Mac and Cheese

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• ⅓ 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 ½ cups panko crumbs
• 4 tbsp butter, melted
• ½ cup parmesan cheese, shredded
• ¼ tsp smoked paprika (or regular paprika)

Directions

1. Preheat oven to 350F. Lightly grease a 3-4 qt baking dish. Combine shredded cheeses in a large bowl.
2. Cook pasta one minute shy of al dente per package instructions. Drain and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat. Set aside to cool.
4. Melt butter in a deep saucepan or dutch oven over medium heat.
5. Whisk in flour and cook about 1 minute until bubbly and golden.
6. Gradually whisk in milk and cream until smooth. Cook until bubbles form on the surface, then whisk another 2 minutes. Season with salt and pepper.
7. Add cheese in two batches, whisking until smooth after each addition. Sauce should be thick and creamy.
8. Stir in cooled pasta until fully coated.
9. Pour half the mac and cheese into the baking dish. Top with remaining 2 cups shredded cheese, then add the rest of the mac and cheese.
10. Combine panko, parmesan, melted butter, and paprika. Sprinkle over top. Bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Notes

• Make Ahead: Keeps well in the fridge for up to 3 days. Reheat covered at 350F.
• Cheese Swap: Fontina or monterey jack work well in place of gruyere.