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Per serving
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- 1
Cook pasta
Preheat oven to 375°F. Cook macaroni in salted boiling water until just shy of al dente (it will continue cooking in oven). Drain and set aside.
- 2
Make cheese sauce
Melt butter in large pot over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk and cream. Simmer until thickened, 5 minutes. Remove from heat.
- 3
Add cheese
Stir in cheddar, Gruyère, and half the Parmesan until melted. Add mustard, paprika, cayenne, salt, and pepper. Taste and adjust seasoning.
- 4
Combine
Fold cooked macaroni into cheese sauce. Pour into greased 9x13-inch baking dish.
- 5
Add topping and bake
Mix panko with melted butter and remaining Parmesan. Sprinkle over mac and cheese. Bake 20-25 minutes until golden and bubbly. Let cool 5 minutes before serving.
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Homemade Mac and Cheese
Created by: Gather
Ingredients
- 1 lb elbow macaroni
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cup whole milk
- 1 cup heavy cream
- 3 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt and pepper
- 1 cup panko breadcrumbs
- 2 tbsp melted butter for topping
Instructions
- Cook pastaPreheat oven to 375°F. Cook macaroni in salted boiling water until just shy of al dente (it will continue cooking in oven). Drain and set aside.
- Make cheese sauceMelt butter in large pot over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk and cream. Simmer until thickened, 5 minutes. Remove from heat.
- Add cheeseStir in cheddar, Gruyère, and half the Parmesan until melted. Add mustard, paprika, cayenne, salt, and pepper. Taste and adjust seasoning.
- CombineFold cooked macaroni into cheese sauce. Pour into greased 9x13-inch baking dish.
- Add topping and bakeMix panko with melted butter and remaining Parmesan. Sprinkle over mac and cheese. Bake 20-25 minutes until golden and bubbly. Let cool 5 minutes before serving.
Notes & Tips
The combination of three cheeses creates incredible depth of flavor. Using evaporated milk instead of regular milk creates an even creamier texture. This freezes well!