1-Cooking the Pasta: First, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, which typically takes about 8-10 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta thoroughly but do not rinse it this helps the sauce adhere better. Set the cooked pasta aside while you prepare the cheese sauce. If using gluten-free or alternative pasta varieties, adjust cooking times according to package instructions as they may vary.

2-Creating the Roux: In a medium saucepan over medium heat, melt the 1/2 cup of unsalted butter. Once fully melted and slightly frothy, gradually whisk in the 1/2 cup of all-purpose flour. Continue stirring to form a smooth paste (this is called a roux) and cook for approximately 2 minutes. This step is crucial as it eliminates the raw flour taste and helps create the desired thickening effect for your sauce.

3-Building the Creamy Base: With your roux ready, it’s time to gradually add the liquids. Slowly pour in the 1 1/2 cups of whole milk while whisking constantly to prevent lumps from forming. Once the milk is fully incorporated and the mixture begins to thicken, add the 2 1/2 cups of half and half, continuing to whisk. Maintain medium heat and cook for about 5-7 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.

4-Incorporating the Cheese: Remove the saucepan from the heat before adding the cheese this prevents the cheese from becoming grainy. Gradually mix in the 4 cups of shredded medium cheddar cheese, stirring until it’s completely melted. Repeat this process with the 2 cups of shredded Gruyere cheese. The residual heat from the sauce is sufficient to melt the cheese properly. If you’re making a vegan variation, add your plant-based cheese substitutes in this step as well.

5-Seasoning and Combining: Once all the cheese has melted and the sauce is smooth, add your seasonings: 1/2 tablespoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Stir well to incorporate them evenly. Now, gently fold in the cooked pasta, ensuring each piece is thoroughly coated with the cheese sauce. If you prefer a spicy kick, this is the perfect time to add a pinch of cayenne pepper or additional paprika.

6-Baking to Perfection: Transfer the mac and cheese into a buttered baking dish, spreading it evenly. If you’d like an extra cheesy top, sprinkle additional shredded cheese over the surface. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the top is golden and the sauce is bubbly around the edges. For dairy-free versions, keep a close eye as they may require less baking time. Allow the baked mac and cheese to rest for a few minutes before serving to let the sauce set slightly.