3 Cheese Mac and Cheese
Three distinctive cheeses harmonize together, complemented by the intense flavor of smoked paprika-- and all of that is silkened with heavy cream and butter, giving you one delicious symphony of macaroni and cheese flavor.
Ingredients
- 16 ounces elbow macaroni cooked (or other tubular pasta)
- 1 tablespoon extra virgin olive oil
- 6 tablespoons 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 tablespoons butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 teaspoon smoked paprika or regular paprika
Instructions
- Start by preheating your oven to 350°F and lightly greasing a large baking dish.
- Cook your pasta just until it's almost done, drain it, and then toss it with olive oil.
- Melt butter in a saucepan and whisk in flour to create a roux.
- Gradually add milk and cream to the roux, whisking until the mixture is smooth and thickened.
- Stir in the shredded cheddar and Gruyere cheeses until you have a rich, creamy cheese sauce.
- Combine the pasta and cheese sauce, then layer in your baking dish with extra shredded cheese.
- Mix panko crumbs with Parmesan, melted butter, and paprika for the topping and sprinkle over the mac and cheese.
- Bake until the topping is golden and the mac and cheese is bubbling, about 30 minutes.
Nutrition
Calories: 611kcalCarbohydrates: 41gProtein: 26gFat: 38gSaturated Fat: 22gSodium: 562mgFiber: 2g
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