Description
A rich and creamy oven-baked macaroni and cheese featuring a blend of sharp cheddar and Gruyère, finished with a buttery, golden panko breadcrumb topping.
Ingredients
Scale
- 16 oz elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350F (175C) and grease a 9×13 inch baking dish.
- Cook elbow macaroni in a large pot of salted boiling water for 2 minutes less than the package directions. Drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly.
- Slowly whisk in the whole milk. Simmer and stir constantly until the sauce thickens enough to coat a spoon.
- Remove the pan from heat. Stir in the shredded cheddar and Gruyère until completely melted and smooth. Season with salt and pepper.
- Fold the cooked macaroni into the cheese sauce until fully coated, then pour the mixture into the prepared baking dish.
- Combine panko breadcrumbs, 3 tablespoons melted butter, and paprika in a small bowl. Sprinkle evenly over the macaroni.
- Bake for 20-25 minutes, or until the cheese is bubbling and the topping is golden brown.