Our Family’s Favorite Mac & Cheese
Ingredients:
- 16 oz elbow macaroni, cooked
- 1 tbsp light olive oil
- ½ cup butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups medium cheddar cheese, shredded
- 2 cups Swiss cheese or gouda cheese, shredded
- ½ tsp salt
- ½ tsp pepper
Topping:
- ½ cups panko crumbs
- ½ cup Parmesan cheese, shredded
- 4 tbsps. butter, melted
- ½ tsp smoked paprika, or regular
Instructions:
Preheat oven to 350F. Lightly grease a deep 9x13 baking dish and set aside.
Combine cheeses in a large bowl and set aside.
Cook the pasta, according to the package instructions, until a la dente. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and mix well. Set aside to cool.
Melt ½ cup butter in a large pot. Whisk in 1/3 cup of flour over medium heat, whisking until golden, approximately 1 minute. Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream until smooth. Continue whisking until bubbles break the surface and whisk in salt and pepper.
Add 2 cups shredded cheese and whisk until smooth, then add another 2 cups of cheese. Continue whisking until creamy and smooth. Sauce should be thick.
Stir in the cooled pasta until it’s fully coated with the cheese sauce.
Pour half the mac and cheese into the prepared baking dish. Top with remaining two cups of shredded cheese and then with the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until golden brown, about 35 minutes.
Serve immediately and enjoy!