Ingredients: |
Ingredients: 16 ounces elbow macaroni, cooked
1 tablespoon olive oil
6 tablespoons butter
1/3 cup flour
3 cups whole milk
1 cup heavy whipping cream
4 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
Salt and pepper to taste
1 1/2 cups panko crumbs
4 tablespoons butter, melted
1/2 cup shredded parmesan cheese
1/4 teaspoon smoked paprika
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Directions: |
Directions:Lightly grease a 4 quart baking dish.
Cook the pasta 1 minute shy of al dente. Remove from heat, drain, and put in a large bowl.
Drizzle pasta with olive oil, and stir to coat pasta. Set aside to cool.
Combine the cheeses in a small bowl.
Melt butter in a deep saucepan. Whisk in flour over medium heat, and continue whisking for about 1 minute, until bubbly and golden. Gradually whisk in the milk and cream until nice and smooth. Continue whisking until you see bubbles on the surface, and then continue cooking and whisking for another 2 minutes. Stir in salt and pepper.
Add 2 cups of shredded cheese, and whisk until smooth. Add another 2 cups of shredded cheese, and whisk until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and until pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese, and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, parmesan, melted butter, and paprika. Sprinkle over the top, and bake at 350º until bubbly and golden brown, about 30 minutes.
Serve immediately. |
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