Recipe of the Month: Homemade Baked Mac & Cheese

Ingredients

• 

  16 oz elbow macaroni or tubular pasta

• 1 tablespoon extra virgin olive oil
• 6 tablespoons 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 of panko breadcrumbs
• 4 tablespoons melted butter
• ½ cup Parmesan cheese shredded
• ¼ tablespoon smoked paprika (or regular paprika)

Instructions

1. Preheat oven to 350 Fahrenheit degrees. Lightly grease a large 3 to 4 quarts baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat the pasta. Set aside to cool while preparing cheese sauce. (25991000)
4. Melt butter.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth. The sauce should be nice and thick.
8. Stir in the cooled pasta until combined and the pasta is fully coated with the cheese sauce.
9. 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.
10. In a small bowl, combine breadcrumbs, Parmesan cheese melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.