Name: Baked Mac and Cheese
Ingredients: 16 oz elbow macaroni, cooked (or other tubular pasta); 1 tbsp extra virgin olive oil; 6 tbsp unsalted butter; ⅓ cup all-purpose flour; 3 cups whole milk; 1 cup heavy whipping cream; 4 cups sharp cheddar cheese, shredded; 2 cups Gruyère cheese, shredded; Salt and pepper, to taste; 1 ½ cups panko crumbs; 4 tbsp butter, melted; ½ cup Parmesan cheese, shredded; ¼ tsp smoked paprika (or regular paprika)

Description

Indulge in the ultimate comfort food experience with this delectable Baked Mac and Cheese recipe. Creamy, cheesy, and baked to perfection, this dish is guaranteed to satisfy even the most discerning taste buds. Whether you’re hosting a family gathering or simply craving a hearty meal, this recipe is sure to become a staple in your culinary repertoire. Follow these simple steps to create a dish that will have everyone coming back for seconds.

Ingredients

16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded
Salt and pepper, to taste
1 ½ cups panko crumbs
4 tbsp butter, melted
½ cup Parmesan cheese, shredded
¼ tsp smoked paprika (or regular paprika)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a large 3 qt or 4 qt baking dish.
Combine the shredded cheeses in a large bowl. Set aside.
Cook the pasta one minute shy of al dente. Drain and drizzle with olive oil in a large bowl. Set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour until golden, about 1 minute.
Gradually add the milk and cream, whisking until smooth. Cook until bubbly, then continue for 2 minutes. Season with salt and pepper.
Stir in 4 cups of the cheese mixture until smooth. Add the pasta, ensuring it’s fully coated.
Transfer half the mac and cheese to the baking dish, sprinkle over half the remaining cheese, add the rest of the mac and cheese, and top with the last of the cheese.
Mix the panko, Parmesan, melted butter, and paprika. Sprinkle over the top.
Bake for 30 minutes, until bubbly and golden. Serve hot and enjoy!

Notes

Serve Hot: Baked Mac and Cheese is best enjoyed straight out of the oven when it’s hot and bubbly. Serve it immediately to ensure maximum enjoyment.
Garnish: Consider garnishing your baked mac and cheese with fresh herbs like chopped parsley or chives for a pop of color and added flavor.
Pairing Suggestions: Pair your mac and cheese with a side salad or steamed vegetables for a balanced meal. It also pairs well with crusty bread or garlic bread for dipping.
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through before serving.
Freezing: Baked mac and cheese can be frozen for longer storage. Allow it to cool completely, then transfer portions to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat frozen or refrigerated mac and cheese, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) until heated through, usually around 20-30 minutes for refrigerated leftovers and 45-60 minutes for frozen portions.
Customize Portions: Adjust the serving size according to your needs. This recipe yields approximately 12 servings, but you can easily halve or double the ingredients to suit the number of guests or your appetite.