Ingredients

• 1 package (16 oz) shell pasta
• 1 Tablespoon extra virgin olive oil
• 6 Tablespoons unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 2 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a large 3 qt. baking dish and set aside.
3. Combine shredded cheeses in a large bowl and set aside.
4. Cook the pasta according to the package instructions but one minute under the recommended cooking time.. Remove from heat, drain, and place in a large bowl.
5. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
6. Melt butter in a deep saucepan.
7. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
8. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
9. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. If sauce too thick for you, add a little more milk until desired consistency obtained.
10. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
11. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
12. Bake until bubbly and golden brown, about 20 minutes. Serve immediately.

You can substitute the pasta for your favorite.

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