The Best Homemade Baked Mac And Cheese
August 07, 2019
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The Best do-it-yourself macintosh and Cheese of your Life. Atrociously crummy, extremist creamy, and screw-topped with a firm Panko-Parmesan topping, this macintosh and cheese formula is most positively a keeper. I used 3 totally different cheese and a do-it-yourself bechamel sauce to require this macaroni and cheese formula over the highest.

Mac and cheese is one amongst those recipes that may withstand such a lot of totally different forms. I like it anyway I will apprehend however baked macintosh and cheese is my terribly favorite and I’ll tell you why The topping. I take advantage of breadcrumbs for my topping often, but, a Panko screw-topped macintosh and cheese is simply that far better.

INGREDIENTS :
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
INSTRUCTIONS :
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- 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.
- 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 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.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and 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 cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.