Baked Mac and Cheese
Course: Recipes
Servings
0
Prep time
1
hourCooking time
0
minutesCalorieskcal
Total time
1
hourA great Mac and Cheese recipe featuring three types of cheese. Picky husband approved.
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Ingredients
16 oz 16 elbow macaron, cooked (or other tubular pasta)
1 tbsp 1 extra virgin olive oil
6 tbsp 6 unsalted butter
1/3 cup 1/3 all purpose flour
3 cup 3 whole milk
1 cup 1 heavy whipping cream
4 cup 4 sharp cheddar cheese, shredded
2 cup 2 gruyere cheese, shredded
salt and pepper to taste
1 1/2 cup 1 1/2 panko bread crumbs
4 tbsp 4 butter, melted
1/2 cup 1/2 shredded parmesan cheese
1/4 tsp 1/4 smoked paprika
Directions
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.rnDrizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
