Ingredients

16 oz elbow macaroni, cooked (or other tubular pasta)

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 (or regular paprika)

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a large 3 to 4 quart baking dish and set it aside. Combine the shredded cheddar and Gruyere cheeses in a large bowl and set aside.

Step 2: Cook the pasta according to package instructions, stopping one minute before it reaches al dente. Drain the pasta and transfer it to a large bowl.

Step 3: Drizzle the cooked pasta with olive oil and stir well to coat. Set aside to cool while you prepare the cheese sauce.

Step 4: In a deep saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.

Step 5: Whisk in the flour and continue whisking for about one minute until the mixture is bubbly and golden.

Step 6: Gradually add the whole milk and heavy cream while whisking until the mixture is smooth. Keep whisking and cook until bubbles form on the surface, then cook and whisk for another 2 minutes. Season with salt and pepper to taste.

Step 7: Stir in 2 cups of the shredded cheese and whisk until smooth. Add another 2 cups of cheese and whisk until the sauce is thick and creamy.

Step 8: Add the cooled pasta to the cheese sauce and stir until all the pasta is fully coated.

Step 9: Pour half of the mac and cheese mixture into your prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly on top, then add the rest of the macaroni and cheese on top of that.

Step 10: In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and smoked paprika. Sprinkle this mixture evenly over the top of the casserole.

Step 11: Bake in the preheated oven for about 30 minutes, until the top is bubbly and golden brown. Serve immediately for the best flavor and texture.

Tips & Variations

For extra richness, substitute half of the whole milk with more heavy cream.

Try adding cooked bacon or sautéed onions to the cheese sauce for added flavor.

Use gluten-free flour or pasta if you need a gluten-free version.

Swap Gruyere for mozzarella for a milder flavor, or add a bit of Parmesan into the cheese sauce for extra depth.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can assemble the dish up to a day in advance, cover tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if coming straight from the fridge.

What pasta works best for baked mac and cheese?

Tubular shapes like elbow macaroni, penne, or cavatappi are ideal because they hold the cheese sauce well, ensuring every bite is flavorful and creamy.