Ingredients
- 16 oz elbow macaroni (or other tubular pasta): Elbow macaroni is the traditional choice for mac and cheese, but feel free to substitute with any tubular pasta you prefer, such as penne or cavatappi. The tube shape holds the cheese sauce beautifully, ensuring every bite is bursting with flavor.
- 1 tbsp extra virgin olive oil: A simple drizzle to coat the pasta and help keep it from sticking together while you prepare the sauce.
- 6 tbsp unsalted butter: A key ingredient for the sauce, contributing to its rich, creamy texture.
- 1/3 cup all-purpose flour: The flour is used to create a roux, which thickens the sauce and ensures that it’s smooth and velvety.
- 3 cups whole milk: Whole milk gives the sauce its rich creaminess, making each bite decadently smooth.
- 1 cup heavy whipping cream: This adds extra indulgence and depth of flavor to the sauce, creating that ultra-creamy texture we crave in mac and cheese.
- 4 cups sharp cheddar cheese, shredded: Sharp cheddar is a classic choice for mac and cheese, offering that familiar, bold cheese flavor. Its meltability is key to creating a smooth sauce.
- 2 cups Gruyère cheese, shredded: Gruyère adds a nutty, slightly sweet depth of flavor to the cheese sauce, complementing the cheddar perfectly.
- Salt and pepper, to taste: Essential for seasoning the cheese sauce and bringing out the full flavor of the cheeses.
- 1 1/2 cups Panko crumbs: Panko crumbs are light and airy, making for a crunchy, golden topping that contrasts beautifully with the creamy mac and cheese.
- 4 tbsp butter, melted: The melted butter helps to crisp up the Panko topping, creating that irresistible crunch.
- 1/2 cup Parmesan cheese, shredded: Parmesan adds a salty, umami flavor that enhances the overall richness of the dish.
- 1/4 tsp smoked paprika (or regular paprika): A touch of smoked paprika adds a subtle smokiness and a pop of color to the topping, elevating the overall flavor profile.
Instructions
Preparing the Pasta
Start by preheating your oven to 350°F and lightly greasing a 3-quart or 4-quart baking dish. This ensures your mac and cheese doesn’t stick while baking and allows for easy serving.
Cook the elbow macaroni according to the package instructions, but be sure to stop just shy of al dente, about one minute before the recommended time. This will allow the pasta to finish cooking in the cheese sauce in the oven, preventing it from becoming too soft or mushy. Once done, drain the pasta and place it in a large bowl. Drizzle with a tablespoon of extra virgin olive oil to keep it from sticking together while you prepare the cheese sauce. Set it aside to cool slightly.
Making the Cheese Sauce
Next, melt the butter in a deep saucepan, Dutch oven, or stockpot over medium heat. Once melted, whisk in the flour, creating a roux. Continue whisking for about 1 minute, until the mixture becomes bubbly and golden. This step is important because it will thicken the cheese sauce and ensure a smooth consistency.
Slowly whisk in the whole milk and heavy cream, ensuring the mixture stays smooth. Keep whisking as it heats up, and once you begin to see bubbles forming at the surface, cook for another 2 minutes while stirring frequently. Season with salt and pepper to taste, and you’re ready to add the cheeses.
Begin by adding 2 cups of the shredded cheddar and Gruyère cheeses. Whisk until completely melted and smooth. Add the remaining 2 cups of shredded cheese, stirring continuously until the sauce is rich, creamy, and thick enough to coat the back of a spoon.
Combining Pasta and Cheese Sauce
Now it’s time to bring the two components together. Add the cooked pasta into the cheese sauce, stirring gently until the pasta is fully coated with the velvety sauce. This is the moment when the magic happens, and you can already start to imagine how creamy and indulgent this mac and cheese will be.
Assembling the Dish
Pour half of the mac and cheese mixture into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, then layer on the rest of the mac and cheese mixture. This ensures that every bite is packed with cheesy goodness.
Preparing the Topping
In a small bowl, combine the Panko crumbs, Parmesan cheese, melted butter, and smoked paprika. Mix well, then sprinkle this crunchy topping evenly over the mac and cheese. The butter will help the crumbs crisp up beautifully in the oven, while the Parmesan and paprika add a burst of flavor and color.
Baking to Perfection
Bake the mac and cheese in the preheated oven for about 30 minutes, or until it’s bubbly and golden brown on top. The top will be crisp and the cheese sauce underneath will be luxuriously creamy. The contrast between the crunchy topping and the velvety sauce is what makes this baked mac and cheese truly irresistible.
Once out of the oven, let it rest for a few minutes before serving. This will allow the cheese sauce to set slightly, making it easier to scoop and serve.
Notes
- Cheese Substitutions: While sharp cheddar and Gruyère are the stars of this dish, you can experiment with other cheeses based on your personal preferences. Consider adding Monterey Jack for a milder, creamier sauce, or even a touch of cream cheese for extra richness. For a more robust flavor, try swapping in some aged Gouda or smoked cheddar.
- Pasta Variations: Elbow macaroni is the traditional choice, but feel free to use any type of pasta you like. Cavatappi, penne, or shells work beautifully in this dish, offering different textures to hold the sauce.
- Vegetarian Twist: If you’re looking to make this dish vegetarian-friendly, feel free to skip any meat additions (though it’s also great with crispy bacon crumbles). You can also add sautéed vegetables such as spinach, mushrooms, or roasted tomatoes to add extra flavor and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes