Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a large 3- or 4-quart baking dish and set it aside. Combine the shredded cheeses in a large bowl and set aside.
- Cook the pasta until one minute shy of al dente according to the package instructions. 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 about 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 another 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 and then the remaining macaroni and cheese.
- Combine the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Sprinkle the mixture over the top and bake for about 30 minutes until bubbly and golden brown. Serve immediately.
Nutrition
Notes
Cheese Selection: I always recommend grating your own cheese from blocks because the pre-shredded bags are coated in potato starch, which can make your sauce feel grainy rather than silky.
Pasta Texture: I make sure to pull my macaroni off the stove while it still has a firm bite, as it will continue to soften while it soaks up that delicious cheese sauce in the oven.
Make Ahead Strategy: I often assemble the entire dish a day early and store it in the refrigerator, but I wait to add the panko topping until right before I slide it into the oven to keep it perfectly crisp.
Sauce Consistency: If you notice your sauce getting too thick before you add the pasta, I suggest whisking in an extra splash of milk to keep things moving smoothly.
Reheating Tips: I have found that the best way to enjoy leftovers is to add a tablespoon of milk to your bowl before microwaving, which helps the cheese sauce regain its original creamy texture.
Crunchy Variations: I sometimes substitute crushed buttery crackers for the panko if I want a richer, saltier crust on top, though the smoked paprika remains my favorite way to add a subtle kick.