Description
A rich, three-cheese baked macaroni with a crispy panko topping and a velvety smooth sauce.
Ingredients
1 lb Elbow Macaroni
1/2 cup Unsalted Butter
1/2 cup All-purpose Flour
4 cups Whole Milk
2 cups Heavy Cream
4 cups Extra Sharp Cheddar (shredded)
2 cups Gruyere (shredded)
1 cup Mozzarella (shredded)
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Smoked Paprika
Salt and Black Pepper to taste
2 cups Panko Breadcrumbs
2 tbsp Melted Butter
Instructions
Step 1: Preheat oven to 375°F and grease a 9x13 inch baking dish.
Step 2: Boil pasta in salted water for 2 minutes less than the package instructions, then drain.
Step 3: Melt 1/2 cup butter in a large pot, whisk in flour, and cook for 2 minutes to make a roux.
Step 4: Slowly whisk in milk and heavy cream until the sauce is thickened and smooth.
Step 5: Stir in spices and 6 cups of the shredded cheeses (reserve 1 cup cheddar) until melted.
Step 6: Fold the cooked macaroni into the cheese sauce and pour into the baking dish.
Step 7: Top with remaining cheddar and the panko mixed with 2 tbsp melted butter.
Step 8: Bake for 25-30 minutes until golden and bubbly. Let rest for 10 minutes.
Notes
Always shred your own cheese from the block for the smoothest sauce. Pre-shredded cheese contains starches that can make the sauce grainy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 645 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 41g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
