Description
A rich, creamy, and cheesy baked mac and cheese topped with crispy, buttery breadcrumbs for the ultimate comfort food experience
Ingredients
Scale
- 16 oz elbow macaroni (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 oven to 350°F (175°C). Grease a 3-4 quart baking dish.
- Cook pasta 1 minute shy of al dente. Drain and toss with olive oil.
- Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in milk and cream, cooking until thickened.
- Stir in cheddar and Gruyere cheeses until smooth. Season with salt and pepper.
- Mix the pasta with the cheese sauce and layer it in the prepared dish with extra shredded cheese.
- Combine panko crumbs, Parmesan, melted butter, and paprika; sprinkle over the top.
- Bake for 30 minutes until bubbly and golden. Broil for extra crispiness, if desired.
Notes
- Use freshly shredded cheese for the best melt.
- Let the mac and cheese rest for 5 minutes before serving.
- Customize with add-ins like roasted veggies or cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: american