Best Homemade Baked Mac (Print Version)
# Ingredients:
01 -
16 oz elbow macaroni, cooked (or other tubular pasta)
02 -
1 tbsp extra virgin olive oil
03 -
6 tbsp unsalted butter
04 -
1/3 cup all-purpose flour
05 -
3 cups whole milk
06 -
1 cup heavy whipping cream
07 -
4 cups shredded sharp cheddar cheese
08 -
2 cups shredded Gruyere cheese
09 -
Salt and pepper to taste
10 -
1 1/2 cups panko crumbs
11 -
4 tbsp melted butter
12 -
1/2 cup shredded Parmesan cheese
13 -
1/4 tsp smoked paprika (or regular paprika)
# Instructions:
01 -
Preheat oven to 350°F. Lightly grease a large 3-quart or 4-quart baking dish and set aside.
02 -
Combine shredded cheddar and Gruyere cheeses in a large bowl and set aside.
03 -
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
04 -
Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing the cheese sauce.
05 -
Melt butter in a deep saucepan or Dutch oven. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
06 -
Gradually whisk in the milk and heavy cream until smooth. Continue cooking and whisking until bubbles appear on the surface. Cook for an additional 2 minutes, whisking continuously. Season with salt and pepper.
07 -
Whisk in 2 cups of shredded cheese until smooth, followed by another 2 cups. Continue whisking until the sauce is creamy and thick.
08 -
Stir the cooled pasta into the cheese sauce until fully coated.
09 -
Pour half of the mac and cheese into the prepared baking dish. Top with 2 cups of remaining shredded cheese, followed by the rest of the mac and cheese.
10 -
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle the mixture over the top.
11 -
Bake in the oven until bubbly and golden brown, approximately 30 minutes. Serve immediately.