Ingredients
Scale
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat your oven to 350°F. Go ahead and grease that baking dish so it’s ready to go. I like to use a little butter or nonstick spray to keep the cleanup easy.
- Cook the pasta — but here’s the trick: cook it just a minute shy of al dente. This ensures that it won’t turn mushy when baked. Drain it and toss it with a bit of olive oil to prevent sticking.
- Make the roux. Melt the butter in a large saucepan or Dutch oven. Whisk in the flour and keep whisking until it’s bubbly and golden. This is what thickens your sauce, so don’t rush it! I’ve learned (the hard way) that undercooking the roux can lead to a sauce that’s more soupy than creamy.
- Add the milk and cream. Gradually whisk in the milk and heavy cream until smooth. You want to keep whisking until the mixture bubbles, then continue for another two minutes. This is where the magic happens — your sauce will start to thicken and get all velvety.
- The cheese! Stir in two cups of your cheese blend and whisk until it’s smooth. Then, add the remaining two cups and keep whisking until everything is creamy and melted. Your sauce should be thick, cheesy, and just begging to coat that pasta.
- Combine the pasta and sauce. Toss the pasta in with the cheese sauce until it’s fully coated. At this point, you might be tempted to grab a fork and dig in — resist! It gets even better after baking.
- Assemble and bake. Pour half of the mac and cheese into your prepared baking dish, sprinkle on half of the remaining cheese, then add the rest of the mac and cheese. Top with the last bit of cheese and your panko-Parmesan-butter mixture. Bake for about 30 minutes until bubbly and golden.
Notes
Serving ideas: Make it a meal
For a comforting, complete meal, serve this mac and cheese with a simple green salad (helps balance out the richness!) and maybe some roasted vegetables on the side. For a little extra color, you can sprinkle some fresh parsley or chives on top before serving. Want to go all out? Serve it in individual ramekins for a fun, personal touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner