Mac n cheese

Indulge in the ultimate comfort food with this creamy and flavorful Mac n Cheese recipe. Made with a blend of sharp cheddar and Gruyere cheeses, this dish is creamy, cheesy, and oh-so-satisfying. Here’s how to whip up a batch of this classic favorite:

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)

How To Make Mac n Cheese:

1. Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
3. Prepare the cheese sauce: Melt butter in a deep saucepan, dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface, then cook and whisk for another 2 minutes. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. The sauce should be thick.
4. Combine pasta and cheese sauce: Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
5. Assemble and bake: Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top of the mac and cheese. Bake until bubbly and golden brown, about 30 minutes.
6. Serve: Once baked, serve the mac and cheese immediately for the best taste and texture.

Tips:

• Use a blend of sharp cheddar and Gruyere cheeses for the best flavor and creaminess.
• Be sure to cook the pasta just shy of al dente, as it will continue to cook in the oven.
• Don’t skimp on the cheese sauce—make sure it’s nice and thick to coat the pasta evenly.
• For added flavor and texture, sprinkle the top of the mac and cheese with the panko crumb mixture before baking.
• Let the mac and cheese rest for a few minutes before serving to allow it to set slightly and make it easier to serve.