Baked macaroni and cheese, made with a homemade white sauce with cheese and butter, along with cooked macaroni and seasonings.
• 1 1/2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 1 cup half-and-half
• 1/4 teaspoon paprika
• 1/2 teaspoon pepper
• 20 ounces cubed Dofino Creamy Havarti, divided
Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 16 ounces of the havarti cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Serves 4 to 6