The Best Homemade Baked Mac And Cheese
The secret to making this mac and cheese extra cheesy is to add shredded cheese in-between two layers of saucy macaroni.
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Servings: 12
Ingredients
- 16 oz elbow macaroni
- 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
Instructions
- Preheat the oven to 350 degrees F. Boil the pasta in a pot of water until right before al dente, then drain and toss with olive oil in a large bowl.
- Melt 6 tbsp butter in a pot, then add the flour and whisk until combined. Cook for 1 minute while stirring.
- Add the milk and cream and cook until bubbles appear, then stir while cooking for 2 minutes. The sauce should become thick. Add salt and pepper to taste. Combine the shredded cheeses and add 4 cups to the sauce.
- Once the cheeses are melted, pour the sauce over the noodles and toss to combine.
- Transfer half of the mac and cheese to a baking dish, then top with the remaining shredded cheeses.
- Add the remaining mac and cheese to the baking dish.
- Melt 4 tbsp butter in a pot and combine with the breadcrumbs, Parmesan cheese, and paprika, then sprinkle over the top of the mac and cheese. Bake in the oven for 30 minutes.