Description
Ultra creamy and outrageously cheesy baked mac and cheese topped with a buttery Panko-Parmesan crust.
Ingredients
Scale
- 16 oz elbow macaroni
- 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
Instructions
- Preheat oven to 350°F and grease baking dish.
- Cook pasta one minute shy of al dente, drain and toss with olive oil.
- Melt butter and whisk in flour until golden.
- Gradually whisk in milk and cream until smooth and thickened.
- Add shredded cheese gradually, whisking until creamy.
- Stir pasta into cheese sauce.
- Layer half in dish, add cheese, then remaining pasta.
- Mix topping ingredients and sprinkle over top.
- Bake 30 minutes until bubbly and golden.
Notes
- Use freshly shredded cheese for best melt.
- Do not overcook pasta before baking.
- Broil briefly for extra crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 642
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 110mg