Homemade Baked Three Cheese Mac and Cheese
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
Directions
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Preheat oven to 350 degrees F. Lightly grease a large 3 or 4 quart casserole dish; set aside.
Combine shredded cheeses in a large bowl; set aside.
Cook pasta 1 minute shy of al dente according to the package directions. Remove from heat; drain; place in a large bowl.
Drizzle pasta with olive oil; stir to coat; set aside to cool while making the cheese sauce.
Melt butter in a deep saucepan or pot. Whisk in flour over medium heat; whisk for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth, whisking until you see bubbles on the surface. Continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add 2 c. shredded cheese; whisk until smooth. Add another 2 c. shredded cheese, whisking until sauce is creamy, smooth and should be nice and thick.
Stir in the cooled pasta until combined.
Pour half of the mac and cheese into the prepared baking dish; top with remaining 2 c. shredded cheese; add the remaining mac and cheese.
Panko-Parmesan Topping:
In a small bowl, combine panko, Parmesan cheese, melted butter and paprika; sprinkle on top of the mac and cheese.
Bake 30 minutes, until bubbly and golden brown.
Serve immediately.
12 servings.
Tip: It's always best to shred your own cheeses, when possible.