Mac & Cheese

The key to making the best mac and cheese is roux. A roux is a mixture of equal parts flour and fat (in this case, butter and milk) to create a base for the cheese sauce before you add in the different cheeses. The roux acts as a thickener for the mac and cheese and makes it extra creamy. This baked mac and cheese recipe is topped with panko crumbs and put in the oven until golden brown and crispy. To me, there’s nothing better than a crispy bread crumb topping on homemade mac and cheese. This year, make sure to impress your family with this rich, 12-serving dish that will be the hit of your Thanksgiving feast.

Ingredients:

• 16 oz cooked macaroni (can use elbows, or any other tubular pasta)

• 1 tbsp extra virgin olive oil

• 6 tbsp unsalted butter

• 1/3 cup all-purpose flour

• 3 cups whole milk

• 1 cup heavy 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

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. 

2. Combine shredded cheeses in a large bowl and set aside.

3. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

4. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

5. Melt butter in a deep saucepan or dutch oven.

6. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

7. 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.

8. 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.

9. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

10. 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.

11. 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.

Nutrition

Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg