Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings
This will surely be the best Mac and Cheese recipe you will ever try!
Ingredients:
16 ounces elbow macaroni, cooked (or other tubular pasta)
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
1/3 c all-purpose flour
3 c whole milk
1 c heavy whipping cream
4 c sharp cheddar cheese shredded
2 c Gruyere cheese shredded
salt and pepper to taste
1 1/2 c panko crumbs
4 tablespoons butter melted
1/2 c Parmesan cheese shredded
1/4 teaspoon smoked paprika (or regular paprika)
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 3-quart baking dish.
Step 3: In a large mixing bowl, add the shredded cheeses. Stir until just mixed.
Step 4: Refer to the directions provided on the package of the pasta on how to cook it. Drain and transfer into a large mixing bowl.
Step 5: Drizzle olive oil over the pasta and toss until well coated.
Step 6: Place a saucepan on the stove and turn the heat to medium.
Step 7: Add the butter and allow it to melt.
Step 8: Add the flour and whisk until golden brown.
Step 9: Add the milk and heavy cream gradually. Whisk until well blended.
Step 10: Add the salt and pepper, then whisk until well mixed.
Step 11: Add the shredded cheeses and whisk until well mixed. The texture should be thick.
Step 12: Add the cooked pasta and toss until well combined.
Step 13: Transfer 1/2 of the mac & cheese into the greased baking dish and spread it evenly.
Step 14: Sprinkle the rest of the cheese over.
Step 15: In a small mixing bowl, add the Parmesan cheese, panko crumbs, paprika, and melted butter. Stir until well mixed.
Step 16: Sprinkle the mixture over the mac and cheese.
Step 17: Place the baking dish inside the preheated oven and bake for about 30 minutes or until done.
Step 18: Remove from the oven and allow it to cool for a few minutes.
Step 19: Serve and enjoy!
Nutrition Facts:
Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg
Ingredients
- 16 ounces elbow macaroni, cooked (or other tubular pasta)
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 1/3 c all-purpose flour
- 3 c whole milk
- 1 c heavy whipping cream
- 4 c sharp cheddar cheese shredded
- 2 c Gruyere cheese shredded
- salt and pepper to taste
- 1 1/2 c panko crumbs
- 4 tablespoons butter melted
- 1/2 c Parmesan cheese shredded
- 1/4 teaspoon smoked paprika (or regular paprika)
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 3-quart baking dish.
Step 3: In a large mixing bowl, add the shredded cheeses. Stir until just mixed.
Step 4: Refer to the directions provided on the package of the pasta on how to cook it. Drain and transfer into a large mixing bowl.
Step 5: Drizzle olive oil over the pasta and toss until well coated.
Step 6: Place a saucepan on the stove and turn the heat to medium.
Step 7: Add the butter and allow it to melt.
Step 8: Add the flour and whisk until golden brown.
Step 9: Add the milk and heavy cream gradually. Whisk until well blended.
Step 10: Add the salt and pepper, then whisk until well mixed.
Step 11: Add the shredded cheeses and whisk until well mixed. The texture should be thick.
Step 12: Add the cooked pasta and toss until well combined.
Step 13: Transfer 1/2 of the mac & cheese into the greased baking dish and spread it evenly.
Step 14: Sprinkle the rest of the cheese over.
Step 15: In a small mixing bowl, add the Parmesan cheese, panko crumbs, paprika, and melted butter. Stir until well mixed.
Step 16: Sprinkle the mixture over the mac and cheese.
Step 17: Place the baking dish inside the preheated oven and bake for about 30 minutes or until done.
Step 18: Remove from the oven and allow it to cool for a few minutes.
Step 19: Serve and enjoy!
Notes
Nutrition Facts: Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg
