Description
A creamy, cheesy baked macaroni and cheese recipe featuring a blend of sharp cheddar and Gruyere cheeses, topped with a golden, buttery panko breadcrumb crust. Perfectly cooked pasta is combined with a rich cheese sauce, baked to bubbly perfection, making a comforting and crowd-pleasing dish.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 1 tbsp extra virgin olive oil
Cheese Sauce
- 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
Topping
- 1 1/2 cups panko breadcrumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish and set aside to prepare for baking the mac and cheese.
- Prepare Cheese and Pasta: In a large bowl, combine the shredded sharp cheddar and Gruyere cheeses. Cook the pasta until slightly underdone, then drain, drizzle with olive oil, and set aside to prevent sticking.
- Make Roux and Sauce: Melt the unsalted butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute until bubbly to create a roux. Gradually whisk in the whole milk and heavy cream until the mixture is smooth and thickened. Season with salt and pepper to taste.
- Add Cheese to Sauce: Add half of the shredded cheese mixture to the sauce, whisking continuously until melted. Then add the remaining cheese and continue whisking until the sauce is thick and creamy.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until fully coated with the creamy mixture.
- Layer in Baking Dish: Pour half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle with half of the remaining cheese from the bowl, then add the rest of the mac and cheese evenly over the top.
- Prepare and Add Topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and smoked paprika. Sprinkle this mixture evenly over the top of the mac and cheese before baking.
- Bake: Bake in the preheated oven for 30 minutes, or until bubbly and golden brown on top.
- Serve: Allow the baked mac and cheese to cool slightly before serving for best texture and flavor.
Notes
- Cooking pasta slightly underdone prevents it from becoming mushy after baking.
- Using a blend of sharp cheddar and Gruyere offers a richer and more complex flavor.
- The panko breadcrumb topping adds a crunchy contrast to the creamy mac and cheese.
- For a smokier flavor, smoked paprika is preferred, but regular paprika works well too.
- Feel free to substitute whole milk with 2% milk for a lighter sauce.
- Ensure to season the cheese sauce adequately with salt and pepper for balanced flavor.
