Description
Outrageously cheesy and ultra creamy, this baked mac and cheese features a crunchy golden Panko-Parmesan topping, making it the ultimate comfort food.
Ingredients
- 16 oz elbow macaroni, cooked
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- ⅓ 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
- Topping:
- 1 ½ cups panko crumbs
- 4 tbsp butter, melted
- ½ cup Parmesan cheese, shredded
- ¼ tsp smoked paprika
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 3- or 4-quart baking dish and set aside.
- Cook pasta one minute shy of al dente according to package directions. Drain, place in a large bowl, drizzle with olive oil, and toss. Set aside.
- In a saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden and bubbly.
- Gradually whisk in milk and cream until smooth. Cook until bubbling, then whisk for another 2 minutes. Season with salt and pepper.
- Add 2 cups shredded cheddar and whisk until smooth. Add 2 more cups and continue whisking until thick and creamy. Stir in Gruyere cheese until melted.
- Add cooled pasta to cheese sauce and stir until fully coated.
- Pour half of the mac and cheese into prepared dish. Sprinkle with 2 cups of shredded cheese, then layer the remaining pasta mixture on top.
- In a small bowl, mix panko, Parmesan, melted butter, and paprika. Sprinkle evenly over the pasta.
- Bake for 30 minutes until bubbly and golden brown. Serve hot.
Notes
Slightly undercook the pasta so it doesn’t get mushy after baking. For extra flavor, mix in a pinch of mustard powder or cayenne into the cheese sauce. Store leftovers in the fridge for up to 4 days. Reheat covered at 350°F for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American