A true classic made to perfection. This creamy macaroni and cheese is packed with flavor thanks to Chef Gabe’s addition of smoked paprika and mounds of cheese.
Ingredients
- 10 ounces medium shell pasta, cooked
- 4 ounces butter
- 4 ounces all-purpose flour
- 20 ounces whole milk, warmed
- 4 ounces heavy cream, warmed
- 4 ounces shredded white cheddar, grated
- 4 ounces Monterey Jack cheese, grated
- 4 ounces Manchego cheese, grated
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoons granulated onion
- 2 tablespoons granulated garlic
- 1 tablespoon olive oil
- 1½ teaspoon smoked paprika
- 2 ounces shredded Monterey Jack cheese black pepper
- 1 ½ teaspoons smoked paprika
- 2 tablespoons green onion, thinly sliced
Preparation
Preheat the oven to 400°. In a large pot over medium high heat, melt the butter. Add the flour to the melted butter and whisk, cooking the flour for about 2 ½ minutes. Continue whisking in order to prevent clumping. Combine the milk and cream.
Slowly stream the milk/cream mixture into the flour mixture until all of the liquid is combined, whisking to prevent clumping. Once the mixture has started to thicken, add the granulated onion, garlic, paprika, salt, and pepper. Next, add the cheeses in fourths, whisking between additions.
Once the cheeses have been added and melted, pour in the cooked pasta and mix until the pasta is completely coated in the cheese sauce. Pour the macaroni and cheese into a cast iron pan or baking dish and top with the garnishes of cheese, pepper, and paprika. Place in the oven for 10 to 15 minutes. Remove once the cheese is melted and golden brown. To serve, top with green onions.
About this recipe
CHEF GABE’S NOTE: You can make this recipe with your favorite cheeses, change the pasta, and even add some of your favorite mac toppings before placing in the oven to make this recipe a family favorite.
