Description
Baked mac and cheese is a comforting and delicious dish that combines creamy cheeses with pasta and a crispy topping.
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 Gruyère cheese, shredded
- Salt and pepper to taste
- 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
- Start by boiling a large pot of salted water. Once it’s boiling, add the elbow macaroni and cook it for 1 minute less than the package instructions suggest for al dente. Drain and toss with olive oil.
- In a saucepan, melt butter over medium heat, whisk in flour and cook until golden. Gradually add milk and cream, whisking constantly until thickened.
- Lower heat and stir in shredded cheeses until melted. Fold in the cooked pasta until fully coated.
- Layer half the pasta in a greased baking dish, sprinkle with cheese, and layer remaining pasta. Top with a mixture of Panko, Parmesan, butter, and smoked paprika.
- Bake at 350°F for 30 minutes until golden and bubbly. Let sit before serving.
Notes
For best results, use freshly shredded cheese and monitor the pasta closely to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 642 kcal
- Sodium: 480 mg
- Protein: 22 g