like.
While you’re waitin’ on that water, get to shreddin’ yer cheeses. Mix ’em together and divide ’em into three piles. About 3 cups for the sauce, 1 1/2 cups to layer in the middle, and 1 1/2 cups for the golden top.
Melt yer butter in a big saucepan over medium heat. Toss in the flour and give it a good whiskin’. It’ll look a bit like wet sand from the creek bed. Let it cook for a minute, keepin’ that whisk movin’. Gradually pour in the half and half, keep whiskin’. Once it’s smooth, add the milk.
Keep on whiskin’ ’til it’s thicker than a cowboy’s accent.
Take it off the heat and mix in yer spices and 1 1/2 cups of the cheeses. Give it a good stir ’til it’s smooth as a prairie sunset. Add another 1 1/2 cups of cheese and stir until it’s as smooth as a country ballad.
In a big mixin’ bowl, mix that drained pasta with your creamy cheese sauce. Pour half of it into your greased baking dish. Sprinkle 1 1/2 cups of cheese over the top, then add the rest of the pasta mixture on top.
Top it all off with the last 1 1/2 cups of cheese, then bake it for ’bout 15 minutes. When it’s all bubbly and lightly golden, you’ll know it’s done to perfection.
