Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 3- or 4-quart baking dish and set it aside. Combine the shredded cheeses in a large bowl and set aside.
- Cook the pasta for one minute less than the package instructions for al dente. Remove from the heat, drain, and transfer to a large bowl.
- Drizzle the pasta with olive oil and stir to coat. Set aside to cool while preparing the cheese sauce.
- Melt the butter in a deep saucepan, Dutch oven, or stockpot.
- Whisk in the flour over medium heat and continue whisking for approximately 1 minute until the mixture is bubbly and golden.
- Gradually whisk in the milk and heavy cream until smooth. Continue whisking until bubbles appear on the surface, then cook and whisk for an additional 2 minutes. Whisk in the salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until the sauce is creamy, smooth, and thick.
- Stir in the cooled pasta until it is thoroughly combined and fully coated with the cheese sauce.
- Pour half of the macaroni and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, then add the rest of the macaroni and cheese.
- In a small bowl, combine the panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle the mixture over the top and bake for about 30 minutes until bubbly and golden brown. Serve immediately.
Nutrition
Notes
Pasta Texture: I always undercook the macaroni by about two minutes because it continues to soften in the oven, and I want it to keep a perfect bite rather than turning mushy.
Cheese Selection: I highly recommend grating your own cheese from blocks since packaged shredded cheese is coated in starch that prevents it from melting into the silky, smooth sauce we want here.
Sauce Consistency: When I am adding the milk and cream to my flour mixture, I pour it in very slowly while whisking constantly to make sure the base stays completely smooth and free of any lumps.
Make Ahead Strategy: I often assemble the entire dish a day early and keep it covered in the fridge, but I always wait to add the panko topping until right before I put it in the oven so it stays extra crispy.
Reheating Leftovers: If I have any leftovers, I find that adding a tiny splash of milk before reheating helps loosen the sauce and restores that creamy texture I worked so hard to achieve.
Flavor Variations: I sometimes swap the Gruyere for fontina or even a sharp white cheddar if I want a different flavor profile, as long as I stick to high quality cheeses that melt well.