Homemade Baked Mac and Cheese

Ingredients:

16 oz elbow macaroni (or other tubular pasta), cooked

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)

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish.

In a large bowl, combine the shredded cheddar and Gruyere cheeses. Set aside.

Cook the pasta according to package instructions, stopping one minute shy of al dente. Drain and transfer to a large bowl.

Drizzle the cooked pasta with olive oil, stirring to coat evenly. Set aside to cool.

In a deep saucepan or Dutch oven, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute, whisking continuously until bubbly and golden.

Gradually whisk in the milk and heavy cream until smooth. Continue whisking until bubbles form, then cook for an additional 2 minutes. Season with salt and pepper.

Slowly add 2 cups of the shredded cheese mixture, whisking until melted and smooth. Add the remaining 2 cups and whisk until thick and creamy.

Stir in the cooled pasta, ensuring it is fully coated with the cheese sauce.

Pour half of the mac and cheese into the prepared baking dish. Top with half of the remaining shredded cheese, then add the rest of the mac and cheese.

In a small bowl, mix together the panko crumbs, Parmesan cheese, melted butter, and smoked paprika.

Sprinkle the mixture evenly over the top.

Bake for 30 minutes, or until bubbly and golden brown.

Serve immediately and enjoy!

Servings: 6-8