1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated
Longhorn Steakhouse Mac & Cheese
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender.
Drain, rinse under cold water, drain again and set aside in a large bowl.
Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the
butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not
brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the
paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the
cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture
thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.
Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta.
Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on
a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to
Makes 10 servings