Description

This mac and cheese is made with 3 different cheeses, a homemade cheese sauce all topped with a Panko-Parmesan topping. It's outrageously delicious.

Ingredients

• 16 oz. elbow macaroni, cooked
• 1 T. extra virgin olive oil
• 6 T. unsalted butter
• 1/3 c. all-purpose flour
• 3 c. whole milk, cold
• 1 c. heavy whipping cream
• 4 c. sharp Cheddar cheese, shredded
• 2 c. Gruyere cheese shredded
• salt and pepper, to taste
• Panko-Parmesan Topping:
• 1 1/2 c. panko breadcrumbs
• 4 T. butter, melted
• 1/2 c. Parmesan cheese, shredded
• 1/4 t. smoked or regular paprika

Steps

1. Preheat oven to 350 degrees F. Lightly grease a large 3 or 4 quart casserole dish; set aside.
2. Combine shredded cheeses in a large bowl; set aside.
3. Cook pasta 1 minute shy of al dente according to the package directions. Remove from heat; drain; place in a large bowl.