Creamy Mac and Cheese

Ingredients

• 1 lb | Elbow or cavatappi pasta
• 1 tsp | Olive oil
• 16 oz, shredded | White Vermont Cheddar
• 8 oz, shredded | Blanc Gruyere
• 8 oz | Unsalted butter, 1 stick
• 1/2 cup | All-purpose flour
• 1 1/2 cup | Whole milk
• 2 1/2 cups | Half and Half
• 1/2 tbsp | Salt
• 1/2 tbsp | Black pepper
• 1/4 tbsp | Paprika
• 1/2 cup | Panko breadcrumbs
• 1 tbsp | Chopped parsley, for garnish

Method

1. Preheat the oven to 325°F. Grease a 3-quart or 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than the package directions for al dente. Drain, then drizzle with olive oil and toss to prevent sticking.
3. In a large bowl, combine the shredded Boar's Head® Vermont Cheddar Cheese and shredded Boar's Head® Gruyere Cheese. Divide the mixed cheese into three portions: (1) About 3 cups for the sauce, (2) 1 1/2 cups for the middle layer, and (3) 1 1/2 cups for the topping.
4. In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to combine. Cook for about 1 minute, whisking often, until smooth and slightly bubbly.
5. Slowly add the milk and half & half in stages, whisking between pours until smooth. Continue whisking and cooking over medium heat until the mixture becomes very thick, similar to a semi-thinned condensed soup.
6. Stir in salt, black pepper, and paprika. Add 3 cups of the mixed cheeses in two additions, stirring until fully melted and smooth.
7. In a large mixing bowl, combine the drained pasta with the cheese sauce and stir until evenly coated.
8. Pour half of the pasta mixture into the prepared baking dish. Sprinkle with 1 1/2 cups of the mixed cheeses. Top with the remaining pasta mixture.
9. Sprinkle the top with panko breadcrumbs and the final 1 1/2 cups of mixed cheeses. Bake for about 15 minutes, or until the cheese is bubbly and lightly golden.
10. Remove from the oven, garnish with chopped parsley, serve warm, and enjoy.