A rich, soul-warming baked macaroni and cheese featuring a velvety homemade cheese sauce and a perfect golden crust.
Shred your sharp cheddar and Monterey Jack. Set aside half of the total cheese for layering.
Make the Roux: In a saucepan over medium-low heat, melt the butter. Slowly whisk in the flour until smooth and light brown.
Gradually pour in milk and heavy cream, whisking constantly. Add salt, pepper, and paprika.
Stir in half of your shredded cheese and the Velveeta chunks. Whisk until the sauce is smooth with a good "cheese pull."
Fold the cooked noodles into the cheese sauce until well-coated.
In a greased baking dish, add a layer of macaroni, then a layer of the remaining shredded cheese. Repeat until the dish is full. Top with an extra sprinkle of paprika.
Bake at 400°F for 15-20 minutes until bubbly and golden.
Let the dish sit for 10 minutes before serving to allow the sauce to set.Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
